vegan gnocchi recipe

You need to try this Vegan Gnocchi Bake! Ready in under an hour, this delicious dish is perfect for cweeknight dinners.

Vegan Gnocchi Bake

butternut squash (small/ medium sized), peeled and cubed

olive oil

(1) shallot

garlic

kale leaves, stripped

Julienne Bruno Crematta

oat milk

yeast

Salt

Pepper

½ tsp chilli flakes

water kale

vegan butter

panko

walnut pieces

sunflower seeds

golden flax/ linseeds

potato Gnocchi (find this in the fridge isle at your supermarket)

Roast Squash

1. Roast squash tossed in 2 tbsp olive oil and seasoned with salt at 200c for 20-25 minutes, turning halfway through cooking until golden. 

Fry Aromatics

2. Finely chop the shallot then fry gently in 1 tbsp olive oil for 10 minutes stirring often until softened. Add the garlic, season with a generous grind of black pepper then cook for one more minute then remove from the heat, set aside and allow to cool. 

Blanch Kale

3. Blanch kale leaves for 1 minute in a large pan of boiling water, drain and quickly cool under running water or placing straight into a bowl of iced water. Drain and squeeze the leaves dry then roughly chop and transfer to a mixing bowl with ⅓ (approx of the roasted squash. 

Blitz Ingredients

4. Add the remaining ⅔ rds of the roast squash (approx 200g) along with the onion and garlic to the cup of a high-power blender. Add crematta, oat milk, yeast, chilli flakes, seasonings and the cooking water. Blitz for between 30 seconds and 1 minute until you have a creamy sauce. Taste and adjust seasoning to suit if required. 

Fry Nuts and Seeds

5. Melt the butter in a pan until foaming, toss in the panko, nuts and seeds and stir to combine, ensuring that the mixture is evenly coated. Remove from the heat. 

Cook Gnocchi and Coat

6. Bring the water used to blanch the kale back to a boil, cook the gnocchi for 2 minutes before transferring to the bowl with the kale. Add the creamy squash sauce and stir, coating the gnocchi, kale and roasted squash. 

Transfer and Bake

7. Transfer to individual ovenproof dishes, top with the nut and seeds before baking for 8 minutes at 220c until the top is golden. Remove from the oven, allow to sit for a minute then serve and enjoy! 

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A copycat recipe of the famous Olive Garden gnocchi soup, vegan version.

Vegan Olive Garden Gnocchi Soup

olive oil (or vegetable broth)

onion

celery (diced)

carrots (grated)

garlic (minced)

salt

½ tsp black pepper

onion powder

Italian seasoning

turmeric

all-purpose flour

vegetable broth

soy milk

cashew cream

spinach (chopped)

oz gnocchi

lemon (squeezed)

In a large pot over medium, heat the olive oil.

Add the celery and onion, and saute until softened, approximately 5 minutes.

Add in the garlic and carrots and stir. Add the spices, including the salt, black pepper, onion powder, Italian seasoning, nutritional yeast and turmeric.

Add in the flour. Stir for 2 minutes until combined.

Add in the vegetable broth and soy milk. Stir.

Add the cream and stir. Bring the soup to a gentle boil, and add the gnocchi. Boil for 4 to 5 minutes until they rise to the top. Finish with a squeeze of lemon and fresh cracked black pepper.

Stir in the spinach and enjoy!

This Tuscan vegan gnocchi recipe is so easy to make and packed with flavor. It&#039;s the perfect plant-based dinner recipe when you&#039;re in a pinch and is ready in under 30 minutes!

Tuscan Vegan Gnocchi

white wine (I used pinot grigio)

cashew cream (click

tomato paste

tomatoes

oregano

thyme

salt (or more, to taste)

black pepper

red pepper flakes

gnocchi

basil

kale

saute garlic

Add the garlic and olive oil to a skillet and saute over low heat for a few minutes until just slightly golden brown.

add wine

Add in the white wine and simmer until it has reduced by half.

whisk together

Add in the cashew cream, vegetable broth and tomato paste. Whisk together.

add spices

Add in the sundried tomatoes, italian seasoning, oregano, thyme, salt, pepper and red pepper flakes. Whisk together,

boil and add gnocchi

Bring to a very low boil, then add in the gnocchi. Keep heat low and let simmer in the sauce until the gnocchi is cooked through, stirring occasionally to prevent burning.

add more broth

Depending on the type and brand of gnocchi you used, you may need to add in a splash more broth so the gnocchi can cook fully.

add in kale, serve

Give everything a good stir, then mix in the kale and stir until wilted. Stir through the vegan parm, then garnish with fresh basil. Enjoy!

So good and quick will be making this often. I followed the recipe but, added some walnut/ mushroom meat I made and y’all got a winner right here. I love being vegan trying out different foods so next time I’ll remember the cheese LOL. Thanks for sharing

Loved it!! I made it twice, the 2nd time I used 2 packages of cauliflower gnocchi &amp; omitted the salt. It worked great! I think because my cashew cream had salt, the 1st time around was a little too salty. Will be adding this into my regular rotation!

Very easy and oh so delicious!  Wonderful recipe!

i have never left a review on a recipe before but i enjoyed this so much! i made the cashew cream recipe too and it worked perfectly :) didn’t have any kale or something to substitute but wow this is so yummyyyy also i added diced onions in the beginning

Thank you for the recipe—this was so delicious! Is there any way to add some kind of bean for more protein? I'm not sure what kind could work.

This was an incredible recipe. I’ll make it again and again!

Delicious! My husband is allergic to nuts so I used coconut instead of cashew cream. We both loved it.

Absolutely delicious!! We loved it. Quick and easy was an added bonus.

Another incredible recipe from EWC.  I made the meal as is, no substitutions or deviations.  The cashew cream recipe was easy and came together quickly.  Requires almost no chopping prep (just garlic, tomatoes, kale... and basil if you want), very few dishes, and one pot to cook.  A lovely weeknight meal.

A delicious sheet pan recipe that saves you effort and time and feeds you al week.

Mediterranean Gnocchi

oz gnocchi (shelf-stable, one package)

chickpeas

artichoke hearts (halved)

olive oil oil

garlic powder

salt and pepper (to taste)

vegan feta (or vegan parmesan)

basil leaves (torn)

balsamic glaze (to drizzle before serving)

Preheat the oven to 400°F and line a large sheet pan with parchment paper.

Spread the gnocchi, beans, red onion, sun-dried tomatoes, and marinated artichokes across the sheet pan. Drizzle with the olive oil, sprinkle with oregano, garlic powder, salt, and pepper, then toss everything together until well coated. Arrange in a single layer.

Roast for 20 to 22 minutes, stirring halfway through, until the gnocchi are golden and crisp on the outside and the vegetables are caramelized.

Remove from the oven and immediately sprinkle with vegan cheese. Allow the residual heat to soften and melt it slightly. Scatter with fresh basil and finish with a drizzle of balsamic glaze before serving warm.

Top 4 vegan gnocchi recipe recipes from across the web

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Vegan Gnocchi Bake

Vegan Olive Garden Gnocchi Soup

Tuscan Vegan Gnocchi

Mediterranean Gnocchi

Top 4 vegan gnocchi recipe recipes from across the web

The most viewed vegan gnocchi recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Gnocchi Bake

Vegan Olive Garden Gnocchi Soup

Tuscan Vegan Gnocchi

Mediterranean Gnocchi

The most viewed vegan gnocchi recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine