One-Pan Vegan Gnocchi Sauce With Veggies (Under 30 Minutes!)
Get ready to indulge in a dairy-free and vegan version of this classic Italian dish consisting of gnocchi cooked to a pillowy soft perfection in a rich and flavorful tomato-based sauce that boasts a secret ingredient: carrots.
Servings: 4 people
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
*If you don't have gnocchi on hand, you can use the tomato sauce with your favorite pasta.
**Omit the cream if you prefer a fresh tomato sauce.