This easy vegan gnocchi bake is the perfect weeknight dinner: quick to prepare, packed with veggies and really satisfying. The combination of soft gnocchi, tangy tomato sauce, white beans and creamy tahini sauce makes this recipe a true comfort meal.
There are those days when I just don't feel like standing in the kitchen for long — but still want something warm, filling and wholesome to eat. This gnocchi and bean bake with vegetables was created for exactly those days. Everything just gets thrown into one dish (in the best way), mixed together, and into the oven it goes.
No pre-frying, no big fuss. Basically a gnocchi skillet straight from the oven.
And what can I say: my husband and I were instantly sold — especially with the delicious tahini sauce. Since then this recipe has become one of our absolute "what's for dinner tonight?" go-tos.
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Why You'll Love This Recipe
- Quick & easy: Everything goes straight into the baking dish — no pre-frying needed.
- Filling & balanced: Thanks to gnocchi and white beans, you get a great mix of carbohydrates and plant-based protein. Plus plenty of vitamin-rich veggies and a tahini sauce that delivers healthy fats and calcium.
- Meal-prep friendly: This tomato-gnocchi bake with white beans is easy to prepare ahead and reheat.
Ingredient Notes
- Gnocchi: Or gnocchetti. Use the fresh ones from the refrigerated section — they're softer and cook faster in the oven than shelf-stable dried gnocchi. Homemade gnocchi work too.
- White beans: Add plant-based protein and make the dish extra filling.
- Onion: Use white or red onion.
- Zucchini & bell pepper: Bring freshness, colour and bite. Feel free to swap in other veg such as eggplant, broccoli or green beans — just cut everything into similarly sized (small) pieces.
- Tomatoes: Fresh or from a can.
- Tomato paste: For extra umami.
- Spices: Sweet paprika, oregano, rosemary, basil and garlic give it a Mediterranean flair. For a light smoky note, use smoked paprika.
- Tahini: I recommend light tahini — it's a bit milder. Alternatively, cashew butter work great too.
- Lemon juice: For the tahini dressing. Adds a fresh kick.
See recipe card for quantities.
If you're using dried gnocchi: Either pre-cook them briefly (2–3 minutes) or add a bit more liquid (about ⅓-1/2 cup / 80–100 ml of water or broth) to the bake.
Step-By-Step Instructions
Get everything ready before you start, then this oven dish is pulled together in no time. The best part is that most of the time is actually just waiting time. While the gnocchi bake with bell pepper and zucchini is in the oven, you can get on with other things. Just don't forget the timer!
Start by preheating the oven to 185 °C (365 °F), chopping the vegetables and draining the canned beans.
- Step 1: Add the gnocchi and drained white beans to a large baking dish.
- Step 2: Add the chopped vegetables.
- Step 3: Finally, add the tomatoes, tomato paste and spices to the dish and mix everything well. Bake for 30–35 minutes, stirring once halfway through.
- Step 4: Meanwhile, whisk all the tahini sauce ingredients together until smooth and season with salt, pepper and lemon juice. Take the bake out of the oven, drizzle with tahini sauce and optionally top with fresh basil.
Store leftovers in an airtight container in the fridge and enjoy the gnocchi vegetable bake within 3–4 days. Keep the tahini sauce in a separate container.
Tips & Variations
- Other vegetables: Also works with broccoli, eggplant, spinach or squash. Just cut everything into similar bite-sized pieces.
- Other beans: Chickpeas or kidney beans work well instead of white beans.
- Extra crispy: Switch on the grill/broiler function for the last couple of minutes. Just keep a close eye on it so the gnocchi bake doesn't burn.
- Without tahini: Use cashew butter for the sauce instead. My basil cream or arugula pesto also make wonderful toppings.
- Cheesy version: Top the bake with vegan cheese sauce or my tofu mozzarella.
FAQ – Frequently Asked Questions
No — if you're using fresh refrigerated gnocchi, they'll cook in the oven. If you only have shelf-stable dried gnocchi on hand, it's best to pre-cook them briefly (2–3 minutes).
About 3–4 days in the fridge. Store the tahini dressing separately.
Yes, as long as you use gluten-free gnocchi.
Absolutely!
More Bakes & Casseroles
If you're in the mood for more vegan oven dishes, you'll definitely enjoy these:
I hope you'll give this quick vegetable gnocchi bake recipe a try. If you love this recipe, be sure to leave a comment, rate the recipe and tag me on instagram (#veggiejam) with your recreation.
PrintRecipe
Vegan Gnocchi Vegetable Bake with White Beans
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 3 servings 1x
Description
This easy vegan gnocchi bake is the perfect weeknight dinner: quick to prepare, packed with veggies and really satisfying. The combination of soft gnocchi, tangy tomato sauce, white beans and creamy tahini sauce makes this recipe a true comfort meal.
Ingredients
- 400 g (0.9 lb) gnocchi or gnocchetti, from the refrigerated section
- 1 small red onion
- 1 red bell pepper
- 1 zucchini
- 1 can (400 g / 14 oz.) chopped tomatoes (or fresh tomatoes)
- 2 tbsp tomato paste
- 1 can (400 g / 14 oz.) white beans, drained
- 1 ½ tsp paprika (sweet or smoked, or a mix)
- 1 ¼ tsp dried oregano
- ¼ tsp dried rosemary (or ½ tsp thyme)
- ½ tsp dried basil
- ¾ tsp salt
- Black pepper
Tahini Sauce
- ¼ cup (60 g) light tahini (or cashew butter)
- 2–3 tablespoon lemon juice
- 2–3 tablespoon water
- ¼ tsp salt
- ¼ tsp granulated garlic
- Black pepper
- Optional: fresh basil, for serving
Instructions
- Preheat the oven to 185 °C (365 °F) fan.
- Prep the vegetables: Finely dice the onion. Cut the bell pepper and zucchini into small chunks.
- Add to baking dish: Place the gnocchi, vegetables and remaining ingredients into a large baking dish. Mix well.
- Bake: Bake in the oven for 30–35 minutes, stirring once halfway through.
- Make the tahini sauce: Combine all the sauce ingredients in a small bowl and whisk into a creamy sauce. Season with salt, pepper and more lemon juice to taste.
- Serve: Drizzle the finished gnocchi bake with the tahini sauce and garnish with finely chopped basil leaves, if you like.
This post is also available in German (Deutsch).
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