Cheesy Vegan Gnocchi Bake

Plantiful Palate
1 day ago
6 min read

This Creamy Cheesy Vegan Gnocchi Bake is the kind of vegan dinner recipe that feels like a hug on a plate, warm and bubbling and unapologetically cheesy. It does this by wrapping soft potato gnocchi in a rich plant based cheese sauce with golden edges, hints of garlic and herbs and little bursts of sun dried tomatoes for balance. It is cosy, comforting and everything people adore about vegan Italian recipes, with the added bonus that you can make the gnocchi completely from scratch if you want the full weekend kitchen experience.

It is indulgent without feeling heavy, simple enough for a weeknight yet impressive enough for guests and it fits beautifully within both vegan recipes and lacto vegetarian recipes. Homemade gnocchi gives it that extra tender bite that tastes like something you would order in a tiny Italian trattoria, but the bake still works perfectly with ready made gnocchi for those nights when you want maximum comfort with minimal effort.

Recipe:

Serves: 4

Prep time: 40 mins
Cook time: 25 mins
Total time: 65 mins

Ingredients:

For the homemade gnocchi:

900 g floury potatoes such as Maris Piper
180 g plain flour plus extra for dusting
1 tsp fine sea salt
1 tbsp olive oil

For the gnocchi bake:

2 tbsp olive oil
3 cloves garlic finely chopped
1 small onion finely diced
80 g sun dried tomatoes in oil drained and chopped
120 g fresh spinach roughly chopped
Small handful fresh rocket leaves to serve

For the creamy cheesy sauce:

50 g vegan butter
50 g plain flour
750 ml unsweetened oat milk or other creamy plant milk
3 tbsp nutritional yeast
1 tbsp vegan cream cheese optional for richness
1 tsp Dijon mustard
½ tsp garlic powder
½ tsp onion powder
1 tsp fine sea salt plus more to taste
Black pepper to taste
120 g vegan mozzarella grated
60g vegan cheese grated
40 g vegan parmesan style cheese grated

For the topping:

60 g vegan mozzarella grated
20 g vegan parmesan style cheese grated
30g vegan cheese grated

Method:

Heat the oven to 200°C fan 180°C. Line a baking tray with foil. Pierce each potato a few times, then bake for 50 to 60 minutes until the skins are crisp and the insides collapse when pressed. Scoop out the fluffy potato and let it steam for 5 minutes so the excess moisture evaporates and you get wonderfully light gnocchi.
Mash the potato until smooth and cloud like. Sprinkle over the flour and salt, drizzle in the olive oil and gently bring everything together with your hands. The dough should feel soft and barely tacky. Keep your touch light because the less you work the dough the softer and more pillowy your gnocchi will be.
Dust your work surface with flour. Divide the dough into four portions and roll each one into a long even rope about 2 cm thick. Slice into 2 cm pillows, enjoying the little bounce they give, and place them onto a floured tray so they stay separate.
Bring a large pot of salted water to a gentle boil. Drop in the gnocchi in batches. They will sink at first then float once cooked which usually takes about 2 minutes. Lift them out with a slotted spoon and set them on a plate to steam dry which helps the sauce cling beautifully.
Warm the olive oil in a wide pan. Add the diced onion and cook for 4 to 5 minutes until soft and fragrant. Stir in the garlic and let it release its aroma for a minute. Add the chopped sun dried tomatoes and cook for 2 minutes before folding in the spinach which will wilt into glossy emerald strands.
For the creamy cheesy sauce melt the vegan butter in a saucepan. Sprinkle in the flour and whisk into a smooth paste. Cook for 1 minute until it smells lightly toasty which builds depth.
Slowly pour in the plant milk while whisking constantly. The sauce will thicken into a velvety consistency after 5 to 7 minutes. Stir in the nutritional yeast vegan cream cheese mustard garlic powder onion powder salt and pepper. It should taste rich comforting and well balanced.
Add the vegan mozzarella, vegan cheese and parmesan style cheese. Stir until fully melted and silky. Taste and adjust the seasoning so the flavour really shines.
Combine the cooked gnocchi with the spinach and sun dried tomato mixture. Pour over the cheesy sauce and fold gently so every piece of gnocchi is coated.
Transfer the mixture to a lightly oiled baking dish. Sprinkle the remaining vegan mozzarella, vegan cheese and parmesan over the top to create a bubbling golden crust.
Bake for 20 to 25 minutes until the top is golden and the edges are bubbling. Let it rest for 5 minutes which helps the sauce settle then finish with fresh rocket and serve warm and cosy.

Additional Tips:

Homemade gnocchi are best when the potato is baked not boiled because the dough stays lighter and less sticky.
Always steam dry potatoes and cooked gnocchi because excess moisture will make the dough dense.
If your sauce thickens too much whisk in a splash more plant milk until silky.
For a stronger cheesy flavour add an extra tablespoon of nutritional yeast or a spoonful of vegan cream cheese.
Stir through roasted cherry tomatoes or basil for more flavour.

Alternative Cooking Methods:

Pan cooked version: simmer the sauce with cooked gnocchi for 5 minutes and serve without baking.
Air fryer topping: air fry the assembled dish uncovered for 5 minutes to brown the top.
Gluten free: use gluten free flour for both the gnocchi and sauce.
High protein: stir through white beans or vegan chicken pieces.

Allergy information / alternatives:

Gluten free: use gluten free flour and gluten free gnocchi.
Nut free: choose nut free plant milk and nut free vegan cheeses.
Soy free: use oat milk and soy free cheese alternatives.

Nutritional Information (per serving):

Calories: 620
Protein: 18 g
Carbohydrates: 88 g
Fat: 20 g
Sugar: 4 g
Salt: 2.3 g

Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.

For more bold vegan recipes and quick vegan recipes, explore the Plantiful Palate collection, flavour‑first, weeknight‑friendly, always crowd‑pleasing, and designed to help you cook authentic plant‑based dishes at home that are easy, accessible, and full of flavour.

Cheesy Vegan Gnocchi Bake FAQs

❓ Can I really make vegan gnocchi from scratch easily?

Yes. It is much simpler than most people expect. Baking the potatoes keeps them fluffy, and using a gentle touch creates soft, pillowy gnocchi that taste fresher and lighter than anything ready made.

❓ How do I stop my vegan gnocchi from becoming dense or gummy?

Use baked potatoes instead of boiled, keep the dough just barely mixed and steam dry both the potatoes and the cooked gnocchi. These small steps help the gnocchi stay tender and airy.

❓ What makes this one of the best vegan Italian recipes for cosy dinners?

The combination of silky cheese sauce, soft homemade gnocchi and a bubbling golden top gives you classic Italian comfort in a fully plant based dish that still feels rich and indulgent.

❓ Can I use shop bought gnocchi instead of homemade?

Absolutely. Store bought gnocchi works beautifully and makes the recipe even faster. Homemade gnocchi adds a softer texture, but both versions bake well in the creamy sauce.

❓ How can I make the cheesy sauce extra rich and flavourful?

Add an extra spoon of vegan cream cheese or a touch more nutritional yeast. You can also blend in soaked cashews for an ultra creamy boost.

❓ Will this recipe still work if I add vegetables or protein?

Yes. This bake is flexible. Add roasted cherry tomatoes, sautéed mushrooms, white beans or vegan chicken pieces to make it heartier.

❓ Can I prepare this vegan gnocchi bake ahead of time?

Yes. Assemble the dish fully then chill it. Add 10 extra minutes to the baking time if cooking from cold. It reheats well and keeps its creamy texture.

❓ What is the best plant milk for creamy vegan cheese sauce?

A thicker milk such as oat milk gives the best texture. It makes the sauce velvety, stable and naturally sweet without overpowering the savoury flavour.

❓ Can I freeze this gnocchi bake?

Yes. Freeze portions after baking, thaw overnight and reheat in the oven until hot and bubbling. The sauce stays creamy and the gnocchi hold their shape.

If you’re looking for more vegan recipes or lacto vegetarian recipes like this one, visit Plantiful Palate’s full recipe library.

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