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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! 
Course Main Course
Cuisine American
Diet Vegan, Vegetarian
Prep Time 8 minutes
Cook Time 22 minutes
Servings 3 servings
Calories 241kcal
Author Sina


  • 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


  • 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.


  • 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. 


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