Does this happen to you too? As soon as I’m not in my own kitchen, cooking suddenly feels way too complicated. When friends of ours go on vacation, we sometimes stay in their apartment and look after their cat. And then we have a lot of one-pot gnocchi. Because nothing against their kitchen, but I like to fall back on simple recipes that don’t need a ton of spices or kitchen equipment.
We made this quick one-pot gnocchi with veggies over and over this summer, in all kinds of variations, after discovering how surprisingly delicious this simple combo is: gnocchi, carrots and Tofu Rosso fried in a pan, along with white cabbage, Pesto Rosso, salt and pepper, ready in 10 minutes. Just one pan, barely any cleanup, and endless variations that all turned out tasty. Also great whenever you need a quick vegan meal for a crowd.
What you need for the quick one-pot gnocchi
Gnocchi: Vegan gnocchi is available in most supermarket fridge sections these days, including tasty variants with wild garlic, beetroot, or sweet potato. If you can’t find any in the regular fridge section, check the gluten-free options, gluten-free gnocchi is often vegan too. Usually you can pan-fry them, but some products might have to be cooked in boiling water for a few minutes before frying. If you’d rather make your own gnocchi, you’ll find a recipe for pumpkin gnocchi with spelt flour here on the blog. Vegan ravioli, tortellini, or even plain pasta in a pinch also work great in this gnocchi one-pot with veggies.
Tofu or meat substitute: We like Tofu Rosso best, but any tofu with a strong flavor of its own works well, smoked tofu or pizza flavoured tofu. Plain white tofu is probably a bit too neutral here. Tempeh, plant-based steaks, or vegan ground “meat” also work beautifully in this pan.
Pesto: I prefer Pesto Rosso, but classic green pesto or olive pesto works just as well. Not every pesto is vegan, many contain parmesan. Better to check the label one time too many.
Veggies: White cabbage is my favorite for this dish. Briefly sautéed, it develops a sweet, caramelized flavor while staying crunchy. Savoy cabbage, pointed cabbage, or red cabbage swap in easily. Along with the carrots, fennel also works well in this pan, as do fresh or dried tomatoes. You can of course mix in a wild variety of colorful veggies, I personally prefer to keep it a bit more minimal.
To serve: Serve the one-pot gnocchi on a bed of spinach, arugula, with a drizzle of balsamic glaze if you like, it pairs nicely with the pesto. Or with fresh basil and vegan parmesan (or just nutritional yeast):
Quick Vegan One-Pot Gnocchi with Veggies
Recommended Equipment
Ingredients
- 2 tablespoons olive oil
- 500 g vegan gnocchi see blogpost
- 1 carrot
- 200 g tofu rosso or other meat replacement
- 2 handfuls of white cabbage, cut in thin strips or other veggies, see blogpost
- 2 tablespoons pesto rosso
- salt and pepper
- basil and balsamic glaze optional
Instructions
- Heat a large pan over medium-high heat, add the olive oil, then the gnocchi.
- Cut the tofu into cubes and slice the carrot, and add them to the pan as well. Cook for 5 minutes, stirring occasionally.
- Add the white cabbage to the pan and stir, cooking for another 2 minutes.
- Finally, add the pesto and a pinch of salt and pepper, stir once more, and serve immediately.
- Add a drizzle of balsamic glaze if you like.
Nutrition
FAQ
Is gnocchi vegan?
Classic gnocchi from the fridge section often contains egg or dairy. There are plenty of fully plant-based versions available now, though — just check the ingredient list; “vegan” is often printed on the package too.
Can I make this one-pot gnocchi gluten-free?
Yes, it works just as well with gluten-free gnocchi (there are corn-based versions, for example). Just make sure your pesto and meat substitute are gluten-free too, if that matters to you.
Can I make this one-pot gnocchi ahead or reheat it?
It tastes best fresh, but it also reheats well the next day in a pan or microwave. For meal prep, just add a splash of water or plant milk when reheating so the gnocchi doesn’t dry out.
Can I freeze this one-pot gnocchi ?
Generally yes, though the texture of the cabbage and gnocchi changes a bit after thawing, fresh, or as leftovers for a day or two in the fridge, it tastes better than from the freezer.
What other vegetables work in this one-pot gnocchi ?
Besides white cabbage, savoy cabbage, pointed cabbage, red cabbage, carrots, and fresh or dried tomatoes all work well — really whatever you have on hand.
How do I make this one-pot gnocchi for more people?
Everything scales up easily, best done across several large pans so everything gets even caramelization instead of steaming.
- Pasta salad from the pan — another quick one-pan idea with noodles
- Vegan Lemon Chicken with Spaghetti — for when you want a fresh, lemony alternative
- Pumpkin Gnocchi with Crispy Sage — here’s the recipe for homemade gnocchi
