Baked gnocchi with zucchini and corn

Zucchini and corn is such a classic summer pairing! Here they are tossed with gnocchi and tomato sauce into a savory casserole. If you feel fancy, try making homemade gnocchis, it’s easy and even more delicious!

500 g gnocchis (store-bought or homemade, you can easily make them without eggs or gluten if need be)
1 zucchini
1 small can corn (or the kernels of 2 fresh corn ears)
1 can crushed tomatoes
1 onion
2 cloves garlic
2 small sprigs of thyme
a handful of basil leaves
1 tbsp tomato paste
1 cup creamer of your choice
a handful of grated cheese of your choice (I used a homemade vegan cashew cheese, but I’m thinking that mozarella -vegan or not- would be a great choice)
salt, pepper, olive oil

View the full recipe at Lemon Pie and Tie&Dye →