Vegan Baked Gnocchi
This vegan baked gnocchi is the ultimate family meal! Made in one pot in less than 40 minutes, it comes with tender gnocchi, a rich and garlicky tomato sauce, and a homemade cheese topping! Satisfying, hearty, and easy to make!
Ingredients
Cheese Sauce
- 1/3 cup raw cashews soaked overnight
- 1/2 cup water
- 2 tbsp nutritional yeast
- 1 tbsp tapioca starch
- 1 and 1/2 tsp white vinegar
- 1/2 tsp sugar
- 1/4 tsp salt
Baked Gnocchi
- 1 tbsp oil
- 3 cloves of garlic minced
- 1 small onion minced
- 2 14-ounce cans diced tomatoes
- 2 tbsp Italian seasoning
- 1/2 tsp sugar
- 1/4 tsp ground black pepper
- 1/8 tsp salt
- 1 pound uncooked gnocchi
- 1/3 cup loosely packed fresh basil
Instructions
Cheese Sauce
- Drain the soaked cashews and transfer them to a blender. Add the water, vinegar, nutritional yeast, salt, and sugar. Blend on high speed until smooth. At this point, you can taste the sauce and adjust the saltiness and tanginess to your liking.
- Add the tapioca starch and blend for a few more seconds. Set the sauce aside.
Baked Gnocchi
- Preheat the oven to
350 °F (175°C). - Sauté the aromatics. Heat the oil in an oven-safe skillet over medium heat. Once hot, add the diced onion, garlic and sauté for 2-3 minutes.
- Blend one can of tomatoes. Add one can of the diced tomatoes to a blender and blend until smooth. This step will result in a slightly less chunky sauce.
- Add the tomatoes, seasonings, and gnocchi. To the skillet containing the onions and garlic, add the blended tomatoes as well as the other can of diced tomatoes. Next, add the Italian seasoning, sugar, pepper, and salt.Add the uncooked gnocchi and fresh basil leaves, and stir to combine.
- Cover and bake. Cover the skillet with aluminum foil and bake for about 20 minutes.
- Remove the aluminum foil and pour the cashew cheese sauce over the baked gnocchi. Place under the broiler for 3-5 minutes or until the sauce is set and slightly golden brown.
- Serve. Remove from heat and let cool for a few minutes before serving with a green salad on the side.
Notes
- Blend half of the diced tomatoes. For more saucy consistency, I recommend blending one of the cans of diced tomatoes or using one can of diced tomatoes and one can of tomato sauce.
- Use vegan grated cheese. If you want to save time or want to make this recipe nut-free, you can skip the cashew sauce and use store-bought grated vegan cheese.
- Garnish with fresh basil. Right before serving, top your gratin with chopped fresh basil for more flavor!
- To reheat leftovers: Cover the skillet with foil and reheat for 15-20 minutes in a 350°F (175°C) preheated oven.
Nutrition
Serving: 1 serving | Calories: 378 kcal | Carbohydrates: 60.2 g | Protein: 10.6 g | Fat: 12.2 g | Saturated Fat: 2 g | Sodium: 165 mg | Potassium: 694 mg | Fiber: 4.4 g | Sugar: 8 g | Calcium: 38 mg | Iron: 2 mg
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