Gnocchi with Zucchini and Cherry Tomatoes in a creamy ”Cheese” Sauce


Gnocchi with Zucchini & Cherry Tomatoes in a creamy "Cheese" Sauce

Serves 4


  • 2 packages gnocchi about 900g total
  • 1 zucchini thinly sliced or peeled (you can also use spinach or kale etc.)
  • 3 cloves of garlic minced
  • 2-3 tbsp. flour
  • 2 cups non dairy milk
  • 2 cups vegetable broth
  • 1 tsp. dried basil
  • 2 tbsp. nutritional yeast
  • 250 g cherry tomatoes halved
  • salt and pepper to taste
  • Oil / vegan butter / margarine
  • Optional: 1 tbsp. fresh rosemary chopped


  1. Heat 2 tbsp. vegan butter or oil in a big pan or pot over medium heat. Add zucchini and garlic (and optional rosemary) and cook for about 5 minutes
  2. Add 1 more tbsp. oil or vegan butter to the pan / pot, then add flour over the zucchini slices so they're lightly covered. Stir well
  3. Add 2 cups cold non-dairy milk, 2 cups cold vegetable broth, dried basil and nutritional yeast and stir well. Bring to the boil, then reduce heat to low
  4. Add gnocchi and cook until the sauce is creamy and the gnocchi are done. Stir constantly to keep the sauce from burning
  5. Meanwhile heat 1 tbsp. olive oil or vegan butter in a small pan over medium heat. Add cherry tomatoes and cook for about 5-6 minutes
  6. Add cherry tomatoes to the gnocchi and season with salt and pepper to taste
  7. ENJOY!



2 thoughts on “Gnocchi with Zucchini and Cherry Tomatoes in a creamy ”Cheese” Sauce

  1. This is the first recipe I have made from this website. I was drawn in from the Instagram page. Everything looked so delicious. First off, I LOVED how easy and quick this recipe was. It took almost no time to make. Second off, this recipe was WAY better than I expected. Of course, I was hopeful, but I thought it might be lacking flavor. To my surprise, this had such a simple combination of flavors that meld so well in your mouth. This reminded me a lot of a creamy chicken noodle soup, thanks to the vegetable broth. It was perfectly saucy and every bite with a cherry tomato added an extra oomph. I loved how this was not trying to be cheesy. It was a flavor I didn’t realize I had been missing since I went vegan. The ONLY critique I have is within the instructions. If there were some additional time estimates/words for each step, that would be helpful. For instance, at the end of step number three, I wasn’t sure if I was supposed to immediately add gnocchi once I had a boil and turned it to low. I figured it out, thankfully, and am already suggesting this recipe to friends. Thanks!

    1. Dear Sidney,
      thank you so, SO much for your kind words! I am more than happy that you like the flavor of this dish! It really means the world to me! 🙂 I totally understand your critique. Most of the times I’m writing down the recipe immediately after I’m finished cooking so in that moment everything makes sense to me but obviously this doesn’t have to apply to someone who has never cooked it before. So again thank you so much for this comment. I’m going to write my next recipe with your words in mind. Wish you a lovely evening!

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