Cheesy Vegan Gnocchi Bake
Soft potato gnocchi baked in a rich vegan cheese sauce with vegetables, finished with a golden, lightly crispy top. Cozy, filling, and very family-friendly.
Prep: 10 minutes
Bake: 25–30 minutes
Total: ~40 minutes
Ingredients
Gnocchi & Veggies
500 g shelf-stable vegan gnocchi
1 cup mushrooms, sliced
1 cup spinach or kale
½ cup cherry tomatoes, halved
1 tbsp olive oil
Creamy Vegan Cheese Sauce
¾ cup cashews (soaked 15–20 min)
½ cup plant milk
¼ cup nutritional yeast
1 tbsp lemon juice
1 garlic clove
½ tsp mustard
Salt & black pepper to taste
Topping
¼ cup vegan mozzarella or breadcrumbs
Fresh basil or parsley
Instructions
1️⃣ Make Cheese Sauce
Blend all sauce ingredients until smooth and creamy
Taste and adjust salt or lemon
2️⃣ Assemble Bake
Preheat oven to 180°C (350°F)
Lightly oil a baking dish
Add gnocchi, mushrooms, spinach, and tomatoes
Pour cheese sauce over and mix gently
3️⃣ Top & Bake
Sprinkle vegan mozzarella or breadcrumbs on top
Bake 25–30 minutes until bubbling and lightly golden
4️⃣ Serve
Rest 5 minutes
Garnish with fresh herbs
Tips
Add roasted broccoli or zucchini for extra veggies
For extra crisp top, broil 2–3 minutes at the end
Add chili flakes or smoked paprika for depth
Frequently Asked Questions
Q: Can I make it ahead?
Yes — assemble and refrigerate up to 24 hours before baking.
Q: Gluten-free?
Use gluten-free gnocchi.
Q: Can I freeze it?
Yes — freeze after baking, reheat covered.
Nutritional Information
Calories: 520 kcal
Protein: 16 g
Carbs: 64 g
Fat: 22 g
Fiber: 7 g