Vegan Gnocchi Bake

When it comes to comfort food, few dishes can rival the heartiness and warmth of a baked pasta dish. And if you’re a fan of Italian cuisine, you’re in for a treat! Today, we’re diving into the world of a Vegan Gnocchi Bake – a dish that marries the pillowy goodness of gnocchi with a rich, creamy sauce, all without a hint of animal products. Whether you’re a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, this recipe is sure to become a household favorite.

The Magic of Gnocchi

Before we get into the recipe, let’s take a moment to appreciate gnocchi. These little potato dumplings have been a staple in Italian cuisine for centuries. Made from a combination of potatoes, flour, and often a touch of love, gnocchi are a versatile canvas for an array of flavors and sauces. In this vegan rendition, we’ll be using a combination of vegan-friendly ingredients to craft a dish that’s both satisfying and compassionate.

Ingredients You’ll Need:

For the Gnocchi:

• 500g of potato gnocchi (you can find vegan versions at most grocery stores)
• 1 tablespoon of olive oil
• Salt and pepper to taste

For the Vegan Alfredo Sauce:

• 1 cup of raw cashews (soaked for at least 2 hours or overnight)
• 1 cup of unsweetened almond milk (or any plant-based milk of your choice)
• 2 cloves of garlic
• 2 tablespoons of nutritional yeast
• Juice of 1 lemon
• Salt and pepper to taste

For the Additional Flavors:

• 1 cup of cherry tomatoes, halved
• 1 cup of spinach leaves
• 1/2 cup of sliced mushrooms
• 1/4 cup of chopped fresh basil

Instructions:

1. Preheat Your Oven: Set it to 180°C (350°F) and let it warm up while you prepare the other components.
2. Boil the Gnocchi: In a large pot of salted boiling water, cook the gnocchi according to the package instructions. Once they float to the surface, remove them with a slotted spoon and set aside.
3. Prepare the Vegan Alfredo Sauce:
   • Drain and rinse the soaked cashews.
   • In a blender, combine the cashews, almond milk, garlic, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth and creamy. Adjust the consistency with more almond milk if needed.
4. Sauté the Veggies:
   • In a large oven-safe skillet or baking dish, heat the olive oil over medium heat. Add the cherry tomatoes, mushrooms, and spinach. Sauté for about 3-4 minutes until the spinach is wilted and the mushrooms are golden brown.
5. Combine Everything:
   • Add the cooked gnocchi to the skillet with the sautéed vegetables. Pour the vegan Alfredo sauce over the top and gently stir to coat everything evenly.
6. Bake:
   • Place the skillet or baking dish in the preheated oven and bake for 20-25 minutes, or until the edges are golden and the sauce is bubbly.
7. Garnish and Serve:
   • Remove from the oven and sprinkle fresh basil over the top for a burst of color and flavor.

Tips and Variations:

• Customize Your Veggies: Feel free to experiment with different vegetables. Bell peppers, zucchini, or asparagus can all be wonderful additions.
• Gluten-Free Option: If you’re gluten-free, look for gluten-free gnocchi or make your own using gluten-free flour.
• Spice It Up: Add a pinch of red pepper flakes for a little heat, or toss in some chopped jalapeños for an extra kick.