If you love comfort food, this vegan sun-dried tomato gnocchi recipe is for you! Soft, pillowy gnocchi is cooked in a savory gravy with mushrooms, onions, garlic, and spinach in one pan in under 20 minutes!

I love quick and easy dinners, and delectable is always a bonus! This vegan sun-dried tomato gnocchi recipe checks all the boxes: creamy, delicious, and savory. And when I can make creamy sun-dried tomato gnocchi in one pan in under 20 minutes, the stars align.
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For this recipe, I tried a new product I found in the supermarket: chickpea gnocchi. Although any type of gnocchi works well in this recipe, my curiosity got the best of me. Despite using chickpea flour, this gnocchi is not gluten-free.
But other vegan and oil-free varieties are available for sale as well:
- Bella Terra Organic Potato Gnocchi
- Sanniti Potato Gnocchi
- Delallo Gluten-Free Gnocchi
- Bartenura Potato Gnocchi
- Tuscanini Potato Gnocchi ( mini gnocchi great for soup)
Beware of brands that contain diglycerides and other hidden fat sources for an oil-free version. As a rule, the fewer ingredients in any product, the better.
Varieties Of Gnocchi
- Classic Potato Gnocchi: Most whole-grain and regular gnocchi are plant-based; however, some varieties contain egg, oil, and cheese, so check the label.
- Sweet potato Gnocchi: Unfortunately, most sweet potato gnocchi contains oil or eggs, but you can always make your own.
- Gluten-Free Gnocchi: Several different companies make gluten-free gnocchi. Sanniti, for instance, is a gluten-free brand without oil. Always check for oil in gluten-free gnocchi because oil is often added instead of the gluten in regular gnocchi.
- Cauliflower Gnocchi: I like Whole Foods Cauliflower Gnocchi, which is also gluten-free.
Sun-Dried Tomato Gnocchi Ingredients
- Garlic: I love fresh garlic in almost everything. It has long been known for its heart benefits; spicy food is also good at detoxifying the body. It is not only antiviral, antibacterial, and antibiotic, but it contains a chemical called allicin, which promotes the production of white blood cells and helps fight against toxins.
- Shallot: Shallots add another level of flavor when combined with white onion, garlic, and herbs.
- Yellow Onion: Yellow onions are strong in flavor but sweeten when sauteed.
- Sun-Dried Tomatoes: I used sun-dried tomatoes in a package, not the ones in oil.
- Dry White Wine: As wine cooks, its flavor becomes concentrated, lending savoriness or sweetness to a dish. Generally, dry red and white wines are recommended for savory dishes.
- Mushrooms: I consider mushrooms vegan meat. They are so healthy when cooked, so I try to add them to almost every recipe I make.
- Plant Milk: I chose unsweetened, unflavored oat milk, but any type of plant milk is suitable.
- Flour: I chose oat flour, but any type of flour, gluten-free or regular, works well.
- Nutritional Yeast: Nutritional yeast gives it a thick and cheesy taste. Nutritional yeast is an excellent source of vitamins and minerals. It also contains all nine essential amino acids, making it a complete protein like those found in animal products, but it's vegan.
- Vegetable Broth: I use organic vegetable broth from Costco in bulk.
- Gnocchi: I used shelf-stable chickpea gnocchi in the pasta section of my grocery store.
- Spinach: I chose baby spinach for this creamy sun-dried tomato gnocchi recipe.
- Thyme: I chose thyme for a garnish.
Sun-Dried Tomato Gnocchi Ingredients Substititons
- One clove of fresh garlic equals ¼ teaspoon of granulated garlic powder. The exact conversion applies to dehydrated or freeze-dried garlic or even minced refrigerated garlic. So if you don't have garlic or garlic powder but garlic salt, you can reach for that.
- White onions are often substituted for white onions in cooking.
- Try roasted red peppers packaged in water instead of sun-dried tomatoes.
- If you don't like mushrooms, skip this ingredient or choose another vegetable such as eggplant, zucchini, or summer squash. Tempeh is also a great substitute for mushrooms.
- Onions, leeks, garlic, scallions, garlic scapes, and chives have a similar flavor to shallots and work as replacements in different recipes.
- Apple cider vinegar or apple juice replaces white wine in cooking. The alcohol in the wine cooks off, but if you don't have wine or don't drink wine, these substitutions work well.
- Choose any greens you prefer to substitute for kale.
- Use soy sauce, tamari or miso paste if you don't have nutritional yeast.
- Instead of thyme, choose your favorite herb. I like rosemary or basil for savory dishes.
How to Make Creamy Sun-Dried Tomato Gnocchi
- In a large skillet, over medium-high heat, saute the garlic, shallots, and onions until the onions are translucent.
- Add the chopped sun-dried tomatoes.
- Stir into the onion/garlic mixture.
- Add the white wine and stir until reduced by half.
- Add the sliced mushrooms and cook until lightly browned.
- Lower the heat to medium.
- Combine the plant milk, flour, and nutritional yeast in a blender.
- Blend until smooth.
- Add the vegetable broth and slowly pour the plant milk mixture into the pan, whisking while pouring.
- Now, add the gnocchi and cook for 6 minutes.
- Add the spinach and stir into the mixture until wilted.
- To serve, sprinkle with vegan parmesan cheese and fresh thyme.
Recipe FAQs
Believe it or not, regular gnocchi is higher in carbs than gnocchi. It comes in at around 2 times the amount of carbs per serving. Gnocchi is also notorious for having much more sodium, with over 200 grams per serving. Regular pasta doesn't have nearly as high of a sodium content.
Gnocchi is easier to digest if chosen well. Gnocchi without eggs and dairy is easier to digest. Gluten-free gnocchi is easier to digest for those who are gluten-free.
Italians often serve gnocchi tossed in sauce and garnished with cheese. Whether you add it to soups, fry them in a pan, swap them for pasta or potatoes in salads, or use them in pasta bakes, gnocchi is delicious for brunch, lunch, or dinner.
Tips
- Do not cook the gnocchi in a separate pot. The gnocchi cooks in one pan with the rest of the ingredients.
- Avoid overcooking the gnocchi. The longer it cooks, past the indicated time on the package, it destroys the texture of the gnocchi gets too soft and inedible.
- Follow the time indicated on the gnocchi package; different types of gnocchi may have other cooking times depending on if you choose gluten-free, wheat, cauliflower, etc.
- Using cooking scissors to chop the sun-dried tomatoes is often easier than using a knife.
- If the sun-dried tomatoes are too stiff to cook, boil 1 cup of water, soak them, drain, cool them, and cut them up.
Try this creamy vegan sun-dried tomato gnocchi recipe for a quick and easy weeknight meal in one pan in under 20 minutes!
Quick and Easy Vegan Recipes
If you love this vegan sun-dried tomato gnocchi recipe, give us a 5-star review and comment below. We would love to hear from you!
📖 Recipe
Sun Dried Tomato Gnocchi
Ingredients
- 4 cloves garlic minced
- 1 Shallot minced
- 1 yellow onions diced
- ½ cup sun-dried tomatoes chopped
- 8 ounces sliced mushrooms
- ½ cup dry white wine
- 2 cups vegetable broth
- ½ cup unsweetened, unflavored plant milk I used oat milk
- 2 Tablespoons flour I used oat flour
- 2 Tablespoons nutritional yeast
- 1 gnocchi shelf-stable or frozen
- 6 ounces baby spinach
- ½ cup vegan parmesan cheese optional
- 4 sprigs thyme
Instructions
- In a large skillet, over medium-high heat, saute the garlic, shallots, and onions until the onions are translucent.
- Add the chopped sun-dried tomatoes.
- Stir into the onion/garlic mixture.
- Add the wine and stir until the wine reduces by half.
- Add the sliced mushrooms and cook until lightly browned.
- Lower the heat to medium.
- Combine the plant milk, flour, and nutritional yeast in a blender.
- Blend until smooth.
- Add the vegetable broth, and then slowly pour the plant milk mixture into the pan, whisking while pouring.
- Now, add the gnocchi and cook for 6 minutes.
- Add the spinach and stir into the mixture until wilted.
- To serve, sprinkle with vegan parmesan cheese and fresh thyme.
Notes
-
- Do not cook the gnocchi in a separate pot. The gnocchi cooks in one pan with the rest of the ingredients.
-
- Avoid overcooking the gnocchi. The longer it cooks, past the indicated time on the package, the gnocchi loses its texture and gets too soft and inedible.
-
- Follow the time indicated on the gnocchi package; different types of gnocchi may have other cooking times depending on if you choose gluten-free, wheat, cauliflower, etc.
-
- Using cooking scissors to chop the sun-dried tomatoes is often easier than using a knife.
-
- If the sun-dried tomatoes are too stiff to cook, boil 1 cup of water, soak them, drain, cool them, and cut them up.
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Cindy
This was fabulous!
Kathy Carmichael
Yay! I'm so glad you enjoyed it. There's something about those fluffy gnocchis floating in a tomato broth! Thanks for the feedback. I appreciate you!
Maor
What should the amount of gnocchi be? It seems it was left out of the ingredient list.
Kathy Carmichael
Maor, You use one package of gnocchi, which is generally 16-17 ounces, depending on the brand you buy. Either is fine.
Jetta
This is going to be good.
Kathy Carmichael
Jetta, I hope you love it. Let me know what you think.