This Marry Me Baked Gnocchi is everything you want in a weeknight dinner! It’s rich, cozy, and ridiculously easy to make. Plus, it all comes together in under an hour with simple ingredients and minimal prep work. Just toss, bake, and get ready for that proposal!
If you’ve been loving my other Marry Me recipes, like my Marry Me Pasta, this baked gnocchi version is going to be your new favorite. It has the same creamy Tuscan-inspired sauce, just with pillowy gnocchi instead of pasta.
Why I Love This Recipe
I have a secret obsession with Marry Me recipes, and this Marry Me Baked Gnocchi is my new go-to for when I want something comforting but low-effort. Everything cooks in one pot, then goes straight into the oven!
The cashew cream makes the sauce ultra-lush and velvety, and the gnocchi turns perfectly tender and pillowy. It’s loaded with garlic, Italian herbs, cherry tomatoes, and sun-dried tomatoes for that rich, Tuscan-style flavor.
Plus, it’s vegan, easy to make gluten-free, and budget-friendly. Whether you’re feeding a hungry family or just want leftovers for the week, this one checks every box!
Ingredient Notes
Here’s a breakdown of everything you’ll need to make this Marry Me Baked Gnocchi recipe.
- Cashew Cream: This will be made by blending raw cashews with soy milk, nutritional yeast, white miso paste, and garlic powder. I prefer Trader Joe’s unsweetened soy beverage because it adds a boost of protein and extra richness.
- Gnocchi: When baked in sauce, gnocchi softens and absorbs flavor while keeping a slightly chewy bite. Use your favorite store-bought brand here.
- Vegetable Broth: Helps form the body of the sauce and infuses savory flavor. Use low-sodium broth so you can control the overall salt levels.
- Vegan Butter: Creates a smooth base for sautéing and adds richness to the sauce. Choose any plant-based butter alternative that you prefer.
- Garlic: Essential for an aromatic foundation. Use fresh garlic or paste for the best flavor!
- Tomato Paste: Intensifies the tomato element and thickens the sauce. Look for double-concentrated paste in a tube for more flavor and a longer shelf life.
- Sun-Dried Tomatoes: Bring a bold, tangy umami punch to the dish. Use dry-packed tomatoes and chop them finely so they rehydrate and melt into the sauce perfectly.
- Cherry Tomatoes: Add sweetness and freshness. Let them blister and soften before smashing them into the sauce.
- Italian Seasoning: Ties all the Tuscan-inspired flavor together with flavor elements like oregano, rosemary, sage, marjoram, and thyme.
Substitutions
- Cashews: Use raw sunflower seeds for a nut-free option, though the sauce may be slightly earthier and less creamy. Use the same amount as cashews.
- Soy Milk: Oat or cashew milk will also work well. Make sure to use an unsweetened and unflavored variety for the best results.
- White Miso Paste: You can also use chickpea miso or a small splash of soy sauce. If you use soy sauce, reduce the added salt since soy sauce is already quite salty.
- Nutritional Yeast: Grated vegan parmesan also works as a swap. Just note that it will make the sauce more savory and slightly saltier, so reduce the salt.
- Gnocchi: You can substitute gnocchi with cooked pasta shells or penne if you prefer. Just avoid overcooking the pasta before baking.
- Vegetable Broth: If you don’t have any vegetable broth, swap it with water plus a spoonful of miso or bouillon paste.
- Vegan Butter: You can also use avocado oil for a different fat profile. Or, try olive oil for a more Mediterranean-inspired flavor.
- Sun-Dried Tomatoes: Roasted red peppers work if you want a milder, sweeter taste.
- Tomato Paste: You can use double the amount of canned crushed tomatoes, though the sauce will be thinner and less intense.
How to Make
Making this Marry Me Baked Gnocchi is so quick and easy! Just remember to follow my tips and tricks for the best results.
Preparation
Submerge the cashews in a small saucepan with water and boil for 5 minutes to soften. Drain and set aside to cool slightly before blending. Then, blend the cashews with soy milk, miso, nutritional yeast, and garlic powder until smooth. Set aside your cashew cream until later. Preheat the oven so it’s ready when your gnocchi mixture is assembled.
Cooking
Step 1
Melt vegan butter in a Dutch oven or oven-safe skillet over low heat. Add the minced garlic, Italian seasoning, and red pepper flakes, stirring constantly for about 1 minute. Keep the garlic and spices over low heat to bloom their flavor without burning them.
Step 2
Add cherry tomatoes and let them soften on low heat for a few minutes. If the pan looks dry, add 3-4 tablespoons of broth or water. Once softened, smash the tomatoes gently with your spatula. Smashing the tomatoes releases their juices and creates a jammy texture that helps deepen the base flavor of the sauce.
Step 3
Stir in the sun-dried tomatoes, tomato paste, vegetable broth, and salt. Mix well and let everything simmer for a couple of minutes to blend the flavors. Let it cook fully before adding the cashew cream.
Step 4
Remove the pot from heat. Pour in the blended cashew cream and uncooked gnocchi. Stir everything together until the gnocchi is evenly coated and well-distributed throughout the sauce. Adding the gnocchi to the warm (but not boiling) sauce prevents it from overcooking before baking.
Step 5
Transfer the pot to the preheated oven and bake for 20 minutes until the gnocchi are tender and the sauce is bubbly. Baking lets the flavors develop and gives the top a slight golden finish.
Remove your Marry Me Baked Gnocchi from the oven, then garnish the dish with fresh basil, red pepper flakes, and vegan parmesan cheese before serving with toasted baguette slices!
Expert Tip
The key to a delicious Marry Me Baked Gnocchi recipe is building layers of flavor before the dish hits the oven. Let the cherry tomatoes blister and break down slowly. When they begin to caramelize and jam up at the bottom of the pot, that’s when it’s time to start mashing them.
Another equally important component is fully blending your cashew cream until it’s ultra-smooth (any graininess will show up in the final dish). I always recommend using a high-speed blender, but if you’re using a standard one, soak or boil the cashews longer to get that silky finish.
Cooking Tips
- Bake Uncovered: This allows moisture to reduce slightly and gives the top a golden, slightly crisp texture without drying out the dish.
- Use a Non-Stick Baking Dish: This helps the gnocchi cook evenly and prevents the sauce from sticking to the sides or burning at the edges.
- Add Herbs After Baking: Fresh herbs lose their flavor and vibrancy when overcooked. Add them right at the end for a fresh, bright finish.
Frequently Asked Questions
Absolutely! Just soak the cashews overnight or boil them for 15 minutes instead of 5 minutes to achieve a smoother consistency in a standard blender.
Not for most shelf-stable or fresh gnocchi—those can go straight into the sauce. If you’re using homemade or frozen gnocchi, you may want to parboil them for 2–3 minutes to avoid any gumminess in the final dish.
No, not unless you use gluten-free gnocchi. Always double-check the packaging if you’re cooking for someone with gluten sensitivities!
More Marry Me Recipes
Marry Me Baked Gnocchi (With Vegan Tuscan Sauce)
DESCRIPTION
INGREDIENTS
Cashew Cream
- ¾ cup plant milk I use soy milk from Trader Joe's
- ¼ cup cashews raw and unsalted
- 1 tablespoon white miso paste
- 1 tablespoon nutritional yeast
- 2 teaspoon garlic powder
Baked Gnocchi
- 2 cups gnocchi uncooked
- 1 cup vegetable broth low sodium
- 1 tablespoon vegan butter or avocado oil
- 1 tablespoon garlic minced or paste
- 1 tablespoon tomato paste
- 1 cup sun-dried tomatoes not oiled
- 2 cup cherry tomotoes
- 2 teaspoon Italian seasoning
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
Garnish
- fresh basil leaves
- red pepper flakes
- vegan parmesan cheeese
METHOD
- Preheat the oven at 350℉.
- In a small pot, submerge cashews in water and boil for 5 minutes on medium heat. Once they soften, then drain cashews.
- Add the softened cashews in a high speed blender along with the soy milk, miso paste, nutritional yeast, and garlic powder. Blend till smooth like heavy cream. Set aside.
- Next, melt butter in a medium size pot or Dutch oven over low heat. Add minced garlic, Italian seasoning, red pepper flakes, and continuously stir for a minute to avoid burning.
- Add in the tomatoes and letting the tomatoes soften on low heat for a few minutes. You can add a 3-4 tablespoon of broth or water to avoid burning, if needed. Once softened, then smash them using your spatula.
- Then add the sun-dried tomatoes, tomato paste, broth, salt and give it a good stir.
- Remove from heat. Pour in the cashew cream along with the gnocchi, and toss together till well combined.
- Bake at 350℉ for 20 minutes until gnocchi is tender, then remove from oven.
- Garnish with fresh basil, red pepper flakes, and vegan parmesan cheese before serving with toasted baguette slices.
NOTES
- Bake Uncovered: This allows moisture to reduce slightly and gives the top a golden, slightly crisp texture without drying out the dish.
- Use a Non-Stick Baking Dish: This helps the gnocchi cook evenly and prevents the sauce from sticking to the sides or burning at the edges.
- Add Herbs After Baking: Fresh herbs lose their flavor and vibrancy when overcooked. Add them right at the end for a fresh, bright finish.
Jim says
I don't see the temperature to preheat the oven to anywhere in the recipe.
Puja Verma says
Oops! My apologies 🙁 Good catch, Jim - thank you for pointing that out. I just fixed the recipe card, so the oven temp is front and clear. For a quick reference, you'll want to set your oven to 350℉.
Puja Verma says
I love how easy this is to make!