20-Minute Creamy One-Pot Tomato Gnocchi

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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

1. 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.
2. 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.
3. 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.
4. 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!