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Simple Vegan Gnocchi Puttanesca with mushrooms and zucchini.
Puttanesca is one of my favorite pasta sauces, mainly because it’s super simple and quick to make, yet it’s soooo flavorful. My vegan version of Puttanesca is made of tomatoes, olives, artichokes, capers, zucchini, mushrooms, fresh herbs, and a splash of white wine. I like to serve it with gnocchi, but it’s also great with spaghetti or whatever pasta you fancy.
As usual, this Vegan Gnocchi Puttanesca is one of those perfectly customizable dishes. Feel free to give or take ingredients here, and use as many veggies as you like. Sometimes I use eggplant, peas, carrots, sun-dried tomatoes, bell peppers, or fresh asparagus as well, they all taste lovely in the sauce. You can also omit the white wine, and use oil or vegetable broth to cook the vegetables, though I have to say that wine gives that extra little something here to the recipe.
If you are not a big fan of dishwashing (hey hello), I have good new for you: you can make this Gnocchi Puttanesca in just one pot. Simply add gnocchi to the sauce 5 minutes before it’s done, and cook it together with the sauce. Serve Puttanesca with extra herbs, vegan parmesan, or nutritional yeast on top.
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
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Simple Vegan Gnocchi Puttanesca
- Total Time: 30 mins
- Yield: 3 1x
Ingredients
- 500 g/17 oz gnocchi (use GF if needed)
For the Puttanesca
- 1 large onion, chopped
- 1/2 zucchini, chopped
- 5–6 mushrooms, chopped
- 1/2 cup of white wine
- 3 cloves of garlic, minced
- 1 can of diced tomatoes
- 2/3 cup of olives, chopped
- 2/3 can of artichokes, chopped (about 1 cup)
- 3 tbsp capers (+2 tbsp of the juice)
- 1 tbsp balsamic vinegar
- 1 tsp maple syrup
- 1/2 tbsp basil
- 1/2 tbsp oregano
- 1/2 tsp red pepper flakes
- 1/2 bunch of fresh basil, chopped
- salt, pepper
Instructions
- Prepare gnocchi according to package instructions. Drain and set aside.
Puttanesca
- Add chopped onion, zucchini, mushrooms and wine to a large pot, and cook over medium heat for about 10 minutes, or until liquid is absorbed.
- Add garlic, diced tomatoes, olives, artichokes, capers and caper juice, vinegar, maple syrup, basil, oregano and red pepper flakes, and cook on for another 10 minutes, until sauce thickens. Stir in basil, and season with salt and pepper.
- Serve immediately over gnocchi. Enjoy!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main
- Cuisine: Vegan
A simple and very delicious! I must give your vegetarian puttanesca a try too.
Thanks, Angie! I hope you’ll like it 🙂
I’m a huge fan of gnocchi, so this simple yet hearty and delicious dish sounds and looks perfect to me. Love this vegetarian puttanesca too; I will certainly like versions with eggplant and sun-dried tomatoes. Nicely done!
Thanks, Ben!
this gnocchi looks like the perfect Weekend dinner! Love all the veggies that go on top:)
Thanks, Jess!
If I wanted to make this raw, do you have any suggestions for an artichoke substitution? I’m thinking I could put all these amazing ingredients into my VitaMix and eat this raw over spiralized veggies. Thank you in advance for your consideration.
Hi Susan,
I never made this recipe raw, and I can’t think of any good substitution for artichokes here, so I would just simply omit it.
Let me know if you try the recipe, I’d really love to know how it tastes raw! 🙂