{"id":3650,"date":"2026-06-18T05:52:07","date_gmt":"2026-06-18T03:52:07","guid":{"rendered":"https:\/\/www.veggiejam.com\/english\/?p=3650"},"modified":"2026-06-18T05:52:09","modified_gmt":"2026-06-18T03:52:09","slug":"vegan-gnocchi-bake-with-beans-and-tahini-sauce","status":"publish","type":"post","link":"https:\/\/www.veggiejam.com\/english\/vegan-gnocchi-bake-with-beans-and-tahini-sauce\/","title":{"rendered":"Vegan Gnocchi Bake with Beans and Tahini Sauce"},"content":{"rendered":"\n
This easy vegan gnocchi bake<\/strong> 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.<\/p>\n\n\n\n There are those days when I just don't feel like standing in the kitchen for long \u2014 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. <\/p>\n\n\n\n No pre-frying, no big fuss.<\/strong> Basically a gnocchi skillet straight from the oven. <\/p>\n\n\n\n And what can I say: my husband and I were instantly sold \u2014 especially with the delicious tahini sauce. Since then this recipe has become one of our absolute \"what's for dinner tonight?\" go-tos.<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n See recipe card for quantities.<\/em><\/p>\n\n\n\n If you're using dried gnocchi<\/strong>: Either pre-cook them briefly (2\u20133 minutes) or add a bit more liquid (about \u2153-1\/2 cup \/ 80\u2013100 ml of water or broth) to the bake.<\/p>\n\n\n\n Get everything ready before you start<\/strong>, 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!<\/p>\n\n\n\n Start by preheating the oven to 185 \u00b0C (365 \u00b0F), chopping the vegetables and draining the canned beans.<\/p>\n\n\n\n Store leftovers in an airtight container in the fridge and enjoy the gnocchi vegetable bake within 3\u20134 days.<\/strong> Keep the tahini sauce in a separate container.<\/p>\n\n\n\n No \u2014 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\u20133 minutes).<\/p> <\/div> About 3\u20134 days in the fridge. Store the tahini dressing separately.<\/p> <\/div> Yes, as long as you use gluten-free gnocchi.<\/p> <\/div> Absolutely!<\/p> <\/div> <\/div>\n\n\n\n If you're in the mood for more vegan oven dishes, you'll definitely enjoy these:<\/p>\n\n\n 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<\/a> (#veggiejam<\/strong>) with your recreation.<\/p>\n\n\n
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Step-By-Step Instructions<\/h2>\n\n\n\n
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