Soupy Tomato Basil Gnocchi Bake

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!

Course Main Course

Cuisine Italian

Keyword burst tomatoes, gnocchi, one pot, summer

Prep Time 5

Cook Time 45

Total Time 50

Servings

Calories 403

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

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.

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.

Calories: 403kcal | Carbohydrates: 46g | Protein: 12g | Fat: 20g