Catchy Introduction/Description
Get ready for the coziest, creamiest pasta dish that magically appears in just 20 minutes! This Creamy Vegan Tomato Gnocchi is a one-pot wonder where soft, pillowy potato gnocchi cooks right in a rich, tangy, tomato-basil sauce. This saves you tons of time and cleanup, while still delivering that deep, satisfying comfort food flavor. It's savory, slightly sweet, and unbelievably decadent—the perfect solution for a fast and luxurious weeknight dinner!
Why You’ll Love This Recipe
20-Minute Meal Magic: This dish goes from pantry to plate in 20 minutes with zero draining needed.
Ultimate One-Pot Dinner: Everything—from the sauté to the final simmer—happens in one pot, making cleanup minimal.
Decadent Creaminess: Achieves a thick, velvety sauce texture using plant-based ingredients (no heavy cream needed!).
Simple Ingredients, Gourmet Taste: Uses basic canned goods to create an intense, satisfying, slow-simmered flavor.
Ingredients You’ll Need
For the Sauce Base:
1 tbsp (15ml) olive oil
1 small yellow onion, finely diced
2 cloves garlic, minced
1 tbsp (15g) sun-dried tomato paste (or regular tomato paste)
1 tsp (5g) dried oregano
1/4 tsp (1g) red pepper flakes (optional, for heat)
1 can (28 oz / 794g) crushed tomatoes
1 cup (240ml) vegetable broth
For the Gnocchi & Finish:
1 lb (500g) shelf-stable vegan potato gnocchi (check label)
1/2 cup (120ml) full-fat coconut milk (canned, or other non-dairy cream)
1/4 cup (8g) fresh basil leaves, chopped
Salt and black pepper to taste
Optional: Vegan Parmesan, for topping
Step-by-Step Instructions
Sauté Aromatics: In a large, deep skillet or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic, sun-dried tomato paste, oregano, and red pepper flakes (if using). Cook and stir for 1 minute until fragrant.
Build Sauce & Simmer: Pour in the crushed tomatoes and vegetable broth. Stir well, scraping up any browned bits. Bring the mixture to a gentle simmer.
Add Gnocchi: Add the shelf-stable gnocchi directly into the simmering sauce. Stir gently to ensure all gnocchi are submerged. Reduce the heat to low, cover the skillet, and let it gently simmer for 12-15 minutes, stirring every 5 minutes to prevent sticking.
Finish Cream Sauce: Remove the lid. Stir in the full-fat coconut milk. The sauce should be thick and the gnocchi tender. Stir vigorously for 1 minute to release starches and finish the sauce.
Season & Serve: Stir in the chopped fresh basil. Taste and season generously with salt and black pepper as needed. Serve immediately, topped with fresh basil and vegan Parmesan.
Serving and Storage Tips
Serving: Serve piping hot with a side of quickly steamed green beans or a simple side salad. Crusty Italian bread is essential for soaking up the remaining sauce!
Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Note: The sauce will become very thick as the gnocchi absorbs liquid.
Reheating: Reheat gently in a saucepan over medium-low heat, adding 1/4 cup of vegetable broth or non-dairy milk to loosen the sauce and restore creaminess.
Helpful Tips
Gnocchi Sticking: The most common mistake is skipping the stirring. Stir the gnocchi gently every 5 minutes during the covered simmer time to prevent sticking to the bottom of the pot.
Use Shelf-Stable Gnocchi: This recipe relies on shelf-stable (not frozen or refrigerated) gnocchi as it cooks perfectly in the sauce without falling apart.
Boost the Umami: Sun-dried tomato paste (or regular tomato paste) cooked with the garlic adds a deep, savory foundation that gives the sauce its rich flavor in a short time.
Adjust Consistency: If the sauce is too thick after 15 minutes, add a splash of vegetable broth. If it's too thin, simmer uncovered for the last 3-4 minutes to reduce the liquid.
Frequently Asked Questions (FAQ)
Q: Can I use frozen gnocchi? A: Frozen gnocchi is not recommended for this one-pot method as it releases too much water and can alter the sauce consistency. Use shelf-stable gnocchi.
Q: Can I make this gluten-free? A: Yes! Simply find a gluten-free shelf-stable gnocchi brand (many are available now), and all other ingredients are naturally gluten-free.
Q: What if I don't have coconut milk? A: You can substitute it with a heavy vegan cream alternative, or use a homemade cashew cream (blend 1/2 cup raw cashews with 1 cup hot water until smooth) for richness.
Q: Can I add protein to this dish? A: Yes! Stir in 1/2 cup of pre-cooked white beans (like cannellini) or 1 cup of crumbled, pan-fried tempeh along with the gnocchi in Step 3.
Conclusion
This 20-Minute Creamy Vegan Tomato Gnocchi is the ultimate secret weapon for a stress-free weeknight. It delivers rich, comforting, Italian-inspired flavor with the unbelievable convenience of just one pot. Get ready for a deeply satisfying meal that tastes like you spent hours on it!
.jpg)
No comments:
Post a Comment