We love the simplicity of this dish and it’s a great option for meal prep. You can also substitute vegan pesto for olive tapenade – or even rose harissa paste (trust us, it totally works!).
- You can easily make this recipe gluten-free using gluten-free gnocchi. It’s also worth checking the label of the vegan pesto to be sure it doesn’t contain any gluten.
- If you don’t own an oven-proof pan, simply cook everything in a regular pan. Then at step 6, transfer the mixture to an oven dish, top with the vegan cheese and follow the remaining steps.
- You can try making your own vegan red pesto using our recipe for homemade sun-dried tomato pesto in our Sun-Dried Tomato Pesto Arancini Balls (simply store any leftover pesto in a jar in the fridge).
- Sometimes we’ll switch things up and substitute vegan pesto with rose harissa paste or olive tapenade.
- This gnocchi is great for meal-prepping. Store in an air-tight container and refrigerate for up to 3-4 days or freeze for up to 2 months, then defrost fully before reheating in the oven or microwave.
- olive oil
- 1 onion, peeled + finely chopped
- 3 garlic cloves, peeled + finely chopped
- 1 courgette, chopped
- 1 red pepper, chopped
- 2 x 400g / 14.1oz tins of chopped tomatoes
- 1 tbsp vegan pesto, we use red pesto (see notes)
- 1 tsp dried oregano
- 500g / 18oz vegan-friendly gnocchi, or gluten-free gnocchi
- salt + pepper
- 100g / 3.5oz vegan cheese, we use vegan mozzarella or feta
- 1 handful of vegan parmesan, optional
- 1 small handful of fresh basil leaves
- Preheat the oven to 180°C fan / 425°F.
- Drizzle 2 tablespoons of olive oil in an oven-proof pan approx. 26cm (10”) on a medium heat (see notes if you don’t own an oven-proof pan). Fry the onion and garlic for 7-8 minutes.
- Add the courgette and red pepper. Fry for 5 minutes.
- Stir in the chopped tomatoes and simmer for 5 minutes.
- Add the pesto, oregano, gnocchi and pinches of salt and pepper. Stir, then remove the pan from the heat.
- Crumble over the vegan cheese and sprinkle over the vegan parmesan. Bake for 15-20 minutes or until the gnocchi is cooked.
- Leave the gnocchi bake to rest for a few minutes, then top with basil leaves, drizzle over a splash of olive oil and sprinkle over some freshly ground black pepper, and serve. Store in an air-tight container and refrigerate for up to 3-4 days or freeze for up to 2 months.
Did You Make This Recipe?
Don't forget to share your SO VEGAN creations on Instagram and tag us at @SOVEGAN!
I made this tonight and it was a big hit! Easy recipe to follow and everyone loved it including the non vegans.
I served it with a rosemary focaccia and steamed broccoli! Excellent!
Ah amazing! Thank you so much Barb – glad you enjoyed the recipe!