Baked Gnocchi

This simple vegan baked gnocchi comes together in about 40 minutes! Use the bechamel recipe on other dishes like a lasagna!

If you would like to get fancy, infuse your milk before with 1/2 and onion some garlic, and a bay leaf by heating in a pot. Then use that milk to pour in your bechamel.

Vegan Parmesan:

Blend 1/2 cup nuts, 2-3 tbsp nutritional yeast, 1/4 tsp each garlic + onion powder

Almonds, cashews, or pumpkin seeds all work well!

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Vegan Baked Gnocchi:

Baked Gnocchi

 

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Prep time

15 mins

Cook time

25 mins

Total time

40 mins

 

Creamy and flavourful gnocchi and vegetables baked in marinara and bechamel. Vegan, gluten-free.

Serves: 2-3

Ingredients

• ½ Onion
• 6-8 Mushrooms
• 1 Bell Pepper
• ½ Zucchini
• 2 Tbsp Olive Oil
• Salt + Pepper
• 1 package of gnocchi
• 1.5 cups marinara sauce
• Spinach (to serve)
• Vegan Parmesan (to serve, recipe above)
• BECHEMEL
• 3 tbsp olive oil or vegan butter
• 3 tbsp flour*
• 1¾ - 2 cups unsweetened plant-based milk
• ½ tsp onion powder
• ¼ tsp garlic powder
• ¼ cup nutritional yeast
• Optional: a pinch of nutmeg

Instructions

1. First, make the gnocchi. Preheat the over to 400, add all chopped vegetables and gnocchi to a pan, and drizzle with olive oil, salt, and pepper. Bake for 20 minutes.
2. While it's baking, make the bechamel. Heat the olive oil in a saucepan, add the flour slowly and whisk until combined. Slowly add the milk, about ½ cup at a time, and whisk until there are no clumps. Once you have added all the milk stir in the spices and nutritional yeast.
3. Pour marinara over top of gnocchi and bechamel over top, and bake again for about 15 minutes. Broil at the end to get browning. Enjoy with vegan parmesan!

Notes

* Sub gluten-free flour or whole wheat/spelt flour if needed

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Looking for more pasta recipes? Try Vegan Rose Pasta, Baked Feta Pasta, Simple Vegan Pesto, Vegan Lasagna, Vegan Mac and Cheese