Vegan Cheezy Gnocchi

10 25 631
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 2
Vegan Cheezy Gnocchi
Health Highlights


454 gm Pasta, Gnocchi (Can sub with butternut squash gnocchi)
1 tbsp Olive Oil, Extra Virgin (for coating pasta)
1 tbsp Olive Oil, Extra Virgin (for sauteing)
1/2 cup Cherry Tomatoes (halved)
1 package (227g) Cremini (Italian) mushroom (sliced)
1/4 cup Nutritional yeast
1 pinch Himalayan sea salt
1 dash Black pepper
5 leaf Basil, fresh (chopped)
1 tbsp Parmesan cheese, vegan (optional topping)


Bring a pot of water with a generous pinch of salt to a boil and add in the gnocchi. Once the gnocchi starts to float (approximately 3 minutes) remove from heat and strain. Drizzle the gnocchi with oil to prevent them from sticking to each other.

Heat a large pan on medium heat and add 1 tbsp of olive oil. Once melted, add mushrooms and cherry tomatoes and sautee for 5 minutes.

Add the gnocchi to the pan and toss very well. Add in salt, pepper and nutritional yeast, mix well and remove from heat.

Top with fresh basil leaves and vegan Parmesan cheese is desired



Nutrition Facts

Per Portion

Calories 631
Calories from fat 183
Calories from saturated fat 36
Total Fat 20.3 g
Saturated Fat 4.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 10.8 g
Cholesterol 0
Sodium 390 mg
Potassium 1141 mg
Total Carbohydrate 88 g
Dietary Fiber 11.5 g
Sugars 7.0 g
Protein 29.9 g

Dietary servings

Per Portion

Grain 3.2
Vegetables 3.5

Energy sources