Cheesy Tomato Gnocchi Bake (gluten free & vegan)
My gluten free and vegan cheesy tomato gnocchi bake is quick to make and is the perfect comfort food, especially served with gluten free garlic bread. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!
Frequently Asked Questions
Which gluten free gnocchi do you use for this recipe?
Any gluten free gnocchi would work, however I like to use the Asda Own Brand Gnocchi which is naturally gluten free, and much more affordable than gnocchi from the Free From aisle.
Which vegan cheese do you use?
Any vegan cheese would work however my favourite is the Cathedral City Vegan Cheddar to stir into the bake. I also like to cut up a few Vegan Babybels which melt really well on top of the bake.
Which Free From pesto do you use on top of the bake?
This part is optional, but it does taste really nice dolloped on top of the gnocchi bake. Any Free From green pesto would work however the most affordable and my favourite is the Asda Free From Green Pesto.
Can I store this in the fridge and reheat?
Yes – store in an airtight container for up to 3 days and reheat prior to eating.
Cheesy tomato gnocchi bake
Ingredients
- 500 g gluten free gnocchi
- 1 tablespoon olive oil
- 1 onion (diced)
- 3 cloves of garlic (crushed)
- 1 red pepper (diced)
- 200 g cherry tomatoes
- 1 tin chopped tomatoes
- 1 vegetable stock cube (dissolved in 100ml boiling water)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon chilli flakes
- Salt and black pepper
- 1 teaspoon red wine vinegar
- Handful grated vegan cheese
- 4 vegan babybels
- Optional: a few dollops of vegan pesto
Instructions
- Pre heat your oven to 180C and place the gnocchi into a large bowl. Pour boiling water over the gnocchi and leave to sit for 2 minutes to soften and then drain. Transfer to a large baking dish and set aside.
- To a large saucepan on a medium to high heat add olive oil followed by your onion and garlic. Fry for a few minutes and then add your red pepper and cherry tomatoes and fry for another few minutes until they start to soften.
- Add the tin of chopped tomatoes, the vegetable stock, oregano, basil, chill flakes, salt, black pepper and red wine vinegar. Mix well and leave to simmer for about 15 minutes on a low to medium heat.
- Pour the tomato sauce over the gnocchi and mix well. Mix in the grated cheese and top with the vegan babybel, dollops of pesto and more black pepper.
- Bake in the oven for around 40 minutes, until the top goes nice and crispy and the cheese is melted. Remove from the oven and serve warm.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice