- Prep-time: / Ready In:
- Makes 10 cups
- Serving size: 2½ cups
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Saucy, colorful, fresh, and satisfying—this vegan gnocchi hits all the right notes. Store-bought whole wheat gnocchi is an excellent way to add variety to your menu and requires minimal cooking time. The pillowy, tender gnocchi melt in your mouth and absorb the rich flavors of fresh tomatoes, green garlic, and zucchini. Canned white beans add creaminess and extra body, while sun-dried tomatoes add pops of zingy flavor. Garnish with fresh basil and, if you like, nutritional yeast for a quick-cooking Italian-style dish perfect for busy weeknights or weekends when you want a tasty meal. Serve with a chunk of whole grain bread so you can scoop up every last bit.
For more inspiration, check out these tasty ideas:
- French Onion Gnocchi Soup
- Easy Gnocchi with Lentil Ragu
- Gluten-Free Gnocchi with Roasted Vegetables
- Vegan Potato Gnocchi with Mushrooms and Greens
By Ellen Boeke,
Ingredients
- 1 cup chopped red bell pepper
- ¾ cup chopped onion
- 2 tablespoons chopped green garlic, garlic scapes, or scallions
- 3 cups chopped tomatoes
- 2½ cups low-sodium vegetable broth
- 1 medium zucchini, quartered lengthwise and sliced ½ inch thick (2 cups)
- 2 tablespoons no-salt-added tomato paste
- 1 14- to 16-oz. package shelf-stable whole wheat or spinach gnocchi, such as Gia Russa brand
- 2 15-oz. cans white beans, rinsed and drained (3 cups)
- ¼ cup chopped sun-dried tomatoes (not oil-packed)
- 1 tablespoon red wine vinegar
- Sea salt and freshly ground black pepper, to taste
- Chopped fresh basil
- Nutritional yeast (optional)
Instructions
- In a deep extra-large nonstick skillet cook bell pepper, onion, and garlic over medium 5 minutes or until crisp-tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
- Stir in fresh tomatoes, broth, zucchini, and tomato paste. Simmer, uncovered, 6 minutes or until zucchini is just tender, stirring occasionally. Bring to boiling. Stir in gnocchi. Cook, uncovered, 3 minutes or until tender, stirring once or twice. Remove from heat. Stir in beans, sun-dried tomatoes, and vinegar. Season with salt and black pepper. Sprinkle servings with basil and nutritional yeast (if using).
Per serving (2½ cups): 475 calories, 94 g carbohydrates, 21 g protein, 2 g total fat, 0 g saturated fat, 0 g cholesterol, 532 mg sodium, 18 g fiber, 11 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (10)
(5 from 3 votes)How would you use fresh garden tomatoes instead of sun dried?
This is an easy recipe to prepare, which was nice. However, two things: I used chickpea gnocchi, and it was not good. The flavor was off-putting and unusual. The recipe needed more zip, so I added 1-2 tbsp of Italian seasoning. I ended up fishing out the gnocchi from my serving. I also made polenta and served the stew over it.
I can’t find green garlic. What can I use as a substitute?
It gives alternative ingredients in the recipe.
Looks great but I don’t like peppers. What can I sub? J
Mushrooms, broccoli, or asparagus would also work well. If you used mushrooms you would want to add them at the beginning, but broccoli and asparagus would be better added at the same time as the zucchini so they don't overcook. Happy experimenting!
Quick, delicious and easy WFPB meal. Thanks for sharing! I will be making this again and again. Got to use freshly picked zucchini from our garden, YUM!!
Where can one buy whole wheat gnocchi? My normal grocery stores only carry white.
Hi Lindsay, If your local stores don't stock it, I would try online. You can also find oil-free gnocchi made out of other whole-food plant-based ingredients such as cauliflower or potato. Good luck!