10 August 2016

Tomato Gnocchi Bake with Cheesy Oat Crumble (vegan)

Vegan Tomato Gnocchi Bake with Cheesy Oat Crumble. An easy veggie family bake made with a fresh tomato sauce, gnocchi and a cheesy crumble topping. Serve with baby potatoes and vegetables. www.tinnedtomatoes.com

I hold my hands up. I've not successfully made homemade gnocchi yet. I admit I only tried a couple of times years ago and when It didn't taste as good as I thought it should I immediately gave up. 

This isn't a story about how I've spent the last few weeks perfecting the skill of gnocchi making. I'm sorry if that was what you were hoping for. I may try again sometime. I do think fresh gnocchi is far superior when served straight up with a sauce, but shop bought gnocchi is perfect if you want to fry it until it turns into crisp little potato parcels to serve with a meal or when you want to throw together a quick but substantial bake.

I've made gnocchi bakes before. One of my favourites is a tomato and aubergine (eggplant) gnocchi bake which is topped with oozing mozzarella (equally good with melty vegan mozzarella). It's utterly delicious. I also make a simple tomato and basil gnocchi bake which I can also highly recommend.




Vegan Tomato Gnocchi Bake with Cheesy Oat Crumble. An easy veggie family bake made with a fresh tomato sauce, gnocchi and a cheesy crumble topping. Serve with baby potatoes and vegetables. www.tinnedtomatoes.com


This is the first time I've made an oaty crumble topping for a gnocchi bake and it worked rather well. The gnocchi was fried until crisp, coated in a rich tomato sauce, topped with cheesy crumble topping then baked until golden and crisp. I served it with tenderstem broccoli and baby potatoes. Everyone really enjoyed it.

This dish can be made with dairy or vegan cheese. I like Violife dairy free cheddar which is made with coconut milk and melts wonderfully as well as having a good flavour, but if you're vegetarian make it with a good strong cheddar and butter instead of dairy free spread. There's not a lot of difference in the flavour either way. The cheddar just has a more mature flavour. Your choice.


I created this recipe for Hamlyns of Scotland (who produce porridge oats) for a leaflet they created for the Royal Highland Show. There were also recipes from Foodie Quine, A Mummy Too and Scottish Mum.


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Vegan Tomato Gnocchi Bake with Cheesy Oat Crumble. An easy veggie family bake made with a fresh tomato sauce, gnocchi and a cheesy crumble topping. Serve with baby potatoes and vegetables. www.tinnedtomatoes.com
Tomato Gnocchi Bake with Cheesy Oat Crumble (vegan)

A simple gnocchi bake with a rich tomato sauce and a cheesy oat topping. A great family dish that can be made for a vegetarian or vegan diet. I like to serve it with tenderstem broccoli and new potatoes.
Ingredients

  • 1 tbsp olive oil (plus extra to saute the gnocchi)
  • 1 large onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 x 400g tins chopped tomatoes
  • 4 tbsp red wine
  • 4 tbsp tomato puree
  • 1 tbsp sugar
  • a handful of fresh basil, chopped
  • a good grinding of salt and pepper
  • 2 x 400g packs fresh gnocchi
  • 200g plain flour
  • 200g dairy free spread (or butter)
  • 100g Hamlyns Scottish Porridge Oats
  • 100g dairy free cheddar (or a strong cheddar), grated
Instructions
1. Saute the onion and garlic in olive oil until soft and translucent.2. Add the chopped tomatoes, tomato puree, sugar and wine. Simmer gently for 15- 20 minutes until reduced. Once the sauce is ready stir in the basil and season to taste.3. While the sauce is cooking, saute the gnocchi in a little olive oil until crisp and golden.4. Heat the oven to 200c/180c fan/400f/gas mark 6.5. Next you need to make the crumble. Add the flour, oats, dairy free spread (or butter), salt and pepper to a bowl and rub them together with your fingertips until they form into a crumble. Mix in the grated cheese.6. Mix the gnocchi into the tomato sauce, the pour it into one large or 4 small ovenproof dishes, top with the crumble mixture and bake for 15 minutes until crisp and golden.7. Serve with steamed potatoes and vegetables.8. Enjoy!
Details
Total time:
Yield: Serves 4









If you like this bake, try my Tomato, Mushroom & Aubergine Gnocchi Bake.



Disclosure: This recipe was commissioned for a recipe leaflet by Hamlyns of Scotland.

23 comments:

  1. We loving making gnocchi bakes, as it's such a good way to pack in some extra veggies, but I have never thought to put an oat crumb on top. Great idea!

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    1. Definitely & the crumble topping works well.

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  2. I love a savoury crumble and haven't made one for ages - thanks for the reminder! Great idea to do a gnocchi bake, too. I always just serve them with sauce - how boring!!

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    1. No they are goid with sauce too1, but do give this a go.

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  3. Ooo that looks delicious! I've only used oats as a topping on desserts and crumbles, but I like the sound of a cheesy oat topping! Gnocchi dishes are just so comforting :)

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    1. Yes I mostly use it for that or porridge but it's good as a savoury topping.

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  4. This looks absolutely delicious! That's very interesting that you added oats, will have to try that!

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  5. This looks delicious Jacs, I don't use gnocchi enough and really should, the topping looks really good and a great contrast in texture to the base. Well done on the lovely looking leaflet:-)

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  6. I make pasta bakes regularly but must try gnocchi bakes next!

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    1. It's a good one to add to your repertoire, something a bit different.

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  7. I love cooking with ready made gnocchi but recently made my own and must post about it because I really enjoyed it but need to try again - it has been too long between attempts on gnocchi. This looks really love and I am off to check out the aubergine one as I need to use my auberfine in my cooking

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    1. Oh yes the aubergine on is good and well done on making your own.

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  8. Now that's an inspired idea... I love gnocchi but had never thought to make it into a bake! Makes perfect sense though. I have actually made my own gnocchi years ago when I was a better food blogger ;) Was not so hard, but the challenge was to get them not to break up when you were boiling them. Should try again!

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    1. Haha I know what you mean. I used to post 3 recipes a week, but life tends to get in the way especially when you work too.

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  9. This looks really delicious - I am a fan of gnocchi and admit to using the store bought ones too!

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  10. Now THIS is a dish to warm the cockles of the heart!

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  11. I have used this recipe before for the gnocchi tomoato bake and LOVE IT. Never thought to add a oaty crumble topping, definitely going to give that a try next time I make it! L x


    http://www.one-more-slice.com/

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  12. This was in the vegan food magazine recently. It is amazing!!
    One of the best meals I have made in a long time!
    I made a cashew cheese sauce to put on top and it was delicious!

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    1. I am so glad you enjoyed it and cashew cheese sauce on top sounds amazing. Which magazine did you spot it in?

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I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x