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plant-based blt gnocchi

by Jackie Newgent  |  January 22, 2022  |  2 Comments

plant-based blt gnocchi_bowl

If you marry a BLT sandwich with a bowl of gnocchi — and veganize it — you’ll get this super tasty plant-based BLT gnocchi dish! Or at least I did! So, now there’s no need to make decisions … you get to indulge in both comforting foods at once. And this is one indulgence that you’ll want often. I do!

plant-based blt gnocchi_skillet of steamy gnocchi

Choose your gnocchi

First, pick your favorite plant-based fresh or frozen gnocchi — or make your own if you’re a make-from-scratch kind of cook! You can even go non-traditional by using cauliflower, sweet potato, or almond gnocchi. And, if for some reason you’re in more of a regular pasta or whole grain mood, know that this recipe is really versatile — it works with pasta shapes, like farfalle or fusilli, or with whole grains, like farro or freekeh.

plant-based blt gnocchi_skillet of gnocchi with spinach and sun-dried tomatoes

Make your gnocchi

Gnocchi only takes a few minutes to prepare, so be sure all of your ingredients are prepped and ready to go! Once you’ve drained your gnocchi of choice, you’ll simply toss it together in a skillet for a couple minutes with olive oil, nutritional yeast (aka “nooch”!), baby spinach, lemon zest, sea salt, hot pepper flakes, and sun-dried tomatoes. Now, all that’s left to do is add toppings!

plant-based blt gnocchi_portabella bacon strips
plant-based portabella bacon strips before baking

Top your gnocchi

This is where you can have lots of fun with add-ons, choosing those that offer sooo much flavor, texture, color and, of course, nutrition. Try my picks — but know that you can play around with toppings next time! What are my picks? Pan-toasted pine nuts, sliced grape tomatoes (for a pop of color!), plant-based bacon, microgreens or fresh basil and an optional drizzling of garlic, basil, or truffle oil for extra luxuriousness.

plant-based blt gnocchi_portabella bacon strips after baking
bowl of prepared plant-based portabella bacon strips

For the vegan bacon, you can go with your personal favorite, like THIS. Or prepare one of my two variations on it in advance: plant-based portabella bacon strips (I used 20 strips in this recipe!) or baby bella bacon bits. And FYI, this mushroom-based bacon becomes chewier as it sits on the steamy gnocchi, so plan to serve it quickly after adding the bacon to enjoy a hint of crispness.

plant-based blt gnocchi_forkful of plant-based blt gnocchi

Now, go get a big bowl and get ready for a wowza for your tastebuds!

plant-based blt gnocchi_serving of plant-based blt gnocchi

Print
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plant-based blt gnocchi_bowl

plant-based blt gnocchi

If you marry a BLT sandwich with a bowl of gnocchi — and veganize it — you’ll get this super tasty plant-based BLT gnocchi dish! Or at least I did! So, now there’s no need to make decisions … you get to indulge in both comforting foods at once. And this is one indulgence that you’ll want often. I do!

  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 16 ounces fresh or frozen cheese-free gnocchi of choice*
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons nutritional yeast (“nooch”)
  • 3 ounces fresh organic baby spinach (3 cups packed)
  • 2 teaspoons grated lemon zest
  • 1/2 teaspoon sea salt, or to taste
  • 1/8 teaspoon dried hot pepper flakes
  • 3 ounces sun-dried tomatoes (hydrate, if need), thinly sliced
  • 3 tablespoons pine nuts pan-toasted
  • 3 grape tomatoes, extra-thinly thinly sliced
  • 2 ounces plant-based portabella bacon strips or baby bella bacon bits (or vegan bacon of choice)
  • 1/2 ounce fresh arugula microgreens or small fresh basil leaves
  • 2 teaspoons garlic, basil, or truffle oil (optional)

Instructions

  1. Prepare gnocchi in boiling salted water; drain.
  2. Transfer gnocchi to a large skillet over medium-low heat. Gently stir with the olive oil, nutritional yeast, spinach, lemon zest, salt, hot pepper flakes, and sun-dried tomatoes until spinach just wilts, about 2 minutes.
  3. Transfer to a serving bowl, top with the remaining ingredients, and serve.

Notes

This recipe is high in sodium. Simply use less or no added salt if you’re following a sodium-conscious eating plan.

  • Author: Jackie Newgent
  • Category: Main dish
  • Cuisine: Mediterranean, American
  • Diet: Vegan

Nutrition

  • Serving Size: about 1 1/2 cups
  • Calories: 460
  • Sugar: 11g includes 1g added sugars
  • Sodium: 930mg
  • Fat: 18g
  • Saturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 65g
  • Fiber: 8g
  • Protein: 14g
  • Cholesterol: omg

Keywords: plant-based main dish, plant-based bowl, plant-powered bowl, gnocchi, plant-based blt, blt gnocchi, vegan gnocchi vegetarian gnocchi

For other BLT-inspired recipes, try my vegan mediterranean blt salad or vegan eggplant “bacon” blt sliders.

plant-based blt gnocchi_close-upbowl of plant-based blt gnocchi

 

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