This creamy tomato sauce Gnocchi is dairy-free, egg-free and so flavorful. It is one of the easiest vegan dinner recipes that mainly uses pantry ingredients. Add your favorite fresh or frozen veggies as toppings for extra nutrition. Ready in under 20 minutes.
1jar vegan tomato-based pasta saucesee notes, 28 oz
¼cupSilk dairy-free heavy creamsee notes
1.5teaspoondried Italian seasoning blend or handful of torn fresh basil leaves
Salt to taste
Couple twists pepper
1cupSteamed broccolioptional
Instructions
Cook gnocchi according to the package. Do not overcook it.
Wash 10-15 broccoli florets and steam in a microwave safe bowl for 1 minute, covered with a microwave safe lid. And it is al dente done without being mushy!
Meanwhile warm up the pasta sauce, herbs, black pepper in a skillet. Once it comes to a simmer, stir in the cream and let it cook for 30 seconds.
Turn the heat on the lowest setting, just to keep the sauce warm.
After cooking drain the gnocchi and add it to the sauce,add broccoli, stir well and taste it.
If you need salt then add in now and stir to combine.
Serve warm.
Notes
Brands I have used to make this recipe -
I have used Silk dairy-free heavy cream. It works great! Most of the leading departmental stores like Safeway, Target, and Walmart have it in stock.
My favorite over-the-counter vegan pasta sauce jar is Rao’s Homemade Arrabbiata sauce.
Delallo potato gnocchi is made without eggs and my go-to choice.
Pro tips just for you!
If you are looking for a homemade pasta sauce recipe then do try my version here.
You may sautee or add steamed veggies of your choice. My suggestions are bell peppers, onions, corn, or zucchini.
Swap the heavy cream with 2 teaspoons of cashew paste and 3 tablespoons of water or use coconut cream.