This vegan gnocchi sauce is creamy, rich, and full of flavor. It's a simple tomato-based sauce you can use with store-bought or homemade gnocchi ... and even with pasta if you like.
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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.
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 Gnocchi Sauce Is Special
Rich & Veggie-Forward
It's a simple tomato sauce made with canned tomatoes, garlic, and onion. At the end, you add plant-based cream to make it deliciously rich.
But my secret twist is carrots. They bring sweetness and a little bite. And they make the sauce burst with flavor and veggies.
Quick & Easy
Fast. Less than 30 minutes until you can enjoy this dish. Easy, too. Everything happens in one pan.
My tip for a quick meal: grab store-bought gnocchi. Once the sauce is ready, toss them in. Cook for a couple of minutes until they're soft.
Another way to save time: I use a super-affordable, cute little device called the Nicer Dicer. It's basically a vegetable chopper. It makes cubing carrots and onions (or any veggies, really) a breeze.
🍽 Recipe
Creamy Tomato Gnocchi Sauce (Quick Vegan Sauce)
Equipment
- Vegetable chopper/dicer optional
Ingredients
- 4-5 tablespoons olive oil
- 2 yellow onions
- 4 garlic cloves
- 2-3 medium carrots
- 700 g - 800 g 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
- Prepare the vegetables. Peel and finely chop the onions and garlic cloves. Peel and dice the carrots into small pieces. Tip: You can use a vegetable chopper for dicing the onions and the carrots.
- 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.
- Add the gnocchi to the sauce and toss them gently to coat evenly. Allow them to cook in the sauce for another 5-10 minutes until they are pillowy soft. Stir once or twice in between.
- Remove the pan from the heat and gently stir in the cooking cream.
- Serve and enjoy with your favorite toppings.
Notes
Variations
Here are a few ways to switch up the dish:
- Red bell peppers
Swap part or all of the carrots for red bell peppers. Keep in mind that bell peppers cook faster than carrots. - Spinach
Spinach adds healthy greens and a nice contrast to the rich tomato sauce. 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 sauce. - Vegan sausage
You can use your favorite vegan sausage or crumbled tofu to add protein to the dish and make it more filling. Add it to the sauce along with the gnocchi. - Green pesto
A spoonful of your fave vegan green pesto brings a bright, fresh flavor to the tomato sauce (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 by stirring 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 adds a salty and nutty flavor. - Chili
For a bit of heat, add some red pepper flakes or diced jalapeños. Just be sure to taste as you go to avoid making the dish too spicy. - Olives
Olives can add an extra layer of depth and give the pomodoro sauce a special Mediterranean touch. Both green and black olives work.
Serving Suggestions
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
A simple green salad or a cucumber and tomato salad would be a great choice.
- Soft bread
Ciabatta or baguette work great (also for mopping up any leftover gnocchi sauce).
- Crispy garlic bread
Just toast some slices of white bread and brush them with garlic and olive oil.
Credits
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.
Other Gnocchi Recipes and Italian Inspired Dishes
You might also like the following easy recipes:
- Lemony Gnocchetti With Sage
- Easy Gnocchi With Brussels Sprouts
- Vegan Butter Gnocchi
- Zucchini Tomato Dish With Polenta
- Vegan Asparagus Risotto
- Avocado Panzanella
- For some fun: Are Gnocchi Pasta?
Buon appetito,
Ramona
PS: If you try it, tell me in the comments how it turned out. I'm always curious.
♥
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