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Vegan Baked Gnocchi with Veggies
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Vegan Baked Gnocchi with Veggies

25 minServes 4Nutri-Score B€€
from @thebananadiaries6 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • shelf-stable gnocchi (uncooked, straight from the package)Grains500 g
  • cherry tomatoes (halved)Produce250 g
  • zucchini (diced)Produce1 piece
  • red bell pepper (diced)Produce1 piece
  • red onion (sliced)Produce1 piece
  • garlic (minced)Produce3 pieces
  • chickpeas (canned, drained and rinsed)Pantry240 g
  • coconut milk (canned, full fat)Pantry200 ml
  • tomato pastePantry30 g
  • olive oilPantry30 ml
  • nutritional yeastPantry15 g
  • Italian seasoningSpices5 g
  • smoked paprikaSpices3 g
  • saltSpices4 g
  • black pepper (freshly ground)Spices1 g
  • baby spinach (fresh)Produce100 g

per serving

Nutrition

440kcal

Carbs
61 g
Proteins
14 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Baking dish
  • Mixing bowl
  • Oven

step by step

Method

  1. Preheat the oven

    • Preheat the oven to 200 °C.
    Step 1

  2. Combine everything in the dish

    • Put the gnocchi, cherry tomatoes, zucchini, bell pepper, red onion, garlic and chickpeas into a baking dish.
    • Add the tomato paste, olive oil, coconut milk, nutritional yeast, Italian seasoning, smoked paprika, salt and pepper.
    • Toss everything together until the gnocchi and vegetables are evenly coated.
    Step 2

  3. Bake

    • Bake until the gnocchi are tender and the sauce is bubbling.
    Step 3

  4. Wilt the spinach and serve

    • Stir the baby spinach through the hot bake so it wilts.
    • Serve straight away.
    Step 4
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