These luscious vegan sun-dried tomato gnocchi with shiitake “bacon” look and taste restaurant-fancy, but are made with plant-based pantry staples you probably already have.

I’m a big fan of stocking store-bought gnocchi in my kitchen. The springy potato-based pasta “pillows” cook in minutes, work with virtually any sauce (be it marinara or vegan pesto), and you can toss them into soups, too. In a nutshell, gnocchi are a great foundation for speedy weeknight meals.
I toss some greens into the cooking water with the gnocchi because I will never miss an opportunity to eat more greens (and you shouldn’t either). Last but not least, vegan shiitake bacon brings a “meaty” contrast to the chewy pasta.
Why You’ll Love This Sauce
- It’s made with whole foods. This creamy sauce is made with minimally-processed ingredients, including sun-dried tomatoes, garlic, and cashews. No store-bought creamers needed.
- Easy to put together. Just pop everything in a blender and purée.
- Super delicious! I love the contrast of tangy tomatoes and sweet roasted garlic.
Key Ingredients + Substitutions
- Gnocchi: Look for shelf-stable packaged gnocchi in the pasta aisle, or fresh in the refrigerated section. I like Trader Joe’s shelf-stable version and Wegmans’ fresh gnocchi.
- Sun-Dried Tomatoes: You can use either the dry version or those packed in oil.
- Raw Cashews: Soaked cashews blend up into a smooth cream, creating a rich base for this luscious sauce. If you have an allergy, use raw sunflower seeds instead. (You can also sub with almonds.)
- Garlic: Garlic becomes sweet and savory when roasted, which offsets the tomatoes’ tanginess perfectly.
- Basil: Adds freshness to the rich sauce.
- Nutritional Yeast: This popular vegan seasoning adds a “cheesy” flavor.
How to Make Vegan Sun-Dried Tomato Gnocchi
Find complete instructions with ingredient amounts in the recipe card below.
Step 1: Roast the Garlic
Trim a bit off the top of a head of garlic to expose the cloves and drizzle with oil. Put in a garlic roaster or wrap in foil. Roast until the garlic is soft and golden brown, 45 to 60 minutes. (This takes some time, but the work is hands-free and the flavor is sooo worth it. Garlic can be roasted up to a few days in advance and stored in the fridge.)
Step 2: Make the Mushroom “Bacon”
Thinly slice the mushrooms, and toss them on a sheet pan with oil and salt. Roast until they’re browned, shriveled up, and have a delicious bacon-y smell, about 25 minutes. Then set aside until ready to serve the gnocchi – the “bacon” gets crispy as it cools.
Step 3: Soak the Nuts and Tomatoes
Combine the cashews, sun-dried tomatoes, and boiling water. Soak for 15 minutes. This step will soften them so they can blend into a smooth sauce later.
Step 4: Blend the Sauce
Combine the soaked items with the remaining sauce ingredients and the roasted garlic in a blender (I use a Nutribullet). Purée until completely smooth.
Step 5: Cook the Gnocchi
Cook the gnocchi and greens in boiling water. Reserve a bit of the cooking water before draining. Then drain, return to the pot you cooked them in, and toss with the sauce.
Step 6: Serve the Gnocchi
Divide the gnocchi among plates and sprinkle with the “bacon”.
Make-Ahead Tips
This vegan gnocchi sauce can be made up to 3 days in advance and kept in an airtight container in the fridge. Toss through hot gnocchi when ready to serve.
More Vegetarian Pasta Recipes…
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.
The Full Recipe
PrintVegan Sun-Dried Tomato Gnocchi
- Prep Time: 10 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 15 minutes
- Yield: 2–4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Description
These luscious gnocchi with shiitake “bacon” taste restaurant-fancy, but are made with plant-based pantry staples you probably already have.
Ingredients
For the Gnocchi
- 1 head of garlic
- About 2 tablespoons extra virgin olive oil, divided
- 1/4 cup raw cashews* (see note below)
- 6 sun-dried tomato halves (about 1.5 ounces)*
- 1 cup boiling water
- 8 large fresh basil leaves
- 2 tablespoons nutritional yeast
- 1/2 teaspoon maple syrup or honey*
- Fine sea salt and freshly ground black pepper
- One 16-ounce package premade gnocchi*
- 3 ounces kale (about 5 large leaves), stemmed and roughly chopped
For the Shiitake “Bacon”
- 4 ounces shiitake mushrooms, stemmed and thinly sliced
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon fine sea salt
Instructions
- Preheat the oven to 375°F.
- Trim about 1/2 inch off the top of the garlic to expose the cloves. Drizzle with oil and rub to coat. Place in a garlic roaster or wrap in foil, place on a baking dish, and roast until the garlic is shriveled and golden brown, 45 to 60 minutes. Uncover and let cool.
- To make the “bacon”, place the mushrooms on a baking sheet, drizzle with oil, and sprinkle with salt. Toss to coat and arrange in a single layer. Roast until they take on a deep brown color and bacon-y smell, stirring once about halfway through, 25 to 30 minutes. Remove from the oven; the bacon will crisp as it cools.
- Meanwhile, combine the cashews and tomatoes (if using dry tomatoes) in a blender, and add the boiling water. Soak for 15 minutes.
- Bring a medium pot of water to a boil.
- To the blender, add the basil, nutritional yeast, maple syrup, 1/4 teaspoon each salt and pepper, and 1 tablespoon oil. (If using tomatoes packed in oil, add them now.) Pluck out the cooled garlic cloves and add to the blender. Purée until smooth.
- Season the boiling water with 1/2 teaspoon salt. Add the gnocchi and kale, and simmer until the gnocchi are cooked through (refer to the package for cook time – usually 2-3 minutes). Scoop out 1/4 cup of the cooking water before draining.
- Drain the gnocchi and kale, and return to the pot. Add the sauce and the reserved cooking water. Stir to coat evenly. Taste and season with more salt, if needed. Divide among plates, sprinkle with “bacon”, and serve.
Notes
- Cashews can be subbed with almonds. If you have a nut allergy, use raw sunflower seeds instead.
- Use either dry sun-dried tomatoes or those packed in oil; just be sure to drain the oil really well before using.
- A little bit of sweetener balances the tanginess of the tomatoes.
- Look for shelf-stable packaged gnocchi in the pasta aisle, or fresh in the refrigerated section.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 330
- Fat: 15 g
- Carbohydrates: 41 g
- Fiber: 4.8 g
- Protein: 7.2 g
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