Creamy Vegan Pesto Gnocchi Bake with Roast Vegetables
If you're looking for the ultimate comfort meal, this creamy vegan roast vegetable gnocchi bake is it! Packed with roasted cherry tomatoes, zucchini, maple-glazed mushrooms, and a rich rocket pesto sauce, this dish is bursting with flavour and perfect for a satisfying dinner. Plus, it's simple to make and will quickly become a family favourite.
Why You’ll Love This Vegan Gnocchi Bake
This vegan gnocchi bake is more than just a weeknight meal—it's a wholesome, flavour-packed dish that delivers on both texture and taste. Using simple ingredients like cherry tomatoes, zucchini, and mushrooms, this recipe brings together classic flavours that pair beautifully with a creamy homemade pesto and cashew cheese sauce. The result? A delicious, warming meal that’s as comforting as it is nourishing.
The Benefits of Nutritional Yeast and Walnuts
In this vegan roast vegetable gnocchi recipe, nutritional yeast and walnuts are key players. Nutritional yeast gives the pesto a cheesy flavour without any dairy, while walnuts provide a satisfying crunch and are packed with healthy fats and protein. This combo not only adds to the texture but also boosts the nutritional value of your meal, making it perfect for plant-powered families.
Vegan Gnocchi Sauce Recipes
The hero of this vegan gnocchi bake is the creamy pesto sauce. Made with rocket (also known as arugula), walnuts, and nutritional yeast, this pesto is a bold and vibrant addition to your meal. The combination of these ingredients, along with a homemade cashew cheese sauce, elevates the dish to new levels of creaminess.
If you’re a fan of adding extra veggies, you can easily tweak this recipe. Gnocchi and leek bake is another popular variation that uses the delicate flavour of leeks paired with a creamy sauce. The possibilities are endless!
How to Make Vegan Gnocchi from Scratch
While store-bought gnocchi is convenient, making your own vegan gnocchi is surprisingly easy and adds an extra homemade touch. All you need is potatoes, flour, and a little patience! For this recipe, we’ve opted for traditional store-bought gnocchi, but feel free to experiment with your own.
Practical Tips for Preparing Vegan Gnocchi Bake
Time-Saving Tip: Pre-roast your vegetables the day before to cut down on cooking time.
Storage: Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat in the oven or microwave before serving.
FAQs for Vegan Pesto Gnocchi Bake
Can I use a different type of pesto sauce?
Absolutely! Feel free to experiment with different greens like spinach or kale for a twist on the classic pesto sauce.
What’s the best way to make gnocchi from scratch?
Homemade gnocchi is made by combining mashed potatoes with flour until the dough forms.
This creamy vegan roast vegetable gnocchi bake is a great way to enjoy comforting flavours while keeping things plant-based and wholesome. It’s kid-approved and perfect for busy nights when you need something filling and nutritious. Let me know how your family enjoys this delicious dish!
INGREDIENTS
Roast Vegetable Pesto Gnocchi Vegan
1 punnet cherry tomatoes
1 zucchini, diced
Olive oil
Salt
500g traditional gnocchi
2 cups mushrooms, quartered
1 tsp dried fennel seeds
1 tsp dried basil
1 tsp dried oregano
1 garlic clove, minced
1 tbsp soy sauce
1 tbsp maple syrup
1 tbsp lemon juice
Rocket Pesto Sauce:
3 cups rocket
½ cup walnuts
3 tbsp nutritional yeast
2 garlic cloves
2 tbsp lemon juice
½ cup vegetable stock
Salt & pepper OPTIONAL
Cashew Cheese Sauce:
½ cup cashews
¾ cup warm water
METHOD
Preheat oven to 200c
Toss cherry tomatoes & zucchini with olive oil and salt and place on oven tray. Bake for about 20-30mins
Cook gnocchi as per packet instructions
Heat oil in a fry pan. Add mushroom and cook for 5 mins.
Add fennel, basil, oregano, garlic, soy sauce, maple syrup and lemon juice. Cook, stirring for about 5 mins.
Place rocket, walnuts, nutritional yeast in a blender and blend until finely chopped. Add garlic, lemon juice, vegetable stock, salt and pepper.
Blend cashews and water for 3-5mins until creamy
Combine all components together in a large bowl. Add more salt and olive oil if required
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