This tomato and cheese baked gnocchi combine pillowy gnocchi of your choice (vegan, gluten-free, etc.) with a creamy red pepper sauce and veggies, topped off with enough dairy-free cheese to feel truly comforting and cozy! With less than 20 minutes of hands-on prep, this gnocchi bake makes for a great, low-effort weeknight meal loved by all!
2(17.6 oz / 500 g) packages ofpre-cooked gnocchi(vegan)
Vegan grated cheeseor mozzarella (to taste)
Salt and pepper(to taste)
Divide the broccoli into bite-sized florets and place them in a pot. Cover with water and bring to a boil along with some salt. Boil for 3-4 minutes, then drain the water.
Meanwhile, heat the olive oil in a saucepan over medium heat and add the diced peppers with the onion, garlic and sauté for several minutes until fragrant.
Then deglaze the saucepan with the vegetable broth, add the chopped tomatoes and simmer for about 15 min until the vegetables are soft, and the liquid has reduced a bit.
Preheat the oven to 360 degrees Fahrenheit (180 degrees Celsius).
Finely blend the vegetable mixture (not the broccoli) with an immersion blender and stir in the dairy-free cream. Season to taste with salt and pepper.
Place the gnocchi (store-bought or use homemade) in a large baking dish (or use 2-3 smaller ones) and mix with the broccoli florets.
Pour the pureed vegetable sauce over the gnocchi and broccoli and transfer the dish into the oven. Bake for 10 minutes, then add vegan cheese, bake in the oven for an additional 15-20 minutes, garnish with fresh herbs and enjoy!
You can use different veggies instead of broccoli. In fact, I made the recipe in Germany with my sister and her partner. We used 3 different pans, I added broccoli, my sister used zucchini slices, and her partner used sliced fresh tomatoes (see step-by-step-photos in the blog post).
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.