Cheesy vegan gnocchi bake - this delicious vegan gnocchi lasagna bake is rich, hearty and very satisfying!
With a layer of roasted gnocchi, a red wine tofu bolognese, bechamel sauce and vegan cheddar and mozzarella this is the ultimate comfort food dish!
This cheesy vegan gnocchi bake is what I make whenever I want something ultra hearty, rich and comforting, but that isn't overly complicated to make.
It is essentially a simpler version of lasagne, with potato gnocchi instead of pasta sheets, and I actually prefer it to lasagna!
Ingredient Details:
Gnocchi: I use shop bought refrigerated gnocchi rather than shelf stable or homemade, though either of those should also work ok. Make sure that you check that the gnocchi you use is vegan friendly, as sometimes it may contain milk and/or egg.
Tofu: I use grated extra firm tofu as the protein source in the bolgnese; sometimes I will also use part tofu and part tempeh. Vegan mince or cooked brown lentils would also work really well instead.
Vegan cheese: As well as topping the gnocchi bake with bechamel sauce I also like to add some vegan cheese for extra richness and flavour. I like Violife Cheddarton extra mature and I Am Nut Ok Bluffalo Notzarella, both of which I get from Ocado. Feel free to use whatever vegan cheese you prefer the flavour of.
Red wine: This adds lots of rich flavour but you can omit it if you don't want to use alcohol. You will also need to make sure that the wine is vegan friendly as not all of them are.
Vegetables: Onion, garlic, celery and carrots are the classic flavour base, and tinned chopped tomatoes and tomato puree (paste) form the sauce. You could also add in some finely chopped mushrooms if you like. To save on chopping time you could use frozen vegetable base mix instead of fresh veg.
Seasonings: Smoked paprika, rosemary, thyme, oregano and bay leaves are my favourites, but do feel free to vary the herbs if you want. Soy sauce and vegan worcestershire sauce (I use Henderson's Relish) add umami flavour.
For the bechamel sauce you will need vegan butter or olive oil, plain flour, unsweetened non-dairy milk (I use soy), and nutritional yeast, lemon juice and garlic and onion granules to create a 'cheesy' flavour.
How To Make Cheesy Vegan Gnocchi Bake:
(Full measurements and instructions can be found in the recipe card at the bottom of the page)
Step 1: Toss the gnocchi with a little olive oil and bake for 20-25 minutes until golden.
Step 2: Fry the chopped vegetables until softened then grate the tofu and add it to the pan, fry for another 5-10 minutes while stirring. Add the herbs, spices and tomato puree.
Step 3: Add the red wine and cook until it has evaporated then add the tinned tomatoes, soy sauce, worcestershire sauce and some salt and pepper, simmer for 10-15 minutes.
Step 4: To make the bechamel, melt the butter in a pan then stir in the flour, Cook while stirring for a couple of minutes.
Step 5: Whisk in the milk a little at a time, stirring well after each addition to make sure there are no lumps. Whisk in the onion, garlic, nutritional yeast and lemon juice then bring the mixture up to the boil while whisking. Once it has thickened remove the pan from the heat.
Step 6: Spread the bolognese sauce over the layer of gnocchi. Pour the bechamel on top and spread it even. Scatter over the grated cheddar and arrange the mozzarella slices on top.
Step 7: Bake for 20 minutes until golden and bubbling.
Top Tips:
For the best results follow the recipe closely and make it exactly as written. The ingredients are all included for a reason and omitting any may result in an inferior flavour.
I highly, highly recommend serving this cheesy vegan gnocchi bake with garlic bread!
FAQ's:
Any leftovers will keep in the fridge for around 3 days. Reheat in the microwave to serve.
I do not recommend freezing this cheesy vegan gnocchi bake as the gnocchi may become soggy.
Yes, make sure that you buy gluten-free gnocchi and use GF flour in the bechamel.
Yes. You will need a large air fryer (approx 7L), a dual basket one would be too small. Remove the inner tray and cook the gnocchi with a drizzle of oil for 15-20 minutes at 180℃/350℉ until browned, give it a shake every now and again. Add the sauces and cheeses on top of the gnocchi then cook at 180℃/350℉ for a further 10-15 minutes until golden and bubbling.
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Cheesy Vegan Gnocchi Bake
Ingredients
- 900 g (2 lb) fresh potato gnocchi*
- 1 Tablespoon olive oil
Tofu Bolognese:
- 1 Tablespoon olive oil
- 1 large onion finely chopped
- 3 sticks celery finely chopped
- 4 medium carrots diced
- 4 cloves garlic peeled and crushed
- 560 g (20 oz) extra firm tofu** grated
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 2 bay leaves
- 2 Tablespoons tomato puree (paste)
- 180 ml (¾ cup) vegan red wine
- 1 400 g (14 oz) tin chopped tomatoes
- 1 Tablespoon dark soy sauce
- 1 Tablespoon vegan worcestershire sauce (Henderson's relish)
- salt and pepper
Bechamel:
- 50 g (3 ½ Tablespoons) vegan butter
- 50 g (6 Tablespoons) plain (all-purpose) flour
- 550 ml (2 ¼ cups) unsweetened non-dairy milk (I use soy)
- 1 teaspoon garlic granules
- 1 teaspoon onion granules
- 2 Tablespoons nutritional yeast
- 1 Tablespoon lemon juice
To Assemble:
- 120 g (4 oz) vegan cheddar cheese grated
- 200 g (7 oz0 vegan mozzarella cheese sliced
Instructions
- Heat the oven to 200℃/180℃ fan/400℉/gas mark 6. Tip the gnocchi into a large lasagna dish and drizzle with olive oil. Roast for 20-25 minutes until golden, giving them a stir every now and again.900 g (2 lb) fresh potato gnocchi*, 1 Tablespoon olive oil
- Meanwhile, heat the olive oil in a large pan and add the chopped onion, celery and carrot. Cook over a low heat for about 10 minutes until softened.1 Tablespoon olive oil, 1 large onion, 3 sticks celery, 4 medium carrots
- Add the garlic and grated tofu to the pan and cook for another 5-10 minutes, stirring often.4 cloves garlic, 560 g (20 oz) extra firm tofu**
- Add the smoked paprika, oregano, thyme, rosemary, bay leaves and tomato puree, cook for another minute while stirring.2 teaspoons smoked paprika, 1 teaspoon dried oregano, 1 teaspoon dried thyme, ½ teaspoon dried rosemary, 2 bay leaves, 2 Tablespoons tomato puree (paste)
- Add the red wine and cook until it has mostly evaporated then add the tinned tomatoes, soy sauce, worcestershire sauce, some salt and pepper and a splash of water. Cook for 10-15 minutes, stirring every now and again. Taste and add more seasoning as desired.180 ml (¾ cup) vegan red wine, 1 400 g (14 oz) tin chopped tomatoes, 1 Tablespoon dark soy sauce, 1 Tablespoon vegan worcestershire sauce (Henderson's relish), salt and pepper
- To make the bechamel, melt the butter in a pan over a low heat then stir in the flour, Cook while stirring for a couple of minutes.50 g (3 ½ Tablespoons) vegan butter, 50 g (6 Tablespoons) plain (all-purpose) flour
- Whisk in the milk a little at a time, stirring well after each addition to make sure there are no lumps.550 ml (2 ¼ cups) unsweetened non-dairy milk (I use soy)
- Whisk in the onion and garlic granules, nutritional yeast, lemon juice and some salt and pepper then bring the mixture up to the boil while whisking. Once it has thickened remove the pan from the heat.1 teaspoon garlic granules, 1 teaspoon onion granules, 2 Tablespoons nutritional yeast, 1 Tablespoon lemon juice
- Spread the bolognese sauce over the layer of gnocchi. Pour the bechamel on top and spread it even. Scatter over the grated cheddar and arrange the mozzarella slices on top.120 g (4 oz) vegan cheddar cheese, 200 g (7 oz0 vegan mozzarella cheese
- Bake for about 20 minutes until golden and bubbling.
Notes
- *Shelf stable gnocchi should also work fine.
- **You can also use vegan mince, grated tempeh or cooked brown lentils.
- See post above for tips, details and step-by-step photos.
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