Vegan Gnocchi with Tomato & Garlic Sauce

Let me introduce my go-to recipe for lazy nights or when I just don’t have the time to cook. I only baked home-made gnocchi once. With spinach leaves, real potatoes and all. It was delicious but oh boy, it took a loooooong time! I think I spent over 2 hours in my – at the time – tiny kitchen, battling around with my pans. Now I just buy gnocchi at my local supermarket but I make sure I pick the good quality ones. An easy way to check if your gnocchi are real is to look at the percentage of potato at the back of the packaging. I always take gnocchi with at least 70% potato. Always.

Now a few words about that delicious sauce that goes with the gnocchi. If you’re a little bit sensitive, just use 1 or 2 cloves of garlic for this recipe or you might call it “gnocchi a l’arrabiata”. If there is one ingredient I tend to have a heavy hand with, it’s garlic! I use loads and loads of garlic in all my pasta recipes and it reminds me of Italy, my country at heart. But of course you don’t have to do that!


Servings: 4 people

Timing: 30 minutes


vegan gnocchi with garlic, basil and tomato sauce


vegan gnocchi with garlic, basil and tomato sauce


vegan gnocchi with garlic, basil and tomato sauce



– 1 kg potato gnocchi

– 680ml strained tomatoes

– 1 handful fresh basil, chopped

– 5 cloves of garlic, minced

– olive oil

– salt & pepper



Start by bringing water to a boil in a large saucepan. Add salt.

Heat 2 soupspoons of olive oil in a large skillet and brown the garlic for 5 minutes. Stir from time to time and keep an eye so that it doesn’t burn (it happens so quickly, it happens to me all the time!!!).

Add the strained tomatoes and and the fresh basil to the garlic and let cook for 10 minutes.

Meanwhile, cook the gnocchi in the boiling water for 2 minutes (or watch the packaging instructions).

Drain the gnocchi and serve them into 4 plates. Add the garlic sauce on top of them. You can add Parmesan cheese if you feel festive!


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