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cream cheese vegan gnocchi

Baked Cream Cheese & Tomato Gnocchi

Vegan baked cream cheese and roasted tomato gnocchi pot. Just a few key ingredients to make this delicious plant based recipe, and only two pots needed to bring this together. It's a similar concept to the viral baked feta pasta, this time with a vegan cream cheese and gnocchi.
Prep Time 5 mins
Cook Time 39 mins
Servings 2 people

Ingredients
  

  • 250 g gnocchi
  • 5 cloves garlic
  • 100 g vegan cream cheese I use nush
  • 1 red onion optional
  • 200 g tomatoes baby or cherry
  • 1 tbsp olive oil
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • Large pinch salt & pepper
  • Garnish with fresh oregano

Instructions
 

  • Preheat the oven to 200°C fan
  • Add the tomatoes, quartered red onion, peeled garlic cloves and olive oil to a roasting dish
  • Add the dried herbs, create a space in the middle and add the cream cheese to the middle, pop in the oven and bake for 25 minutes
  • In a pot of boiling water, add a generous pinch of salt with the gnocchi and simmer for a few minutes, drain but leave a ladle full of the water in the pot
  • When the tomatoes have baked, mash the garlic and tomatoes into the cream cheese and mix until creamy then add in the cooked gnocchi and water
  • Mix together then add back to the oven for 5 minutes, garnish with fresh oregano or basil and enjoy