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.
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:
Creamy and flavourful gnocchi and vegetables baked in marinara and bechamel. Vegan, gluten-free.
- 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)
- 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
- 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.
- 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.
- 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!
* Sub gluten-free flour or whole wheat/spelt flour if needed
Looking for more pasta recipes? Try Vegan Rose Pasta, Baked Feta Pasta, Simple Vegan Pesto, Vegan Lasagna, Vegan Mac and Cheese
Can this be prepared early morning and then bake it for dinner?
Yes! As long as the gnocchi is cooked I think it would work! The only thing I would be worried about is the texture of the bechamel sauce, it might thicken to much, in which case you could re-heat with a bit more milk. Let me know if you try it! 🙂