Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Quick Ingredients

1 lb (450 g) vegan potato gnocchi
2 tbsp olive oil, divided
1 tbsp vegan butter
3 garlic cloves, thinly sliced
1 pint (300 g) cherry or grape tomatoes
1/4 cup (60 ml) vegetable broth or water
1–2 tbsp nutritional yeast
1/4 tsp red pepper flakes (optional)
1/4 cup (10 g) fresh basil leaves, sliced, plus extra for garnish
1–2 tbsp fresh lemon juice
Salt and freshly ground black pepper

Do This

1. Boil gnocchi in well-salted water until they float, 2–3 minutes. Drain very well.
2. Heat 1 tbsp olive oil and vegan butter in a large nonstick or cast-iron skillet over medium-high heat.
3. Add gnocchi in a single layer; pan-fry 6–8 minutes, turning occasionally, until golden and crisp. Transfer to a plate.
4. In the same skillet, add remaining 1 tbsp olive oil and garlic; cook 30–60 seconds, then add tomatoes, red pepper flakes, salt, and pepper.
5. Cook tomatoes 6–8 minutes until blistered and bursting; gently mash some and add vegetable broth. Simmer 1–2 minutes.
6. Stir in nutritional yeast, lemon juice, and basil, then toss gnocchi back into the pan until coated. Taste and adjust seasoning; serve hot with extra basil.

Why You’ll Love This Recipe

Crispy, golden gnocchi with a tender center, all made in one skillet.
Vegan but deeply satisfying, thanks to olive oil, garlic, and a tomato-basil pan sauce.
Weeknight-friendly: ready in about 30 minutes with mostly pantry ingredients.
Flexible base: add greens, beans, or extra veggies without much extra effort.

Grocery List

Produce: Garlic, cherry or grape tomatoes, fresh basil, lemon.
Dairy (vegan alternatives): Vegan butter (plant-based buttery spread or margarine).
Pantry: Vegan potato gnocchi, olive oil, vegetable broth or water, nutritional yeast, red pepper flakes, salt, black pepper.

Full Ingredients

For the Pan-Fried Gnocchi

1 lb (450 g) vegan potato gnocchi (shelf-stable, refrigerated, or frozen; check label to ensure egg-free)
1 tbsp olive oil
1 tbsp vegan butter
1/2 tsp fine sea salt, for boiling water (plus more to taste)

For the Burst Tomato Basil Sauce

1 tbsp olive oil
3 garlic cloves, thinly sliced
1 pint (about 2 cups / 300 g) cherry or grape tomatoes
1/4 tsp red pepper flakes (optional, or to taste)
1/4 tsp fine sea salt, plus more to taste
Freshly ground black pepper, to taste
1/4 cup (60 ml) vegetable broth or water
1–2 tbsp nutritional yeast (start with 1 tbsp, add more to taste for extra “cheesy” flavor)
1–2 tbsp fresh lemon juice (about 1/2 lemon), to brighten the sauce
1/4 cup (10 g) fresh basil leaves, thinly sliced (plus extra leaves for garnish)

Optional Garnishes

Extra fresh basil leaves
Drizzle of good-quality extra-virgin olive oil
Freshly cracked black pepper
Additional red pepper flakes
Extra nutritional yeast, for sprinkling

Step-by-Step Instructions

Step 1: Prep Your Ingredients and Bring Water to a Boil

Gather and prep everything before you start cooking. Thinly slice the garlic cloves, rinse and dry the cherry tomatoes, and wash and dry the basil. Stack the basil leaves, roll them like a cigar, and slice into thin ribbons (this is called chiffonade). Cut the lemon in half and set aside for juicing later.

Fill a medium pot with water and bring it to a boil over high heat. Once boiling, season generously with about 1/2 teaspoon of fine sea salt. While the water is coming to a boil, place a large nonstick or cast-iron skillet on the stove so it is ready to go once the gnocchi are cooked.

Step 2: Boil the Gnocchi Until They Float

Add the gnocchi to the boiling salted water. Give them a gentle stir to prevent sticking. Cook according to package instructions, but usually 2–3 minutes is enough. The gnocchi are done when they float to the surface. Once most have floated and cooked for another 30 seconds, immediately drain them well in a colander.

Let the gnocchi sit in the colander for a minute or two to steam off excess water. This helps them crisp better in the skillet. If they seem very wet, gently shake or pat them dry with a clean kitchen towel (do not mash them).

Step 3: Pan-Fry the Gnocchi Until Crispy and Golden

Heat 1 tablespoon olive oil and 1 tablespoon vegan butter in the large skillet over medium-high heat. Once the fat is hot and shimmering, carefully add the drained gnocchi in as close to a single layer as possible. Avoid crowding; work in two batches if necessary for best browning.

Let the gnocchi cook without stirring for 3–4 minutes, until the bottoms are deeply golden and crisp. Then, use a spatula to turn them and continue cooking for another 3–4 minutes, tossing occasionally, until most sides are nicely browned and the centers are tender. Sprinkle lightly with salt if desired. Transfer the crispy gnocchi to a plate and set aside. Do not wash the skillet; those browned bits will flavor the sauce.

Step 4: Sauté the Garlic and Burst the Tomatoes

Return the same skillet to the stove over medium heat and add the remaining 1 tablespoon olive oil. Add the sliced garlic and cook for 30–60 seconds, stirring frequently, just until fragrant and lightly golden at the edges. Do not let the garlic burn, as it will taste bitter.

Add the cherry tomatoes, red pepper flakes (if using), 1/4 teaspoon salt, and a few grinds of black pepper. Stir to coat the tomatoes in the garlicky oil. Cook for 6–8 minutes, stirring occasionally, until the tomatoes are blistered and starting to burst, releasing their juices.

Use the back of a spoon to gently press and burst some of the tomatoes to create more sauce, leaving others whole for texture. Pour in the vegetable broth or water and stir, scraping up any browned bits from the bottom of the skillet. Simmer for 1–2 minutes to slightly reduce and thicken the sauce.

Step 5: Enrich the Sauce and Add the Basil

Turn the heat down to low. Stir in 1 tablespoon nutritional yeast and 1 tablespoon fresh lemon juice. Taste and add more nutritional yeast if you would like a richer, “cheesier” flavor, and more lemon juice for extra brightness. Adjust salt and pepper as needed.

Add the sliced basil to the pan, reserving a few extra leaves for garnish. Stir gently so the basil wilts slightly in the warm sauce but still stays bright green and fragrant.

Step 6: Toss the Gnocchi in the Sauce and Serve

Return the crispy gnocchi to the skillet with the burst tomato basil sauce. Gently toss or fold everything together so the gnocchi are well-coated but not broken. Cook for 1–2 minutes over low heat, just until the gnocchi are heated through and the sauce nicely clings to them.

Taste once more and adjust seasoning with additional salt, pepper, or red pepper flakes. If the sauce seems too thick or dry, splash in another tablespoon or two of vegetable broth or water; if it seems too loose, simmer briefly to reduce.

Transfer to shallow bowls or plates. Garnish with extra basil leaves, a drizzle of good olive oil, more black pepper, and a sprinkle of nutritional yeast, if desired. Serve immediately while the gnocchi are still crisp on the outside and tender inside.

Pro Tips

Dry gnocchi = better browning. Letting the boiled gnocchi steam dry in the colander (or gently patting them dry) is key to getting a crisp, golden crust in the skillet.
Do not overcrowd the pan. If your skillet is on the smaller side, pan-fry the gnocchi in two batches so they brown instead of steaming.
Control the garlic color. Add the tomatoes as soon as the garlic turns lightly golden; any darker and it will burn quickly in the hot oil.
Adjust richness with nutritional yeast. Start with 1 tablespoon, then add more to taste. It adds savory depth and a subtle “cheesy” note without dairy.
Use fresh, sweet tomatoes. Ripe, in-season cherry or grape tomatoes will give you the most flavorful, naturally sweet sauce.

Variations

Extra-veggie version: Add a handful of baby spinach or arugula during the last 1–2 minutes of cooking so it wilts into the sauce. You can also stir in blanched asparagus tips or sautéed zucchini.
Protein boost: Toss in 1 cup (165 g) drained and rinsed canned chickpeas or white beans with the tomatoes so they warm through and soak up the sauce.
Pesto swirl: Before serving, swirl 1–2 tablespoons of your favorite vegan basil pesto into the skillet for an even more herb-forward, garlicky flavor.

Storage & Make-Ahead

This dish is best served immediately, while the gnocchi are still crisp and the tomatoes are juicy. However, leftovers do keep fairly well. Allow the gnocchi to cool completely, then transfer to an airtight container and refrigerate for up to 3 days. Reheat in a skillet over medium heat with a small splash of water or broth, stirring occasionally, until hot. The gnocchi will lose some of their crispness but will still be flavorful.

For make-ahead prep, you can wash and slice the basil, mince or slice the garlic, and wash the tomatoes up to 1 day in advance. Store them separately in the refrigerator. You can also pre-measure the nutritional yeast, red pepper flakes, and salt so they are ready to go when you start cooking.

Nutrition (per serving)

Approximate values per serving (1 of 4): 370 calories, 8 g protein, 56 g carbohydrates, 12 g fat, 4 g fiber, 650 mg sodium. These numbers are estimates and will vary based on the specific brands of gnocchi, vegan butter, and broth used, as well as how much salt and oil you add.

Vegan Pan-Fried Gnocchi with Tomatoes and Basil