This Vegan Baked Gnocchi is a really hearty, warming dish made from fluffy gnocchi in a rich tomato sauce topped with gooey vegan mozzarella. Get the recipe below.
Looking for an easy, midweek meal that uses just a handful of ingredients? Then look no further. This Vegan Baked Gnocchi uses simple ingredients to create a delicious dinner that is ready in just 40 minutes.
If you love baked pasta then you'll love baked gnocchi. Gnocchi are light and fluffy clouds of potato that are perfect in this rich tomato sauce. Vegan mozzarella finishes the dish off perfectly giving it a creamy, gooey topping. A couple of fresh basil leaves on top and it's ready to serve!
My mushroom, squash and butter bean lasagne and aubergine and pesto bake are also popular oven dishes you might want to try. Just like this gnocchi dish they're perfect for mid-week meals.
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Ingredients
This Vegan Baked Gnocchi recipe uses just 9 ingredients which can easily be found in your local store. They are:
- Olive oil
- Onion
- Garlic
- Vegetable stock
- Gnocchi
- Passata
- Spinach
- Vegan mozzarella - like this version from I am Nut Ok. If you're feeling adventurous you could try and make your own with my recipe for vegan mozzarella.
- Basil
You can find the exact quantities you need set out below. (I won't judge if you use more garlic and mozzarella - these are ingredients you measure with your heart!)
Step-by-step Instructions
There are just four easy steps to make this recipe.
- Step 1: Make the tomato sauce by frying the onion and garlic in a pan before adding the passata and stock or water.
- Step 2: Add the gnocchi and spinach to the pan and coat evenly in the sauce.
- Step 3: Pour the gnocchi into an oven proof dish, top with the vegan mozzarella and bake for 20 mins.
- Step 4: Serve with leaves of fresh basil on top!
Hint: to get the cheese extra melty and bubbly, put it under the grill before serving.
Substitutions
If you don't have these exact ingredients, don't worry! There are a few substitutions that can be made.
- Leafy greens - instead of spinach you could use another leafy green vegetable like cavolo nero (one of my favourites!)
- Vegan cheese - if you can't get hold of vegan mozzarella then you can substitute it with any other melty vegan cheese.
- Pasta - if you can't get hold of fresh gnocchi then pasta will work instead.
Variations
Want to mix things up a bit? Why not try one of these variations.
- Increase the veg - add mushrooms, peppers, courgette or any other vegetables you have to hand to make this packed full of veg
- Spice it up - add some chilli flakes for an extra kick
Storage
If you have leftovers simply cover and store in the fridge for up to 2 days. Reheat in the oven until the vegan cheese has melted again and the sauce is bubbling hot.
Top Tip
Don't overcook the gnocchi. You want it tender. Cooking it for too long will make it mushy.
FAQ
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Serving suggestions
Why not serve with one of these tasty sides:
The recipe
Vegan Baked Gnocchi
Ingredients
For the tomato sauce
- 1 tablespoons olive oil
- 0.5 onion finely diced
- 2 cloves garlic minced
- 350 g passata
- 125 ml vegetable stock or water
- 0.5 teaspoon salt
For the gnocchi
- 450 g gnocchi
- 150 g baby spinach
- 200 g vegan mozzarella
- 0.5 handul basil leaves only
Instructions
- Preheat you oven to 200 C / 400 F / gas mark 6.
- Heat the olive oil in a frying pan over medium heat.
- Add the onion and garlic and fry until softened.
- Add the passata and vegetable stock (or water) and bring to a simmer.
- Season with the salt to taste.
- Add the gnocchi and spinach and stir to coat evenly with the sauce.
- Top with the vegan mozzarella.
- Bake in the centre of the oven for 15-20 minutes, until gooey and light golden brown on top.
- Serve with basil leaves on top.
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