Vegan gnocchi bake

Vegan gnocchi bake

vegan gnocchi bake baked

Are you guys ready for some serious comfort food? I hope you are as I have a perfect recipe for you! It’s become a bit cold again around these parts and one or two runs in the freezing cold that I’ve forced myself to go on lately has inspired me to come up with this low on effort but high on comfort dish. Now I can come home, whack it in the oven while I’m in the shower and enjoy a well-deserved and super comforting meal to warm myself up with.

Typically, I would probably gravitate towards a tomato-based gnocchi dish as I love these sorts of flavours, but Duncan and cooked tomatoes do not get along so well sometimes and as a brand new owner of a cast iron skillet I am aware that they don’t like acidic foods very much either, as acid tends to strip off the coating of seasoning that makes these pans so good to cook on.

It’s taken me a long time, but I am finally a happy owner of a cast iron skillet, not because of the cost as they are famously inexpensive, but because I was worried about the required maintenance. It’s early days as I have only had this skillet for a couple of months, but I do love it. It’s especially great for dishes like this one where you can go from the stove straight into the oven without any issues (don’t worry if you don’t have one though, a baking dish will work great here too). I have forgotten not to use washing up liquid once or twice and oiling straight after drying is a bit of a nuisance but I am getting into a rhythm and so far, the pros outweigh the cons in my opinion and I have no regrets.

So this dish is super easy and fairly lazy. I made it with shop-bought gnocchi and the only other essential element here is the béchamel sauce which takes minutes to make. You can skip the broccoli and (or) mushrooms if you are not a fan, although I personally love mushrooms in this dish so I would recommend not to. And if you do, at least go to the trouble of sautéing some shallots and garlic to add into the dish as they contribute a lot of flavour and again, that doesn’t take much time. I like to top this dish with some kind of vegan cheese, some pine nuts and coarse breadcrumbs for extra comfort. It is a perfect weekend meal to have on the couch, in front of a film and with a glass of wine to go with it. I hope you’ll give it a go and enjoy it as much as we have!

vegan gnocchi bake ingredients

vegan gnocchi bake ingredients close

vegan gnocchi bake prep

vegan gnocchi bake before baking

vegan gnocchi bake

vegan gnocchi bake side

vegan gnocchi bake spoon

20 min
60 min
20 min
60 min

  • 2 large shallots
  • 3 garlic cloves, divided
  • 20-30 ml / 4-6 tsp olive oil
  • 300 g / 10½ oz mushrooms (I used chestnut / cremini and a few oyster mushrooms), sliced


  • 30 ml / 2 tbsp olive oil
  • 4 tsp all purpose wheat or chickpea flour (for GF version)
  • 450 ml / scant 2 cups almond milk (or any other neutral tasting plant milk)
  • 2 tsp white / shiro miso paste*
  • 2-3 tsp Dijon mustard, more to taste
  • 1 heaped tbsp nutritional yeast
  • approx. 1 tbsp fresh thyme leaves (or rosemary leaves, chopped)
  • approx. ¼ tsp black pepper (for the entire dish)
  • approx. ¾-1 tsp salt flakes (for the entire dish)
  • 20 ml / 1½ tbsp lemon juice, more to taste


  • 500 g / 17½ oz shop-bought gnocchi** (gluten-free if needed)
  • 150 g / 5¼ oz tenderstem or regular broccoli, chopped small (optional)
  • 50 g / 1¾ oz vegan cheese, grated or homemade cashew cheese
  • 2 tbsp coarse breadcrumbs (optional)
  • 2 tbsp pine nuts


  1. Dice shallots and two garlic cloves finely, grate or mince the third garlic clove and set aside for the bechamel.
  2. Heat up a cast iron skillet or a medium size pan on a low-medium heat. Add 2-3 tsp of olive oil and once the oil is warmed up, add shallots and diced garlic. Fry them off gently until fragrant and translucent, stirring often.
  3. Remove shallots and garlic from the skillet. Heat up another 2-3 tsp of oil in the skillet.
  4. Add the sliced mushrooms and fry them off gently, stirring frequently, until they are lightly browned and all the water has cooked out. Season the mushrooms with a generous amount of salt and pepper and some picked thyme leaves. Return shallots and garlic to the pan, mix well and set aside for later.


  1. Preheat the oven to 200° C / 390° F.
  2. Heat up 2 tbsp of olive oil in a medium size pot. Once the oil comes to temperature, whisk in flour. Allow the flour to cook off for a bit in the oil stirring with a wire whisk. The flour should bubble very gently and it will turn a little golden after a few seconds, but don’t allow it to brown too much. Add in almond milk slowly, whisking the whole time, to create a béchamel sauce.
  3. Season the sauce with a grated garlic clove, miso, mustard, nutritional yeast, thyme leaves, salt, pepper and a good squeeze of lemon to cut through the richness. Taste and adjust the seasoning to your liking.


  1. Transfer the sauce to the skillet you used earlier (if you don’t have a skillet you can use a baking dish instead), place raw gnocchi, cooked mushrooms, raw broccoli chopped small in the sauce. Top with grated vegan cheese (or puddles of homemade cashew one like I did), breadcrumbs, pine nuts and some more thyme leaves.
  2. Cover the skillet tightly with a piece of kitchen foil and allow it to bake uninterrupted for 15 minutes.
  3. After 15 minutes, take the foil off and bake for a further 20-25 minutes until everything is beautifully browned. Divide between bowls and enjoy immediately.

*If wanting to keep this dish gluten-free, make sure to use a gluten-free miso paste – made with chickpeas, rice, millet, amaranth or quinoa instead of wheat, barley or rye.

**Be sure to check that your shop-bought gnocchi is vegan as some supermarket brands add milk. I have not tried making this dish with homemade gnocchi, but I believe that it will work just as well.

8 g
14 g
1 g
9 g
43 g
*per serving
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15 reviews, 33 comments
The sauce was so yummy! And rich! Hard to believe it’s non dairy. I used broccolini. Subbed tahini because the grocer was out of miso paste. Will definitely make this again.
    Yay, I am so happy to hear that you enjoyed this dish so much, Bev! Thank you and thank you for taking the time to write this lovely review, much appreciated. x Ania
This was very yummy! I even had baby broccoli to use up so this worked out perfectly! Will definitely add to the rotation!
    Yay! Thanks so much, Eva! I'm so happy to hear that you enjoyed it and thank you so much for taking the time to review - I really appreciate it. x Ania
I made this last night..really good. I even made the cashew cheese for the top. I sent the recipe to my non vegan brother...I know his family will love it! 😊❤
    Thanks so much, Paula! I'm delighted to hear that this recipe was such a success and I hope your brother will find it enjoyable too. And I really appreciate you taking the time to leave a review. x Ania
Making this over the weekend...I think spinach instead of broccoli would be good too!
    Hi Paula,
    Spinach has much more moisture than broccoli so it may affect the texture of the bake so that's something to be aware of. I hope you enjoyed it! Ania
Can I use frozen gnocchi like the ones from Traders Joe?
    Hi Ben,
    I have not tried with those, but I am pretty sure that it will be fine if you defrost them first (I'm assuming it's raw frozen gnocchi). Hope this helps! Ania
Kara Smith:
I've made this recipe three times, including once for non-vegans, and it's been incredible every time. It's rich, tasty and comforting but also quick and easy to make. Most recently, I tried it with spiced Brussels Sprouts instead of broccoli and it was so good!
    Thank you for your kind words, Kara! I'm really happy to hear that this recipe has become such a favourite of yours and that it went down with non-vegan too. Spiced Brussels sprouts sound like an amazing variation! x Ania
Hi Anna! Is it possible to make some of this in advance? And then do the last 15mins + 20/25mins in the oven when you are going to serve it. Looks amazing and want to make it for friends, but not really be in the kitchen anymore when they are here.
    Hi Juna,
    I would pan-fry the mushrooms and make the bechamel in advance, for sure, and then mix it and whack it in the oven just before your guests are meant to arrive. Hope it will go down well! Ania
Very tasty recipe!
    Thanks Zoe, I'm happy to hear that! Ania
This was absolutely amazing, definitely at the top of my list for comfort/cold weather food now! Made with frozen gnocchi without needing extra cooking time. Keeping this bechamel sauce in mind for other things too.
    That's so nice to hear, Steff! Thank you and thanks for letting me know about frozen gnocchi, it's great to know that there is no need to thaw them first. Ania
delish! soaked dried shiitake mushrooms instead of fresh; added twice as much thyme for more flavor and three times the broccoli for better health. thanks for sharing via FB.
    My pleasure, I am glad to hear that you enjoyed it! x Ania
Hey Emma, I've made the recipe with the vegan applewood cheese so the calories might be slightly different and I added 10 more grams of flour to thicken up my sauce-but it shouldn't make much difference. The whole recipe is 1400kcl, if you have 4 servings out of it, one serving is roughly 350kcl.
Hope that helps!
    Thank you for this, Anna! I am hoping to have calorie counts in my new website (soon). x Ania
I made this yesterday just for myself and almost ate the entire dish in one go! (Granted, my package of gnocchi was smaller than 500g) I added sage and a splash of white wine to the mushrooms, and I used grated vegan cheese (which didn't really melt, but it still tasted good), and my, what a creamy, umami, comforting meal! Dziękuję za przepis Ania, like all the others I've tried from your blog it was delicious!
Verena (the Polish learner who asked you for more Polish content, if you remember!)
    Aw, thank you for your kind words, Verena! I am so glad this dish brought you comfort and I am sorry I underdelivered on my promise to do more Polish stuff (of course I rememeber!). It's been a bit tough lately but I do have one Polish dish in the works although my issue is that it looks really unappetising so trying to figure out how to make it/present it so that anyone wants to eat it ;) . Stay safe! x Ania
This dish is absolutely delicious! So easy, creamy, comforting and filling. What a great idea. Thanks so much for sharing it with us. I look forward to making it for mates who believe they can't live without cheese!
    Aw, thanks so much for your kind feedback, Holly! I'm so glad you enjoyed it so much and I hope your cheese-loving mates will approve of it too! x Ania
I just made this for some good hangover comfort food and it was brilliant. I thoroughly enjoyed making it and even more so eating it.
I didn’t have everything so substituted broccoli for sliced Brussels sprouts and used sage instead of thyme.
It was delicious and loved by the family.
Thank you!
    Thanks so much for your kind words, Andrea! I'm delighted to hear that you and your family enjoyed this dish and your substitutions sound well judged and delicious too. x Ania
Ellen Lindner:
Made this as written, and it was DELIGHTFUL!!!! We're having the leftovers tonight. I'm excited to make this again, maybe with cavalo nero instead of the broc. My only tweak was adding some water to the bechamel as it cooked - mine got thick! We used Vegan Chao for the grated cheese and it was perfect. I'll definitely make this again!
    Hi Ellen,
    I'm delighted to hear that enjoyed this dish. As for the thickness of the sauce, it very much depends on the level of heat used, how long you simmer it for, etc. I have tested it several times as I found 450 ml of plant milk and 4 tsp of flour to be just right but adding more water was a great instinct if yours ended up on the thicker side. Ania
Hi Ania,
I just made them and it's absolutely delicious! I tried them with homemade gnocchi, and it's amazing!
Thanks x
    That's fantastic to hear, Elena! Thank you for taking the time to let me and my readers know that you enjoyed this recipe - much appreciated. X Ania
Hey Ana- Roughly how many calories are in one serving of this? With food like this, I usually eat one portion the day I bake it, then store in the fridge and eat the remaining two portions over two days. Thanks!
    Hi Emma,
    Unfortunately, I have no idea how many calories this dish is. I don’t have any means of calculating this kind of information in my current website, but hoping to be able to include it (for new recipes initially as I have to do all the calculations by hand) in the next edition. It should be launching in the next 2 months, please bear with me. In the meantime, I if you want to be able to count calories in your meals an app like Cronometer will help. Ania
Hi Ania,
What a scrumptious dish! I decided to make it 'cos I liked the idea of not having to boil the gnocchi. It's amazingly tasty, definitely for keeps. Thanks from Israel
    I'm so happy to hear that, Tamar! And thank so much for taking the time to let me know that this was such a success! x Ania
Susan Dubose:
We doubled the recipe, and added an entire, thinly sliced chorizo. This creates the richer spicier flavour it needs, unless you're vegetarian, obvs, and we've had it several times... a firm family favourite.
    Great to hear that you and your family enjoyed it, Susan. You can get decent vegan chorizo these days so this could be a nice variation for us, vegans, too. x Ania
I made this dish last night for dinner. It was absolutely delicious super savory and pair beautifully with a cab! It was simple to make and tasted just as good this afternoon for lunch. Thank you for posting! I will be adding this to my favorites list!
    I'm so happy to hear that, Lisa. Thank you for letting me know that it has become your family staple - I'm honoured! x Ania
Rowan Morrison:
Just made this with gluten free gnocchi and it is SO GOOD
    Thanks so much, Rowan. I'm so happy to hear that you enjoyed it! x Ania
Hi there,
I am planning to make homemade spinach gnocchi. Do you think this recipe will work with them? I really don’t know what Bechamel sauce should taste like. Thanks!
    Hi Lisa,
    Sure, I don't see why not although I have only tested this dish with shop bought gnocchi myself, which are quite firm. Traditional béchamel is a creamy sauce made of butter, flour and milk, but various flavourings (like cheese, nutmeg) are added to give it a bit of 'personality'. You can totally adjust it to your taste. Good luck! Ania
Sue Sullivan:
Lovin this gnocchi bake is there a way to pin theses recipes straight to my Pinterest? I do follow you on Pinterest, but cannot seem to find this recipe there. Thanks Sue x
    Hi Sue,
    Yes, there will be - I was too tried last night to make one, will do it now - keep your eyes peeled. Ania
    PS: it's up there now...
What is kitchen foil? Aluminium foil? Can I use baking paper to cover?
    Hi Meg,
    Yes, it's aluminium foil. I suppose you can but you will have to afix it to the pan somehow, you could also use a fitting lid if you have it. Hope this helps! x Ania
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