Baked Gnocchi
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
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
  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!
* Sub gluten-free flour or whole wheat/spelt flour if needed
Recipe by Plentyfull Vegan at