Creamy Tomato Gnocchi

One pot creamy tomato gnocchi made with fresh cherry tomatoes, white beans, gnocchi, and cashew cream. Ready in 30 minutes for a quick weeknight dinner recipe the whole family will love.

I can’t stop making saucy one pot dishes like this creamy tomato gnocchi. As a working mom, I’m all about dinners that require fewer dishes and less active cooking time. What’s not to love right? Even better, this dish feels rich and indulgent but is still dairy free.

Want to know the secret? Cashew cream. Just soak your cashews then blend until creamy–it’s one of my favorite ways to make dishes like this one without the need for heavy cream. Combined with the burst tomatoes, the cashews cream creates the most delicious sauce for the gnocchi and white beans.

Saucy bean recipes like this one are my favorite type of recipe to cook which is why I love using my Cristel 3.5 quart sauté pan since the tall sides are perfect for this type of recipe. I’m excited to be partnering with them again and they’re offering a 30% discount on their cookware if you use my code DEBBIE30.

Why You’ll Love this One Pot Gnocchi Recipe

• Quick and Easy: gnocchi and canned white beans mean this recipe is ready in less than 30 minutes. Just serve with some toasted bread and a quick salad and dinner is ready! 
• Good for You: as a dietitian, beans are the one food I wish everyone ate more often! They’re a good source of protein and rich in a variety of nutrients most of us are missing out on like fiber, magnesium, potassium, iron and calcium.
• Make it Your Own: feel free to play around with this recipe by using a different bean or adding some spinach or wilted kale for more color and nutrients.

Ingredients You’ll Need

• Gnocchi: some recipes call for boiling the gnocchi separately, but I’ve found that the gnocchi cooks up just fine in the pot with the sauce. An added perk is that most gnocchi I’ve seen in the store is also vegan.
• Cherry Tomatoes: I love using cherry tomatoes in dishes like this. I just cook them up with the onion and garlic until tender then pop them open with the back of a spoon to help create the flavorful sauce.
• White Beans: I like the creaminess of white beans, but you could swap with another bean like chickpeas or butter beans.
• Cashew Cream: this is so simple to make and adds delicious creaminess to this dish. Just soak your plain cashews in boiling water for 5 minutes to soften then puree until smooth.

Variations and Substitutions

Swaps for the Cashew Cream: if you’re allergic to nuts or just want an alternative to the cashew cream, you could also use blended silken tofu or a thicker plant-based milk (like coconut milk or Ripple milk) in its place.

Swap the Protein: beans are my go-to for this recipe, but you could swap for tofu, plant-based chicken, or another protein that you like.

Swap the Gnocchi: I like gnocchi because it’s easier to make in one pot, but you could substitute with 1/2 lb of pasta. Cook separately and then add to the pot when you would normally add the gnocchi.

How to Make Vegan Creamy Tomato Gnocchi

Saute the Tomatoes and Onion: Add the olive oil and garlic to a saute pan over medium-high heat. Saute for 1-2 minutes. Then stir in the tomatoes. Cook for 5-7 minutes. Stir in the onion and continue to saute. Use the back of a wooden spoon to break open the tomatoes and cook until jammy, about 5-7 minutes.

Add Liquids: Add the white wine, italian seasoning, cashew cream, and vegetable broth. Bring to a simmer.

Add the Gnocchi: Stir in the gnocchi and simmer for another 5 minutes. Add the white beans and cook for another 2-3 minutes to warm them through. Taste and season with salt and pepper. To finish, garnish with fresh basil, shredded parmesan.

Meal Prep and Storage

Meal Prep: this dish comes together pretty quickly already, but you could meal prep the cashew cream in advance and store it in the fridge until you’re ready to make this gnocchi recipe.

Storage: store any leftovers in an airtight container in the fridge for up to 3-4 days. You can also freeze this but on reheating, the gnocchi will be a bit soft/mushy (but honestly, I don’t mind it!).