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Vegan Gnocchi Bake with Spinach, Tomatoes & Moxarella

Vegan Gnocchi Bake with Spinach, Tomatoes & Moxarella

I’m aware this doesn’t look or sound like the most appropriate dish for spring-time - more like winter comfort food! But there is a reason behind me making it…

I’ve been on a huge smoothie kick lately (more on that to come) and more often than not have been starting my days with a blended breakfast! I like to keep a good selection of frozen fruit and ice on hand so I can whizz up whatever takes my fancy at any time, but considering my freezer is pretty teeny, it’s getting very tight in there! 

Vegan Gnocchi Bake with Spinach, Tomatoes & Moxarella 

I’m sure it’s a familiar story: impulse purchases thrown in the freezer only to be forgotten for months, half batches of muffins stashed away to stop me from eating them all in one go, mysterious foil-wrapped items, and of course those neat containers of homecooked beans and grains, which would have been sensible to have on hand - only if there was actually space for them…

All that to say, I’m giving my freezer a spring clean! Among the items I dug out was a nearly full package of gnocchi.

Vegan Gnocchi Bake with Spinach, Tomatoes & Moxarella 

Serving it with pesto was the obvious choice but I’m a bit pesto-ed out right now. This Vegan Gnocchi Bake is nearly as easy to make and the little extra time it takes is well worth it.

Vegan Gnocchi Bake with Spinach, Tomatoes & Moxarella 

I made a thick, rich tomato sauce with plenty of vegetables to generously coat those little Italian dumplings. This would be delicious eaten as is but the Moxarella took it over the top! I came across this recipe a long while back on the blog Vedged Out and was stunned at how authentic it looked.

It browns and stretches just like regular mozzarella! Mega bonus points for having just a few ingredients and for being nearly instant. It’s fantastic as a topping for this Gnocchi Bake but I also can’t wait to try it on pizza!

Print
Vegan Gnocchi Bake with Spinach, Tomatoes & Moxarella

Yield: 3-4 Servings

Vegan Gnocchi Bake with Spinach, Tomatoes & Moxarella

Ingredients

  • 1 Tbsp Olive oil
  • 1 Onion, diced
  • 1/2 Orange or yellow pepper, diced
  • 1 Clove of garlic, minced
  • 1 x 400g/14oz Can of chopped tomatoes
  • Handful of cherry tomatoes, halved (optional)
  • 1/2 C Water
  • 1 tsp Coconut sugar
  • 1/2 tsp Salt
  • 400g/14oz pkg Vegan gnocchi*
  • 50g/2oz Spinach, chopped
  • Handful of basil leaves, roughly chopped
  • 1 x recipe Vegan Moxarella*

Instructions

  1. Heat the oil in a large saucepan over medium heat. Add the onion and pepper and cook, stirring occasionally, for 5-8 minutes, or until soft. Add the garlic and cook for a further minute.
  2. Add the canned tomatoes, cherry tomatoes (if using), sugar and salt and bring to a simmer. Leave to simmer, uncovered, for 5 minutes, or until flavoursome and quite thick.
  3. Add the gnocchi, stir well and cover the pan. Leave to simmer on medium-low heat for 10 minutes, or until gnocchi is heated through, stirring occasionally to ensure it doesn't stick to the bottom. Remove from the heat, add the spinach and basil and leave covered until wilted.
  4. Preheat the grill (broiler).
  5. Pour the contents of the saucepan into an ovenproof dish, top with dollops of the Moxarella (you may not need/want all of it) and place under the grill for approx 5 minutes, until just beginning to brown.
  6. Serve immediately with a big green salad.

Notes

*A lot of store-bought gnocchi is vegan but check the package to be sure as it can sometimes contain egg.

*I halved the salt in the Moxarella recipe.

3.1
http://www.coconutandberries.com/2015/04/21/vegan-gnocchi-bake-with-spinach-tomatoes-moxarella/

Vegan Gnocchi Bake with Spinach, Tomatoes & Moxarella

Hope you enjoy the recipe! Stash it away for a chilly day if you’re already in salad and light meal mode. 
 
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April 21, 2015 —

← Vegan Rhubarb & Ginger Muffins Crunchy Tropical Granola →

Comments

  1. Clem @ The Vegan Cookie Fairy says

    April 21, 2015 at 12:58 pm

    I adore gnocchi, but I don’t eat them that often because they’re so time consuming to make and I need to get them from a health food shop to have them ready-made. But I’d be willing to make the trip now as this recipe looks fantastic! You’ve rekindled my love of gnocchi 😀

    • Coconut and Berries says

      April 21, 2015 at 1:03 pm

      Yay, glad you approve! Do you have a Waitrose near you? I got the gnocchi there - the ones in the “Essentials” range.
      Let me know if you try out the recipe :)

  2. Annie says

    April 21, 2015 at 1:05 pm

    So yummy and comforting! I love meals like this, Emma.

    • Coconut and Berries says

      April 21, 2015 at 9:43 pm

      Definitely comfort food!

  3. Caitlin says

    April 21, 2015 at 3:04 pm

    comfort food is always in style, lady. this looks delicious! i love gnocchi.

    • Coconut and Berries says

      April 21, 2015 at 9:44 pm

      Thanks chicka! I actually didn’t like gnocchi growing up. I think I found them too filling. Crazy kid with not much of an appetite I guess!

  4. Blake Holman says

    April 21, 2015 at 8:31 pm

    This will be amazing! Can’t wait to make and try it!

    • Coconut and Berries says

      April 21, 2015 at 10:31 pm

      Thanks Blake. Hope you give it a try!

  5. jo says

    April 21, 2015 at 9:41 pm

    Wow… just checked the original link for the moxarella! Looks amazing. Also loved where you said “mysterious foil-wrapped items” ha ha, that’s so me :-)

    • Coconut and Berries says

      April 21, 2015 at 9:45 pm

      Haha, glad it’s not just me. I need one of those huge American-style fridge/freezers! Shame they’re pretty environmentally unfriendly.

  6. Ana says

    April 21, 2015 at 10:55 pm

    I am in salad and smoothie and cold cereal mode - but I might make space for this gnocchi bake!

    • Coconut and Berries says

      April 27, 2015 at 1:45 pm

      haha, there’s always a little room to be found isn’t there?!

  7. Johanna GGG says

    April 22, 2015 at 1:15 pm

    wow that looks really good - I love gnocchi bakes and the moxarella looks so good . good luck with the freezer clean out - hope it produces lots of great meals like this one

    • Coconut and Berries says

      April 27, 2015 at 1:51 pm

      Thanks Johanna. The moxarella is definitely worth trying if you haven’t already.

  8. Elsa | the Whinery says

    April 23, 2015 at 1:11 am

    This looks comforting and sounds delicious! I totally want some right now!:)

    • Coconut and Berries says

      April 27, 2015 at 1:52 pm

      It really really is!

  9. Jojo says

    April 23, 2015 at 8:22 am

    This looks like perfect comfort food and it’s totally spring appropriate imo!

    • Coconut and Berries says

      April 27, 2015 at 1:52 pm

      It’s not as if the ingredients are unseasonal anyway! It’s definitely comfort food :)

  10. The Vegan 8 says

    April 27, 2015 at 5:15 am

    What a beautiful, creative dish Emma! I’ve never seen gnocchi in a baked casserole-type of dish, looks so delicious and comforting! Love all that tomato goodness!

    • Coconut and Berries says

      April 27, 2015 at 2:00 pm

      It was so delicious and comforting. It was ready in less than 30 minutes too which was a nice bonus!

  11. Joey says

    April 30, 2015 at 9:58 pm

    I love gnocchi, there’s always some in the freezer here too! I’m totally blown away with the look of moxarella - I’ve never seen anything that melted so well. It looks gorgeous for sure. I’m going to have to get my hands on some tapioca starch!

    • Coconut and Berries says

      May 1, 2015 at 10:48 am

      You must try the gnocchi! It’s a total game changer.
      And it’s funny, I never used to like gnocchi - It was too filling for me when I was little! I guess I’ve developed a better appetite over time 😉

  12. Laura Black says

    May 1, 2015 at 2:34 am

    This looks awesome! I’ve always loved gnocchi and am on the lookout for new ways to use it. I’m excited to try the moxarella recipe and see what my Italian husband thinks of it! :)

    • Coconut and Berries says

      May 1, 2015 at 10:49 am

      Thanks Laura. I need to put Moxarella Pizza on my menu soon!

  13. Katelyn says

    November 25, 2015 at 1:16 am

    Hey! I’m super excited to make this recipe, but where does the 1/2 c of water come in? I read the recipe like five times just to make sure I wasn’t missing anything!

    Thank you!

    • Coconut and Berries says

      December 30, 2015 at 10:41 pm

      Hi Katelyn, so sorry for taking all this time to come back to you. Thanks for pointing out the omission. The water is for thinning out the tomato sauce if too thick. I will edit the recipe now!

Trackbacks

  1. Good good links #87 | Let's get living says:
    April 26, 2015 at 1:19 am

    […] Vegan Gnocchi Bake with Spinach, Tomatoes and Moxarella via Coconut and Berries […]

  2. 21 Vegan Pasta Recipes – That's Amore! – Vegan Food Lover says:
    August 25, 2015 at 1:50 pm

    […] #17. Vegan Gnocchi Bake with Spinach & “Moxarella” […]

I’m Emma, a passionate vegan foodie sharing my kitchen adventures and healthy plant-based creations. Hope you stick around!

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