Gnocchi with Vegetable Sauce

This is a delicious tomato based sauce that is studded with zucchini and mushrooms. I found that it is better in this type of recipe, where the tomatoes are prevalent, to use good quality canned tomatoes. If you have some tomatoes that are on the way out, you can quickly blanch, peel, seed and chop, and add them in. I also like to nearly caramelize the onions because it adds a lot of sweetness and complexity to the sauce.

In this recipe, like many others, vegetables can be switched out for others to fit what you have on hand or want to use up.

Also, on a vegan note, the whole wheat gnocchi (with sweet potato!) from Trader Joe's are vegan, and the white potato ones typically contain egg.


45 minutes cook time

1 T olive oil
2 small or 1 large onion, small dice
1 t salt + more for seasoning later
1 zucchini, split in half lengthwise, and cut into 1/2 in pieces
1/2 lb mushrooms, thinly sliced
1 t freshly ground pepper
1.5 T balsamic vinegar or 3/4 cup red wine (I prefer wine, but I don't always have it on hand)
1 T minced garlic
28 oz can diced tomatoes
2T low sodium vegetable bouillon
1 t sugar
1 t dried basil or 1/4 cup fresh basil, chopped
1/4 t dried oregano or 1 T of fresh oregano, chopped
1 package gnocchi, cooked


Start with a heavy bottomed pan over medium heat. Add the tablespoon of olive oil, and the teaspoon of salt, and saute the onions for 15-20 minutes, until well colored.

Add the zucchini, mushrooms, garlic, and pepper. Cook and stir until colored, but not completely done.

After about 5 minutes, add the remaining ingredients, except the gnocchi. Cover and cook for about a half hour. Adjust later for salt.

When the sauce is done, add the gnocchi and stir.

It will be a bit at a stew consistency which I like for gnocchi. (You could cook uncovered if you want to serve on top of another type of pasta, or want a thicker sauce.) I serve this in a shallow bowl with plenty of bread for the excess sauce.

Enjoy!