On this page I’m sharing my recipe for oven baked gnocchi with vegan tuna. It’s a perfect dinner recipe for those who like the taste of tuna, but want to eat vegetarian or vegan.
I have a light gnocchi obsession, I have to admit. I think I could eat it everyday. I love pasta in general, but because their potato-like texture is even more satisfying. And I think it’s great that they’re done much faster than pasta or potatoes.
I already shared many gnocchi recipes on my blog. Many people know recipes where you shortly have to boil the gnocchi, like I did with my recipe for Gnocchi with pesto and green beans. But you can also fry gnocchi in a pan, like I’m showing you in my recipe for pan-fried gnocchi with asparagus. And I even showed you how to make your own sweet potato gnocchi.
For this recipe I’ve fried the gnocchi first and then baked them in the oven. Because of the bread crumbs you get a nice crispy layer.
I’ve made this recipe with vegan tuna. It tastes just like real tuna, but it’s more sustainable and animal-friendly. As gnocchi is vegan most of the time as well, this dinner recipe isn’t only vegetarian but it’s vegan too!
Recipe oven baked gnocchi with vegan tuna
Ingredients (serves 4):
500 grams gnocchi
400 grams mushroom vegetable mix (or 400 grams of sliced mushrooms)
1 can (400 grams) tomato cubes
350 grams vegan tuna (I used Vuna from Garden Gourmet)
3 tablespoons bread-crumbs
1 tablespoon Italian herbs
Preheat the oven to 180C.
Warm some olive oil in a frying pan and fry the unboiled gnocchi for 10 minutes, stir occasionally. When done, turn off the heat and add the bread crumbs and Italian herbs. Stir until combined.
In another frying pan, warm some olive oil and fry the mushroom vegetable mix for 4-5 minutes. Add the tomato cubes and the vegan tuna. Stir well and warm for 2 more minutes.
Put the vegan tuna vegetable mixture in an oven tray, top with the breaded gnocchi.
Bake for 20 minutes.
You might also like my recipe for risoni with red pesto and goat cheese.