Creamy Gnocchi Bake with Zucchini & Tomatoes
This creamy vegan gnocchi bake with zucchini and tomatoes is one of my favorite recipes EVER. It’s also one of the ones I’ve been making the longest.
See, this recipe goes back to a German-style seasoning packet. It was either a Knorr or Maggi Fix mix. The mother of my then-boyfriend made it for us – and I’ve been hooked ever since. It was my favorite dish when I was 16, and it’s definitely still in the top 3 now.
The only problem? I don’t usually make meals using seasoning packets like that anymore. And even if I did, this particular one’s not vegan. So I had to create my own, vegan, and dare I say healthier, version. After a little bit of tweaking, I’m so satisfied with the result! And it’s just as easy to make as a Maggi Fix mix.
What to Expect From This Recipe
Prepare to get wowed by an ultra-creamy, decadent dish with melt-in-your-mouth gnocchi and a silky cheesy cream sauce. On top of that, you get fresh zucchini and a little acidity from fresh tomatoes. I usually go for regular tomatoes here, but you could of course sub cherry tomatoes – whatever strikes your fancy.
While it bakes, the tomatoes soften and release their juices. The zucchini becomes tender but still has a bit of bite. The gnocchi absorbs some of the sauce, so every bite is creamy and full of flavour.
It’s also a recipe that’s easy to prepare and ready to eat in no time. There’s little chopping involved and the baking time is rather short, for a bake. It’s ready once the cheese has melted and browned a little, after 15 to 20 minutes.
Why I Love It
Apart from the incredible taste, you mean? What I like about this recipe is that you don’t need to cook much in advance. It’s really straightforward and ready to go in the oven in no time. And if you’re using a cast-iron skillet when sautéing the veg and cooking the gnocchi, you won’t even have to transfer the ingredients to a casserole dish before baking! If that’s not convenient, I don’t know what is.
This dish is also quite flexible. You can add other vegetables if you have them at home. Spinach works well, or mushrooms. Even a handful of frozen peas could fit in without changing the structure of the recipe.
If you make this creamy gnocchi bake, let me know what you think in the comments!
PrintCreamy Gnocchi Bake with Zucchini & Tomatoes
A creamy baked gnocchi dish with zucchini, tomatoes and a rich vegan cheese sauce. Simple, comforting and ready in under 40 minutes.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 3-4 portions
- Diet: Vegan, Vegetarian
Ingredients
- 1 tbsp olive oil
- 1 shallot or small onion
- 1 clove garlic
- 1 large or 2 small zucchini
- 2 tsp all-purpose flour
- 10 oz. package vegan cream, like soy or oat creamer
- 14 oz. package gnocchi, preferably the refrigerated kind (400 g)
- 1 tsp nutritional yeast
- vegan cheese, 3 tbsp + to taste for topping
- 1 tsp mixed herbs
- 1/2-1 tsp paprika powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp MSG (optional, but highly recommended)
- 2 regular tomatoes
Instructions
- Finely dice the shallot/onion and garlic. Cut the zucchini and tomatoes into half moons or rounds.
- Heat the olive oil in a pan, then add the zucchini and shallot/onion. Sauté for a few minutes, then add the garlic.
- Add the flour and mix well, then add the soy or oat creamer. Add the gnocchi, nutritional yeast, 3 tablespoons vegan cheese and the herbs and spices. Let this mixture bubble for a few minutes, until the gnocchi are done, stirring once or twice.
- If you’re using a cast-iron skillet, add the tomatoes now. If not, transfer the contents of your pan to a casserole dish and add the tomatoes then.
- Put your desired amount of vegan shredded cheese on top and bake at 350° Fahrenheit (180° Celsius) in the oven for about 25 minutes, or until the cheese is lightly browned on top.
Notes
If you’re using a cast-iron skillet, you can put it in the oven as is – no need to get a casserole dish dirty!
