This Cherry Tomato & Sun-Dried Tomato Gnocchi with Vegetarian Sausage is one of those dishes that feels a little fancy but comes together in just 30 minutes. It’s bursting with juicy, blistered cherry tomatoes, rich sun-dried tomato flavor, and hearty plant-based Italian sausage. Tossed with pillowy gnocchi and a splash of balsamic, this dinner is tangy, savory, and absolutely satisfying.
Whether you’re cooking for a busy weeknight, a casual date night, or just craving some Italian comfort food, this dish will hit the spot. Plus, it’s easy to customize with your favorite herbs, cheeses, or even a different pasta shape.
You can check out all my Gnocchi recipe here.
Ingredients & Substitutions
- 500g mini gnocchi – Regular gnocchi or even pasta (like penne or orecchiette) will work.
- 1 tbsp sun-dried tomato oil – Sub with olive oil if needed, but the oil from sun-dried tomatoes adds extra flavor.
- 2–3 cups cherry tomatoes – Grape tomatoes work, too.
- ¼ cup sun-dried tomatoes, finely chopped – For a concentrated tomato punch.
- 2–3 vegetarian Italian sausages – I used Gardein, but Field Roast, Beyond, or any plant-based sausage works.
- 1 tbsp quality balsamic vinegar – Adds depth and tang to the sauce.
- Salt & pepper to taste
Optional Toppings:
- Grated Parmigiano-Reggiano (or vegan Parmesan)
- Fresh oregano or basil, for garnish
Helpful Tools
- Large skillet or sauté pan
- Pot for boiling gnocchi
- Wooden spoon for stirring
- Colander for draining gnocchi
- Chef’s knife for chopping sun-dried tomatoes and slicing sausages
How to Make This Cherry Tomato & Sun-Dried Tomato Gnocchi Recipe
- Prepare the water:
Bring a large pot of salted water to a boil for the gnocchi.
- Cook the base:
In a large skillet over medium heat, add the sun-dried tomato oil. Slice or crumble the vegetarian sausages into bite-sized pieces and add to the skillet along with the cherry tomatoes. Cook for 8–10 minutes, stirring occasionally, until the sausages are golden and the tomatoes blister and soften.
- Add flavor:
Stir in the finely chopped sun-dried tomatoes and minced garlic. Cook for 2–3 more minutes until fragrant.
- Cook the gnocchi:
Add gnocchi to the boiling water and cook according to package instructions (usually 2–3 minutes). Reserve about ¼ cup of cooking water, then drain. - Combine everything:
Add the drained gnocchi to the skillet with the sausage and tomato mixture. Pour in the reserved cooking water and balsamic vinegar. Stir gently until everything is coated in the sauce.
- Taste and finish:
Season with salt and pepper as needed. Garnish with fresh herbs and Parmesan (if using).
- Serve:
Plate and enjoy while hot!
Tips & Tricks
- Use the oil from your jar of sun-dried tomatoes for an instant flavor boost.
- For extra creaminess, stir in a tablespoon of vegan cream cheese or a splash of unsweetened plant cream.
- Want it spicy? Add a pinch of red pepper flakes when cooking the sausage.
- If prepping ahead, keep the balsamic and gnocchi separate until ready to serve to avoid sogginess.
Frequently Asked Questions
Absolutely! Short pasta shapes like penne or orecchiette work perfectly if you don’t have gnocchi on hand.
Just skip the Parmesan or use vegan Parmesan. The rest of the ingredients are already plant-based if using vegan sausage.
Yes, but store the balsamic separately and toss it in just before reheating to keep the gnocchi from becoming mushy.
You can use seared mushrooms, roasted chickpeas, or even crumbled tofu for a protein-packed alternative.
Definitely! Toss in a handful of spinach or arugula just before serving for extra freshness.
Cherry Tomato & Sun-Dried Tomato Gnocchi (with Vegetarian Sausage)
Ingredients
- 500g mini gnocchi use regular gnocchi or pasta if preferred
- 1 tbsp sun-dried tomato oil sub olive oil
- 2-3 cups cherry tomatoes
- ¼ cup sundried tomatoes, finely chopped
- 2-3 Italian sausages I used gardein vegan
- 1 tbsp quality balsamic vinegar
- salt & pepper to taste
Optional Toppings
- Grated Parmigiano-Reggiano
- Fresh oregano or basil, for garnish
Instructions
- Bring a pot of salted water to a boil for the gnocchi.
- While the water heats, place a large pan over medium heat and add the sun-dried tomato oil.
- Slice or crumble the sausages into bite-sized pieces. Add them to the pan with the cherry tomatoes. Cook for about 8–10 minutes, stirring occasionally, until the sausages are browned and the tomatoes blister and soften.
- Add the finely diced sun-dried tomatoes and minced garlic. Stir and cook for another 2–3 minutes until fragrant.
- Cook the gnocchi according to the package directions (usually 2–3 minutes). Reserve about ¼ cup of the cooking water, then drain.
- Add the cooked gnocchi to the pan with the sausage and tomato mixture. Pour in the reserved pasta water and the balsamic vinegar. Stir until everything is well combined and coated in the sauce.
- Taste and season with salt and pepper.
- Serve topped with grated Parmigiano-Reggiano (if using) and fresh oregano or basil. Buon Appetito!
Video
Notes
Nutrition
Conclusion
This Cherry Tomato & Sun-Dried Tomato Gnocchi with Vegetarian Sausage is the perfect balance of cozy comfort and bright, zesty flavors. It’s quick, hearty, and endlessly adaptable — ideal for any night you want a satisfying dinner without spending hours in the kitchen.
