Creamy Vegan Gnocchi Bake
Pillowy potato gnocchi baked in a silky cashew-cream sauce with vegetables, garlic, and herbs. Comfort food that still feels fresh and wholesome.
Prep: 15 minutes
Bake: 25–30 minutes
Total: ~40–45 minutes
Ingredients
Gnocchi & Veggies
500 g potato gnocchi (vegan)
1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 cup mushrooms, sliced
1 cup cherry tomatoes, halved
1 cup spinach or kale
Creamy Vegan Sauce
¾ cup soaked cashews
1 cup unsweetened plant milk (almond or oat)
2 tbsp nutritional yeast
1 tbsp lemon juice
½ tsp dried thyme or oregano
Salt & black pepper to taste
Topping
2–3 tbsp breadcrumbs
Olive oil drizzle
Fresh basil or parsley
Instructions
1️⃣ Make Cream Sauce
Blend cashews, plant milk, nutritional yeast, lemon juice, herbs, salt & pepper until smooth and creamy
2️⃣ Saute Veggies
Heat olive oil in pan
Saute onion until soft
Add garlic and mushrooms, cook until golden
Stir in tomatoes and spinach until wilted
3️⃣ Assemble
Add gnocchi to veggies
Pour over creamy sauce and gently mix
Transfer to baking dish
4️⃣ Bake
Sprinkle breadcrumbs on top (optional)
Bake at 190°C (375°F) for 25–30 minutes until bubbly and lightly golden
5️⃣ Serve
Garnish with fresh herbs
Serve hot
Tips
Add zucchini, broccoli, or peas for more veggies
Want extra richness? Add 1 tbsp olive oil to sauce
Air-fry in small dish at 180°C for 18–20 minutes
Frequently Asked Questions
Q: Can I make it nut-free?
Yes — use blended silken tofu instead of cashews.
Q: Can I make it gluten-free?
Yes — use gluten-free gnocchi.
Q: Does it reheat well?
Absolutely — keeps well for 2 days refrigerated.
Nutritional Information
Calories: 460 kcal
Protein: 14 g
Carbs: 52 g
Fat: 22 g
Fiber: 6 g