Soupy Tomato Basil Gnocchi Bake (members only)
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This Soupy Tomato Basil Gnocchi Bake is the perfect soup, that isn’t a soup. Gnocchi is baked in a tomato broth and topped with vegan cheese!
When I was coming up with a title for this recipe, I struggled. It is a seriously delicious gnocchi bake. But it also has a soup vibe. But it’s also not a full blown soup. And that’s why I landed on Soupy Tomato Basil Gnocchi Bake! I think it embodies everything this recipe has – a delicious tomato broth, tender gnocchi, and a cheesy topping. It is the perfect way to use up delicious summer tomatoes!
here’s what you need
ingredients
- oilÂ
- Beyond Meat Italian Sausage
- yellow onion
- garlic
- tomato paste
- dried oregano, dried basil, pepper
- cherry tomatoes
- broth
- gnocchi
- spinach
- dairy-free Boursin
- fresh basil
equipment
I like to use my braiser for this one, but any oven-safe pot will work.
steps
step 1: prep the base
Heat the oil in your pot or braiser. Add the sausage and crumble with a wooden spoon. Cook until browned.
Add the onion, garlic, tomato paste, tomatoes and dry seasonings. Cook for 5 minutes, or until the tomatoes burst, stirring frequently.
step 2: finish & bake
Pour in the broth and bring to a boil. Add the uncooked gnocchi & spinach and toss until the spinach is wilted.
Remove from the heat and gently press the gnocchi down so it is submerged in the broth. Spoon the boursin on top of the gnocchi and place in the oven until the cheese is melted.
step 3: serve
Pull it out of the oven, top with fresh basil and dig in.
I think this is best served in a bowl – that way you can spoon all of that delicious tomato broth into each serving.
This recipe is cozy, but has great summer vibes. It is super delish! You’re going to love it!
tips & tricks
If you want this to be less of a soupy dish, you can cook the gnocchi ahead of time and only add 1/2 cup of broth. You can also just pop this under the broiler until the cheese is melted (rather than bake it for 20 minutes).
Can’t find dairy-free Boursin? You can sub shredded vegan cheese.
need more recipe inspo? check these out:
Soupy Tomato Basil Gnocchi Bake
Ingredients
- 2 tablespoons oil I used avocado oil
- 8 ounces Beyond Meat Italian Sausage crumbled, or sub your favorite vegan sausage
- 1/2 yellow onion diced
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon pepper
- 12 ounces cherry tomatoes
- 1.5 cups broth I used vegan chicken broth
- 1 pound gnocchi uncooked
- 2 handfuls spinach
- 7 ounces dairy-free Boursin
- fresh basil for serving
Equipment
- 2.25 quart braiser or oven-safe dutch oven
Instructions
- Preheat the oven to 425 degrees.
- Heat the oil in an oven-safe braiser or dutch oven over medium heat. Add the sausage and crumble with a wooden spoon. Cook until browned (approx. 3-5 minutes). Add the onion, garlic, tomato paste, tomatoes and dry seasonings. Cook for 5 minutes, or until the tomatoes burst, stirring frequently.
- Pour in the broth and bring to a boil. Add the uncooked gnocchi & spinach and toss until the spinach is wilted. Taste and add salt if needed.
- Remove from the heat and gently press the gnocchi down so it is submerged in the broth. Spoon the boursin on top of the gnocchi and place in the oven for 15-20 minutes, or until the cheese is melted.
- Remove from the oven and top with basil. Spoon into bowls, scooping up that broth as well, and enjoy.
Notes
- If you want this to be less of a soupy dish, you can cook the gnocchi ahead of time and only add 1/2 cup of broth. You can also just pop this under the broiler until the cheese is melted (rather than bake it for 20 minutes).
- Can’t find dairy-free Boursin? You can sub shredded vegan cheese.
