Creamy 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!