Roasted Veggie Gnocchi with Creamy Tomato Sauce and Garlic Panko

If you love gnocchi, this dish is for you. Pillowy potato dumplings are paired with roasted bell pepper and zucchini, then tossed in a luscious creamy tomato sauce. The finishing touch is a golden, garlicky panko breadcrumb topping that adds a satisfying crunch.

This recipe comes together quickly, making it perfect for a weeknight dinner that feels special. The combination of tender vegetables, rich sauce and crispy topping will have you coming back for more.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

14 ounce Diced TomatoesView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit GnocchiView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Bring a large pot of salted water to a boil.
2. Dice the bell pepper and zucchini into 1/2-inch pieces. Peel and dice the onion.
3. Toss the bell pepper and zucchini with 1 tsp cooking oil, salt and pepper. Spread on a baking sheet and roast for 15-20 minutes until tender and lightly charred.
4. Meanwhile, cook the gnocchi according to package directions. Drain and set aside.
5. In a large skillet, heat olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
6. Stir in the tomato paste, Italian seasoning and garlic powder. Cook for 1 minute until fragrant.
7. Add the diced tomatoes, cream sauce base, veggie stock concentrate, cream cheese and sugar. Stir until cream cheese is melted and sauce is smooth. Simmer for 5 minutes.
8. While sauce simmers, melt butter in a small skillet over medium heat. Add panko breadcrumbs and toast, stirring frequently, until golden brown. Remove from heat and stir in half the chopped parsley.
9. Add the cooked gnocchi and roasted vegetables to the sauce. Toss to coat evenly. Season with salt and pepper to taste.
10. Serve the gnocchi in bowls, topped with the garlic panko and remaining parsley.

Recipe Tips

FAQ

Can I use frozen gnocchi?

Yes, frozen gnocchi works well. Cook according to package directions, usually a few minutes longer than shelf-stable gnocchi.

How do I make this dish vegan?

Use vegan cream cheese, a plant-based cream sauce and substitute the butter with vegan butter or olive oil for the panko.

Can I prepare this ahead of time?

You can roast the vegetables and make the sauce up to 2 days in advance. Reheat and toss with freshly cooked gnocchi before serving.