one pot gnocchi

Gnocchi Al Pomodoro

extra virgin olive oil

stems of fresh Italian flat leaf parsley

rosemary

basil

yellow onion, diced

garlic, minced

can of San Marzano tomatoes

salt

black pepper

heavy cream

dry red wine

bay leaf

gnocchi

Heat the olive oil in a large skillet set over medium heat. When the oil shimmers, add in the fresh parsley, rosemary and basil. Cook until the herbs start to get a little crispy, about 4-5 minutes. Discard the parsley and basil but save the rosemary for a little later.

Keeping the heat in the pan, add to the olive oil the onion and garlic. Season withe 1/2 teaspoon of salt and pepper to taste. Cook until softened, about 5 minutes.

Stir in all of the tomatoes, cream, and wine. Add the bay leaf and the crispy rosemary and simmer the sauce for 15 minutes or until it has thickened slightly.

Mix in the gnocchi, bring the sauce to a boil and cook another 4 minutes.

Remove from the heat and discard the bar leaf and rosemary. Place the mozzarella all through the skillet, pressing each piece down into the sauce a bit. Sprinkle on the shredded cheese and bake for 15 minutes. Optional: broil for a few minutes to get the cheese a little crispy on the top.

Remove from the oven, let cool for about 5 minutes and ENJOY!

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”Gnocchi

This vegan baked gnocchi is the ultimate family meal! Made in one pot in less than 40 minutes, it comes with tender gnocchi, a rich and garlicky tomato sauce, and a homemade cheese topping! Satisfying, hearty, and easy to make!

Vegan Baked Gnocchi

raw cashews (soaked overnight)

water

yeast

tbsp tapioca starch

white vinegar

tsp sugar

tsp salt

tbsp oil

garlic

onion

tomatoes

Italian seasoning

tsp black pepper

Drain the soaked cashews and transfer them to a blender. Add the water, vinegar, nutritional yeast, salt, and sugar. Blend on high speed until smooth. At this point, you can taste the sauce and adjust the saltiness and tanginess to your liking.

Add the tapioca starch and blend for a few more seconds. Set the sauce aside.

Cheese Sauce

Preheat the oven to 350 °F (175°C).

Sauté the aromatics. Heat the oil in an oven-safe skillet over medium heat. Once hot, add the diced onion, garlic and sauté for 2-3 minutes.

Blend one can of tomatoes. Add one can of the diced tomatoes to a blender and blend until smooth. This step will result in a slightly less chunky sauce.

Add the tomatoes, seasonings, and gnocchi. To the skillet containing the onions and garlic, add the blended tomatoes as well as the other can of diced tomatoes. Next, add the Italian seasoning, sugar, pepper, and salt.Add the uncooked gnocchi and fresh basil leaves, and stir to combine.

Cover and bake. Cover the skillet with aluminum foil and bake for about 20 minutes.

Remove the aluminum foil and pour the cashew cheese sauce over the baked gnocchi. Place under the broiler for 3-5 minutes or until the sauce is set and slightly golden brown.

Serve. Remove from heat and let cool for a few minutes before serving with a green salad on the side.

Baked Gnocchi

This will be weekend recipe for my family. Thank you for sharing.

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Gnocchi Al Pomodoro

Vegan Baked Gnocchi

Top 2 one pot gnocchi recipes from across the web

The most viewed one pot gnocchi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gnocchi Al Pomodoro

Vegan Baked Gnocchi

The most viewed one pot gnocchi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine