Ingredients
Dry
- 16 oz Shelf-stable vegan gnocchi (Check package to ensure no egg or dairy)
- 1 tsp Salt (Plus extra for boiling water)
- 0.5 tsp Black pepper
- 1 tsp Dried oregano
- 0.25 tsp Red pepper flakes (Optional, for heat)
Other
- 0.5 unit Yellow onion (Finely diced)
- 3 cloves Garlic (Minced)
- 0.25 cup Fresh basil (Torn, for garnish)
Wet
- 2 Tbsp Extra virgin olive oil
- 28 oz Crushed tomatoes (Canned)
Method
- 1. Bring a large pot of generously salted water to a rolling boil.
- 2. While waiting for the water to boil, heat the olive oil in a large skillet over medium heat. Add the diced yellow onion and sauté until translucent, about 5 minutes.
- 3. Add the minced garlic, dried oregano, and red pepper flakes to the skillet. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
- 4. Pour the crushed tomatoes into the skillet. Season with salt and black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low and let it cook for 10 minutes.
- 5. Add the packaged shelf-stable gnocchi to the boiling water. Cook according to package instructions, typically 2 to 3 minutes, or until the gnocchi float to the surface of the water.
- 6. Use a slotted spoon to transfer the floating gnocchi directly from the boiling water into the simmering tomato sauce. Toss gently to coat the gnocchi evenly.
- 7. Remove from heat, garnish with freshly torn basil leaves, and serve immediately.
Chef's notes
Always double-check the ingredient list on your shelf-stable gnocchi, as some brands use egg or milk derivatives. Traditional potato gnocchi is often naturally vegan.