• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Vegan Heaven

  • Home
  • Recipes
  • Going Vegan
  • About
    • About Me
    • Impressum
    • Privacy Policy
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • About Me
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Tumblr
    • Twitter
  • ×
    • Yaki Udon
    • a hand dipping tortilla chips in a bowl with vegan nacho cheese
      Vegan Nacho Cheese
    • a hand holding a white bowl of sweet potato curry with rice over a wooden board
      Sweet Potato Curry
    • a grey plate with black bean pasta with bell pepper, lime wedges, and fresh cilantro on a wooden board
      Black Bean Pasta
    • yellow curry with bell pepper and carrots over brown rice in a grey bowl
      Yellow Curry
    • a blue and white bowl with millet porridge with a spoon with a pear and a cup of coffee in the background
      Millet Porridge
    • turmeric energy balls in a blue bowl with a glass of smoothie in the background
      Ginger Turmeric Energy Balls
    • a cast iron skillet with pasta with bell pepper on a white wooden board
      Vegan Pasta Rasta
    • Vegan Lentil Soup in two white and brown pots on a marble counter top with a spoon and bread on the side
      Vegan Lentil Soup
    • Vegan Parmesan cheese in a glass jar with a white spoon on a wooden board
      Vegan Parmesan Cheese
    • vegan dal with rice in a white bowl with a spoon on a marble countertop
      Red Lentil Dal
    • a pot with one pot pasta with leek and tofu on a marble countertop
      One Pot Pasta with Leek and Smoked Tofu

    Baked Gnocchi

    Published: May 31, 2022 by Sina · This post may contain affiliate links · Leave a Comment

    • Facebook
    Jump to Recipe Print Recipe
    A Gnocchi bake on a wooden board with a text overlay

    These baked gnocchi with zucchini and fennel in a creamy tomato sauce are the perfect family dinner. The recipe is easy, healthy, vegan, and super delicious. And everything comes together in just 30 minutes! 

    Baked gnocchi in a white casserole with a wooden spoon

    Why This Recipe Works

    Gnocchi are just perfect for busy days! While fresh gnocchi often contain eggs and milk, dried gnocchi are usually vegan and are a great base for quick and easy recipes. 

    This gnocchi bake is actually a remake of one of the first recipes I posted on the blog back in 2015. We’ve been making it for years and it’s always a winner! 

    It’s basically crispy pan-fried gnocchi in a creamy white wine tomato saue with fennel and zucchini. So yummy! 

    I love to sprinkle the creamy gnocchi with chopped sunflower and pumpkin seeds and place everything in the oven for 10 minutes. The seeds add a nice crunch on top and provide lots of nutrients.

    All in all, the recipe comes together in just 30 minutes, so it’s great for busy weeknights! 

    What Goes Into This Recipe 

    the ingredients that go into this recipe on a marble countertop

    • Gnocchi – I used store-bought dried gnocchi. Most fresh gnocchi contain eggs or milk but many of the dried ones are vegan, so always check the ingredient list. 
    • Tomatoes – canned diced tomatoes. 
    • Fennel 
    • Zucchini 
    • Red Onion 
    • Vegetable Broth Powder – to give the sauce more flavor. I use organic vegetable broth without flavor enhancers or sugar. 
    • White Wine – use a vegan brand. 
    • Sunflower Seeds & Pumpkin Seeds – for the topping 
    • Spices – I used oregano, thyme, and rosemary. You could also use an Italian spice blend. 
    • Vegan Cooking Cream – or canned full-fat coconut milk. 
    • Fresh Parsley – fresh herbs sprinkled on top brighten up this dish. 

    How To Make This Recipe 

    a collage of four photos that show how to make this recipe

    1. Step: Preheat the oven to 350 °F. In a large pan, heat some olive oil and pan-fry the gnocchi until they are crispy and lightly browned. 

    2. Step: Finley chop the onion and the garlic. In a large pan, heat a tablespoon of olive oil and sauté the onion and garlic for about 2-3 minutes or until translucent. 

    3. Step: Cut the zucchini into half moons. Wash the fennel, remove the stalk, and cut it into strips. Add the zucchini and the fennel to the onion and garlic and cook for about 5 minutes. Deglaze with the wine and let it simmer for about 2 minutes.

    4. Step: Then add the tomato paste and stir well.

    a collage of four photos that show how to make this recipe

    5. Step: Add the diced tomatoes and the vegan cooking cream (or coconut milk). Season with the vegetable broth powder, the spices, and salt and pepper.

    6. Step: Stir and cook for 2 minutes. 

    7. Step: Add the gnocchi and carefully stir.

    8. Step: Then transfer everything into a casserole dish. Coarsely chop the sunflower and pumpkin seeds in a food processor and sprinkle them over the baked gnocchi. Bake for 10 minutes at 350 °F. Sprinkle with freshly chopped parsley and serve immediately. 

    gnocchi with fennel, zucchini, and tomato sauce in a white casserole dish

    Recipe Notes

    • I love to sprinkle the gnocchi with chopped sunflower and pumpkin seeds. They add a nice crunch and lots of nutrients. But if you want you could also skip them and add your favorite vegan cheese on top. 
    • You need a casserole dish or an oven-proof skillet for this recipe. 
    • To add a bit of heat, you can season the tomato sauce with red pepper flakes to your personal liking. 

    Frequently Asked Questions

    How Long Does This Dish Last? 

    Stored in an airtight container in the fridge, it will last up to 2-3 days. 

    Can I Freeze It? 

    No, unfortunately this recipe doesn’t freeze well. Gnocchi are best frozen uncooked and not in a sauce because they become too soft when being reheated. 

    Is This Dish Gluten-Free? 

    While potatoes are the primary ingredient in gnocchi, flour is usually used as a binder and traditional gnocchi are, therefore, not gluten-free. 

    Luckily, there are a lot of brands offering gluten-free gnocchi, so you can easily make this recipe gluten-free by using gluten-free gnocchi. 

    gnocchi with tomato sauce on a white plate with a fork with a casserole in the background

    Related Recipes 

    • Sheet Pan Gnocchi
    • Vegan Gnocchi with Spinach and Tomatoes 
    • Mushroom Gnocchi with Broccoli 
    • Spinach Artichoke Gnocchi 
    • Pesto Gnocchi 

    I Love To Hear From You!

    I hope you like these baked gnocchi as much as we do around here.

    If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

    You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest! 

    Sina 

    baked gnocchi in a white casserole dish with fresh parsley on the side

    Baked Gnocchi

    These baked gnocchi with zucchini and fennel in a creamy tomato sauce are the perfect family dinner. The recipe is easy, healthy, vegan, and super delicious. And the recipe comes together in just 30 minutes! 
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Diet: Vegan, Vegetarian
    Prep Time: 8 minutes mins
    Cook Time: 22 minutes mins
    Servings: 3 servings
    Calories: 241kcal
    Author: Sina

    Ingredients

    • 1 17.6 oz- package dried gnocchi
    • 1 fennel
    • 2 medium-sized zucchini
    • 1 red onion
    • 1 clove of garlic
    • 1/2 cup white wine
    • 2 tablespoons tomato paste
    • 1 can diced tomatoes
    • 1 teaspoon vegetable broth powder
    • 1 teaspoon rosemary
    • 1 teaspoon thyme
    • 1 teaspoon oregano
    • 1/2 cup vegan cooking cream or full-fat canned coconut cream
    • salt, to taste
    • black pepper, to taste
    • red pepper flakes, to taste (optional)
    • 1 tablespoon sunflower seeds
    • 1 tablespoon pumpkin seeds

    Instructions

    • 500 g Gnocchi350 g Fenchel2 mittelgroße Zucchini1/2 Zwiebel1 Knoblauchzehe100 ml trockener Weißwein2 El Tomatenmark1 Dose (240 g) stückige Tomaten1 Tl Gemüsebrühe1 Tl Rosmarin1 Tl Thymian1 Tl Oregano100 ml Hafersahne1 El Sonnenblumenkerne1 El Kürbiskerne
    • Preheat the oven to 350 °F. In a large pan, heat some olive oil and pan-fry the gnocchi until they are crispy and lightly browned. 
    • Finley chop the onion and the garlic. In a large pan, heat a tablespoon of olive oil and sauté the onion and garlic for about 2-3 minutes or until translucent. 
    • Cut the zucchini into half moons. Wash the fennel, remove the stalk, and cut it into strips. Add the zucchini and the fennel to the onion and garlic and cook for about 5 minutes. Deglaze with the wine and let it simmer for about 2 minutes.
    • Then add the tomato paste and stir well.
    • Add the diced tomatoes and the vegan cooking cream (or coconut milk). Season with the vegetable broth powder, the spices, and salt and pepper.
    • Stir and cook for 2 minutes. 
    • Add the gnocchi and carefully stir.
    • Then transfer everything into a casserole dish. Coarsely chop the sunflower and pumpkin seeds in a food processor and sprinkle them over the baked gnocchi. Bake for 10 minutes at 350 °F. Sprinkle with freshly chopped parsley and serve immediately.

    Notes

    • I love to sprinkle the gnocchi with chopped sunflower and pumpkin seeds. They add a nice crunch and lots of nutrients. But if you want you could also skip them and add your favorite vegan cheese on top. 
    • You need a casserole dish or an oven-proof skillet for this recipe. 
    • Stored in an airtight container in the fridge, it will last up to 2-3 days. 

    Nutrition

    Calories: 241kcal | Carbohydrates: 25g | Protein: 7g | Fat: 12g | Saturated Fat: 8g | Trans Fat: 1g | Sodium: 158mg | Potassium: 1257mg | Fiber: 7g | Sugar: 13g | Vitamin A: 736IU | Vitamin C: 52mg | Calcium: 143mg | Iron: 5mg
    Tried this recipe?Mention @_veganheaven_ or tag #veganheaven!
    Rate the recipe!If you like this recipe, please leave a good rating! This will help other readers.

    More Recipes

    • a cast iron pan with Tuscan pasta with sun-dried tomatoes and spinach on a white wooden board
      Vegan Tuscan Pasta
    • vegetable biryani in a white pan on a wooden board with parsley and mint in the background
      Vegetable Biryani
    • five vegan zucchini bread slices on a marble counter top with more zucchini bread on a wooden board in the background and chocolate chips on the side
      Vegan Zucchini Bread
    • a white bowl with green bean salad with tomatoes and kidney beans on a wooden board
      Green Bean Salad

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Tumblr
    • Twitter
    Sina-Veganheaven

    Hi, I'm Sina and this is my recipe blog where I share heavenly simple and sinfully delicious vegan recipes.

    Popular Recipes

    • Lemon Spaghetti with Spinach
      Lemon Spaghetti with Spinach (One Pot)
    • One Pan Mexican Quinoa in a black pot on a white wooden countertop with limes and parsley on the side
      One Pan Mexican Quinoa
    • a hand eating roasted chickpeas out of a small white bowl on a marble counter top
      Roasted Chickpeas
    • Thai Pineapple Fried Rice Recipe (Vegan)
      Thai Pineapple Fried Rice Recipe (Vegan)
    • Vegan meatballs with Spaghetti
      Vegan Meatballs with Spaghetti
    • Creamy Vegan One Pot Pasta (Asian Style)
      Creamy Vegan One Pot Pasta (Asian Style)

    Grilling

    • six grilled vegetable kabobs on a white plate on a marble countertop sprinkled with fresh herbs
      Vegetable Kabobs
    • Black Bean Patties (Vegan & Grillable)
      Vegan Black Bean Burgers (Grillable!)
    • Vegan Potato Salad with Pickles in a Bowl
      Vegan Potato Salad
    • a hand dipping a piece of bread into a bowl of vegan dip
      Creamy Vegan Dip with Dates
    • two tofu vegetables skewers with pineapple and red bell pepper on a plate with brown rice
      Tofu Vegetable Skewers
    • a stack of lentil burgers on a white plate with a bowl of salad in the background
      Lentil Burgers
    Sina Weber, Blogger

    About Sina

    As a mom of twins, I know how busy life can be. So if you're looking for easy and quick vegan recipes the whole family loves, this is the right place for you!

    Learn more about me →

    Popular Recipes

    • Lemon Spaghetti with Spinach
      Lemon Spaghetti with Spinach (One Pot)
    • One Pan Mexican Quinoa in a black pot on a white wooden countertop with limes and parsley on the side
      One Pan Mexican Quinoa
    • a hand eating roasted chickpeas out of a small white bowl on a marble counter top
      Roasted Chickpeas
    • Thai Pineapple Fried Rice Recipe (Vegan)
      Thai Pineapple Fried Rice Recipe (Vegan)
    • Vegan meatballs with Spaghetti
      Vegan Meatballs with Spaghetti
    • Creamy Vegan One Pot Pasta (Asian Style)
      Creamy Vegan One Pot Pasta (Asian Style)

    Healthy Recipes

    • Greek Pasta Salad in a Bowl with a Salad Server
      Greek Pasta Salad with Easy Greek Vinaigrette
    • a white bowl with quinoa black bean salad on a marble countertop with limes in the background
      Quinoa Black Bean Salad
    • a grey bowl with brown rice, lettuce, guacamole, and sofritas with a fork
      Sofritas
    • Chickpea Salad in a white bowl with a wooden spoon and two lemons in the background
      Vegan Chickpea Salad
    • Vegan Pad Thai on a white plate with limes in the background and a hand picking up some noodles with chop sticks
      Vegan Pad Thai
    • Easy Vegan Chickpea Curry with Potatoes
      Easy Vegan Chickpea Curry

    Footer

    Impressum/Legal Notice
    Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Tumblr
    • Twitter

    Affiliate Disclaimer:

    Some posts may contain affiliate links, which means that if you click on one of the product links and actually decide to buy it, I’ll receive a small percentage of the total price - of course this does not cause any extra costs for you. I only recommend products that I personally love and use regularly.

    Copyright © 2025 by Vegan Heaven · Privacy Policy