Ready to indulge? This vegan gnocchi sauce is creamy, rich, and full of flavor - all tossed with pillowy gnocchi for the coziest Italian-style dinner. The secret veggie (carrots!) adds sweetness, a little bite, and a whole lot of extra goodness.
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Tomato sauce with gnocchi is known as "gnocchi pomodoro" ("pomodoro" means tomato in Italian). That's exactly what this gnocchi sauce recipe is all about. Since we'll be adding cream (completely optional), it becomes a creamy pomodoro gnocchi sauce.
Each spoonful of these creamy-dreamy gnocchi will melt in your mouth. Promise!
Why This Recipe Is Special
Let me introduce you to my beloved recipe for vegan gnocchi with creamy tomato sauce, the Italian classic with tender potato dumplings cooked in a velvety tomato sauce. The vegan version is just as delicious as the original recipe.
The magic happens is the sauce: canned tomatoes, garlic, onion, and plant-based cream make it rich. But my secret twist are carrots. They bring sweetness, a little bite, and make the sauce burst with flavor and veggies.
Cubing Tip!
I use this super-affordable, cute little device called the Nicer Dicer, which is basically a vegetable chopper. It makes cubing carrots and onions (or any veggies, really) a breeze.
For a quick meal, grab store-bought gnocchi. Once your sauce is ready, toss the gnocchi in and cook until they're soft. That's it! Fast (less than 30 minutes) and easy (everything is happening in one pan).
Serve it hot, maybe with vegan parmesan (store-bought or home-made), and fresh herbs like basil or thyme.
Ready? Here comes the - tadadadadaaaa - best tomato-based gnocchi sauce.
🍽 Recipe
Quick Creamy Tomato Gnocchi Sauce (vegan)
Equipment
Ingredients
- 4-5 tablespoons olive oil
- 2 yellow onions
- 4 garlic cloves
- 2-3 medium carrots
- 700 g - 800g canned chunky tomatoes (about 2 cans) or tomato passata (1 bottle)
- 4 teaspoons of dried herbs de Provence or Italian herbs
- Salt and pepper to taste
- 800 g vegan gnocchi* (Make sure they are egg-free; for a gluten-free dish, buy a gluten-free variety)
- 200 ml vegan cooking cream** (I use soy cream)
- 1 teaspoon sweetener of choice**
- 2-3 tablespoons pumpkin seeds, roasted pine nuts, or fresh herbs as a topping, optional
Instructions
- Start by preparing the vegetables. Peel and finely chop the onions and garlic cloves. Peel and dice the carrots into small pieces.
- For the sauce, sauté the chopped onions with the olive oil in a large skillet or pan for a couple of minutes until they become translucent.
- Add the diced carrots and chopped garlic to the pan and continue to cook for a few minutes until the garlic turns golden brown and smells nice and the carrots start to get soft.
- Pour in the canned tomatoes (or tomato passata), the dried herbs, salt, pepper, and sweetener of choice, and mix well with the sautéed vegetables. Let the sauce simmer on low heat for about 5 minutes with the lid on, allowing the flavors to meld together.
- Add the gnocchi to the sauce and toss them gently to coat evenly. Allow them to cook together for another 5 minutes until they are pillowy soft.
- Remove the pan from the heat and gently stir in the cooking cream.
- Serve and enjoy with your favorite toppings.
Notes
Variations on the Gnocchi Sauce
There are many ways you can switch up the sauce. Here are a few:
- Red bell peppers
Swap one of the carrots or both for red bell peppers. Keep in mind that bell peppers cook faster than carrots. - Spinach
Spinach provides a nice contrast to the rich tomato sauce and adds healthy greens. Simply stir the spinach into the sauce once the gnocchi are soft and simmer for 1-2 more minutes. - Roasted cherry tomatoes instead of canned tomatoes
Roast about 1 kg (about 2 pounds) cherry tomatoes in the oven with olive oil, salt, and pepper until they are caramelized, then add them to the sauce. They bring a sweet and smoky flavor to the dish. - Vegan sausage
You can use your favorite vegan sausage or crumbled tofu to add protein to the dish and make it more filling. Simply add it to the tomato sauce along with the gnocchi. - Green pesto
Bring a bright and fresh flavor to the dish by topping it with a spoonful of your fav vegan green pesto (I learned this trick from Jamie Oliver, see the credits section below). Basil pesto is the most popular, but you can also use other green pestos, such as parsley pesto or even pesto made of carrot greens. - Vegan ricotta or feta
Make the dish extra rich and decadent by stirring some vegan ricotta into the tomato sauce along with the gnocchi. Or you can add more saltiness by crumbling some vegan feta cheese over the dish. - Vegan parmesan or nutritional yeast
A sprinkle of vegan parmesan cheese or plain nutritional yeast on top of the dish adds a salty and nutty flavor that pairs well with the tomato sauce. - Chili
For a bit of heat, add some red pepper flakes or diced jalapeños to the sauce. Just be sure to taste as you go to avoid making the dish too spicy. - Olives
Olives can add an extra layer of complexity and depth to the dish, giving it an extra special Mediterranean touch. Both green and black olives work well.
What Goes Well With These Tomato Sauce Gnocchi?
I like eating these gnocchi as a main dish because they are hearty and filling. If you'd like to add something, here are some suggestions:
- A side salad
... can help balance out the richness of the creamy gnocchi sauce. A simple green salad or a cucumber and tomato salad would be a great choice.
- Soft bread
I like having Ciabatta or baguette with these gnocchi for a more satisfying meal. The bread is also great for mopping up any leftover sauce.
- Crispy garlic bread
Good news for all garlic lovers: These tomato sauce gnocchi pair wonderfully with a nice slice of garlic bread (just toast some slices of white bread and brush them with garlic and olive oil).
Looking for the perfect pairing?
Simply click a button to ask AI for delicious ideas.
I drew inspiration from many recipes online and would like to highlight two: Jamie Oliver's Sweet Tomato Gnocchi and Bianca Zapatka's Gnocchi with Tomato Sauce. I love that Jamie Oliver paired the dish with fried asparagus and a spinach hazelnut pesto, while Bianca Zapatka's recipe is a beautiful basic vegan version of the classic Italian dish. By the way, if you want to give home-made gnocchi a try, check out Jamie Oliver's Potato Gnocchi or Bianca Zapatka's easy gnocchi recipe.
Buon appetito!
I'm always curious. Tried this creamy tomato gnocchi sauce? How did it go? I wanna hear all about it. How did you serve it?
Drop the details below because we all love a fun twist or a lesson learned.
Wishing you planty of delicious dumpling delights,
Ramona
♥
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