Baked Gnocchi

0
36


These baked gnocchi with zucchini and fennel in a creamy tomato sauce are the perfect family dinner. The recipe is easy, healthy, vegan, and super delicious. And everything comes together in just 30 minutes! 

Baked gnocchi in a white casserole with a wooden spoon

Why This Recipe Works

Gnocchi are just perfect for busy days! While fresh gnocchi often contain eggs and milk, dried gnocchi are usually vegan and are a great base for quick and easy recipes. 

This gnocchi bake is actually a remake of one of the first recipes I posted on the blog back in 2015. We’ve been making it for years and it’s always a winner! 

It’s basically crispy pan-fried gnocchi in a creamy white wine tomato saue with fennel and zucchini. So yummy! 

I love to sprinkle the creamy gnocchi with chopped sunflower and pumpkin seeds and place everything in the oven for 10 minutes. The seeds add a nice crunch on top and provide lots of nutrients.

All in all, the recipe comes together in just 30 minutes, so it’s great for busy weeknights! 

What Goes Into This Recipe 

the ingredients that go into this recipe on a marble countertop

  • Gnocchi – I used store-bought dried gnocchi. Most fresh gnocchi contain eggs or milk but many of the dried ones are vegan, so always check the ingredient list. 
  • Tomatoes – canned diced tomatoes. 
  • Fennel 
  • Zucchini 
  • Red Onion 
  • Vegetable Broth Powder – to give the sauce more flavor. I use organic vegetable broth without flavor enhancers or sugar. 
  • White Wine – use a vegan brand. 
  • Sunflower Seeds & Pumpkin Seeds – for the topping 
  • Spices – I used oregano, thyme, and rosemary. You could also use an Italian spice blend. 
  • Vegan Cooking Cream – or canned full-fat coconut milk. 
  • Fresh Parsley – fresh herbs sprinkled on top brighten up this dish. 

How To Make This Recipe 

a collage of four photos that show how to make this recipe

1. Step: Preheat the oven to 350 °F. In a large pan, heat some olive oil and pan-fry the gnocchi until they are crispy and lightly browned. 

2. Step: Finley chop the onion and the garlic. In a large pan, heat a tablespoon of olive oil and sauté the onion and garlic for about 2-3 minutes or until translucent. 

3. Step: Cut the zucchini into half moons. Wash the fennel, remove the stalk, and cut it into strips. Add the zucchini and the fennel to the onion and garlic and cook for about 5 minutes. Deglaze with the wine and let it simmer for about 2 minutes.

4. Step: Then add the tomato paste and stir well.

a collage of four photos that show how to make this recipe

5. Step: Add the diced tomatoes and the vegan cooking cream (or coconut milk). Season with the vegetable broth powder, the spices, and salt and pepper.

6. Step: Stir and cook for 2 minutes. 

7. Step: Add the gnocchi and carefully stir.

8. Step: Then transfer everything into a casserole dish. Coarsely chop the sunflower and pumpkin seeds in a food processor and sprinkle them over the baked gnocchi. Bake for 10 minutes at 350 °F. Sprinkle with freshly chopped parsley and serve immediately. 

gnocchi with fennel, zucchini, and tomato sauce in a white casserole dish

Recipe Notes

  • I love to sprinkle the gnocchi with chopped sunflower and pumpkin seeds. They add a nice crunch and lots of nutrients. But if you want you could also skip them and add your favorite vegan cheese on top. 
  • You need a casserole dish or an oven-proof skillet for this recipe. 
  • To add a bit of heat, you can season the tomato sauce with red pepper flakes to your personal liking. 

Frequently Asked Questions

How Long Does This Dish Last? 

Stored in an airtight container in the fridge, it will last up to 2-3 days

Can I Freeze It? 

No, unfortunately this recipe doesn’t freeze well. Gnocchi are best frozen uncooked and not in a sauce because they become too soft when being reheated. 

Is This Dish Gluten-Free? 

While potatoes are the primary ingredient in gnocchi, flour is usually used as a binder and traditional gnocchi are, therefore, not gluten-free. 

Luckily, there are a lot of brands offering gluten-free gnocchi, so you can easily make this recipe gluten-free by using gluten-free gnocchi. 

gnocchi with tomato sauce on a white plate with a fork with a casserole in the background

Related Recipes 

  • Vegan Gnocchi with Spinach and Tomatoes 
  • Mushroom Gnocchi with Broccoli 
  • Spinach Artichoke Gnocchi 
  • Pesto Gnocchi 

I Love To Hear From You!

I hope you like these baked gnocchi as much as we do around here.

If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

You like my recipes and want to see more? Then follow me on FacebookInstagram, or Pinterest

Sina 

baked gnocchi in a white casserole dish with fresh parsley on the side

Print

Baked Gnocchi

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

These baked gnocchi with zucchini and fennel in a creamy tomato sauce are the perfect family dinner. The recipe is easy, healthy, vegan, and super delicious. And the recipe comes together in just 30 minutes! 
Course Main Course
Cuisine American
Diet Vegan, Vegetarian
Prep Time 8 minutes
Cook Time 22 minutes
Servings 3 servings
Calories 241kcal
Author Sina

Ingredients

  • 1 17.6 oz- package dried gnocchi
  • 1 fennel
  • 2 medium-sized zucchini
  • 1 red onion
  • 1 clove of garlic
  • 1/2 cup white wine
  • 2 tablespoons tomato paste
  • 1 can diced tomatoes
  • 1 teaspoon vegetable broth powder
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1/2 cup vegan cooking cream or full-fat canned coconut cream
  • salt, to taste
  • black pepper, to taste
  • red pepper flakes, to taste (optional)
  • 1 tablespoon sunflower seeds
  • 1 tablespoon pumpkin seeds

Instructions

  • 500 g Gnocchi350 g Fenchel2 mittelgroße Zucchini1/2 Zwiebel1 Knoblauchzehe100 ml trockener Weißwein2 El Tomatenmark1 Dose (240 g) stückige Tomaten1 Tl Gemüsebrühe1 Tl Rosmarin1 Tl Thymian1 Tl Oregano100 ml Hafersahne1 El Sonnenblumenkerne1 El Kürbiskerne
  • Preheat the oven to 350 °F. In a large pan, heat some olive oil and pan-fry the gnocchi until they are crispy and lightly browned. 
  • Finley chop the onion and the garlic. In a large pan, heat a tablespoon of olive oil and sauté the onion and garlic for about 2-3 minutes or until translucent. 
  • Cut the zucchini into half moons. Wash the fennel, remove the stalk, and cut it into strips. Add the zucchini and the fennel to the onion and garlic and cook for about 5 minutes. Deglaze with the wine and let it simmer for about 2 minutes.
  • Then add the tomato paste and stir well.
  • Add the diced tomatoes and the vegan cooking cream (or coconut milk). Season with the vegetable broth powder, the spices, and salt and pepper.
  • Stir and cook for 2 minutes. 
  • Add the gnocchi and carefully stir.
  • Then transfer everything into a casserole dish. Coarsely chop the sunflower and pumpkin seeds in a food processor and sprinkle them over the baked gnocchi. Bake for 10 minutes at 350 °F. Sprinkle with freshly chopped parsley and serve immediately.

Notes

  • I love to sprinkle the gnocchi with chopped sunflower and pumpkin seeds. They add a nice crunch and lots of nutrients. But if you want you could also skip them and add your favorite vegan cheese on top. 
  • You need a casserole dish or an oven-proof skillet for this recipe. 
  • Stored in an airtight container in the fridge, it will last up to 2-3 days. 

Nutrition

Calories: 241kcal | Carbohydrates: 25g | Protein: 7g | Fat: 12g | Saturated Fat: 8g | Trans Fat: 1g | Sodium: 158mg | Potassium: 1257mg | Fiber: 7g | Sugar: 13g | Vitamin A: 736IU | Vitamin C: 52mg | Calcium: 143mg | Iron: 5mg

The post Baked Gnocchi appeared first on Vegan Heaven.





Source link

Comments

comments

NO COMMENTS

LEAVE A REPLY