Vegan Gnocchi Bake with Hearty Bolognese Sauce Recipe

Introduction

This Vegan Gnocchi Bake with Bolognese Sauce is a comforting, hearty dish perfect for any night of the week. Packed with delicious plant-based flavors and creamy bechamel, it’s an easy recipe that satisfies both vegans and non-vegans alike.

Ingredients

• 2 medium-size carrots (finely diced)
• Extra virgin olive oil (as needed)
• 1 medium-size brown onion (finely chopped)
• 3 cloves garlic (finely chopped)
• 2 teaspoons dried oregano (or to taste)
• 2 teaspoons dried thyme (or to taste)
• 1/2 cup (60g) walnuts (any type of nut or seeds, finely chopped, optional)
• 400 g (14 oz) canned brown lentils (drained)
• 400 g (14 oz) canned crushed tomatoes
• 1 tablespoon balsamic vinegar
• 1 tablespoon granulated sugar (brown sugar or coconut sugar, to taste)
• 1 tablespoon miso paste (optional)
• 1 1/2 cups (360g) vegetable broth (stock) (or water, as needed)
• 500g gnocchi (uncooked)
• Salt and pepper (to taste)
• 1/4 cup (30g) all-purpose plain flour (or gluten-free flour blend)
• 2 tablespoons (30g) extra virgin olive oil (vegan butter, or water)
• 1 cup (250g) soy milk (or other dairy free milk)
• 2 tablespoons nutritional yeast (to taste)

Instructions

1. Step 1: Add the carrots, onion, garlic, and olive oil to a large saucepan over medium-high heat. Sauté for about 5 minutes until fragrant.
2. Step 2: Stir in the dried oregano, thyme, and walnuts (if using). Cook for 1 minute, adding a splash of vegetable broth or water if ingredients start to stick.
3. Step 3: Add the lentils, crushed tomatoes, balsamic vinegar, sugar, miso paste (if using), and 1/2 cup vegetable broth. Simmer for 15 minutes until carrots are tender.
4. Step 4: Stir in the uncooked gnocchi and the remaining vegetable broth. Increase heat to high and cook for 5–10 minutes until gnocchi is tender, adding more broth if needed.
5. Step 5: Season the bolognese sauce with salt and pepper to taste. Set aside.
6. Step 6: Preheat the oven to 180°C (350°F).
7. Step 7: In a small saucepan, heat the oil or vegan butter over medium heat. Whisk in the flour and a splash of soy milk. Cook, whisking continuously for 2–5 minutes until a thick paste forms.
8. Step 8: Gradually add all remaining soy milk and nutritional yeast while whisking vigorously. Continue cooking for about 5 minutes until the sauce thickens.
9. Step 9: Season the bechamel with salt and pepper. Whisk or blend if needed to remove lumps.
10. Step 10: If using a separate casserole dish, transfer the bolognese gnocchi mixture into it. Pour the bechamel sauce evenly over the top.
11. Step 11: Bake for 10–15 minutes or until the surface is slightly golden brown.
12. Step 12: Serve hot or warm, garnished with vegan parmesan if desired, alongside a fresh salad or vegetables.

Tips & Variations

• For added texture, swap walnuts for your favorite seeds or omit them altogether.
• If you can’t find gnocchi, small pasta like orecchiette works well as a substitute.
• Use gluten-free flour and gnocchi to make this dish gluten-free.
• Add a pinch of chili flakes into the sauce for a spicy kick.
• Miso paste is optional but gives the sauce a rich umami depth.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through. You can also freeze individual portions for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe nut-free?

Yes, simply omit the walnuts or replace them with seeds like pumpkin or sunflower seeds to keep the texture without nuts.

Do I need to cook the gnocchi before adding it to the sauce?

No, the recipe uses uncooked gnocchi, which will cook directly in the sauce as it simmers, absorbing all the flavors.

Vegan Gnocchi Bake with Hearty Bolognese Sauce Recipe

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★★★★★

4.6 from 106 reviews

• Author: Julian
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

This Vegan Gnocchi Bake with Bolognese Sauce is a hearty, comforting dish perfect for a family meal. Featuring a rich lentil and tomato bolognese simmered with aromatic herbs and topped with a creamy vegan béchamel sauce, this bake is both nourishing and flavorful. The tender gnocchi cooked right in the sauce make for a satisfying texture, and the dish is finished with a golden oven bake for a delightful crust. Ideal for plant-based diets and those craving a wholesome, dairy-free Italian-inspired meal.

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Ingredients

Scale 1x2x3x

Vegan Bolognese Sauce and Gnocchi

• 2 medium-size carrots (finely diced)
• Extra virgin olive oil (as needed)
• 1 medium-size brown onion (finely chopped)
• 3 cloves garlic (finely chopped)
• 2 teaspoons dried oregano (or to taste)
• 2 teaspoons dried thyme (or to taste)
• 1/2 cup (60g) walnuts (finely chopped, optional; any type of nut or seeds)
• 400g (14 oz) canned brown lentils (drained)
• 400g (14 oz) canned crushed tomatoes
• 1 tablespoon balsamic vinegar
• 1 tablespoon granulated sugar (brown sugar or coconut sugar, to taste)
• 1 tablespoon miso paste (optional)
• 1 1/2 cups (360g) vegetable broth (or water, as needed)
• 500g uncooked gnocchi
• Salt and pepper (to taste)

Vegan Béchamel Sauce

• 1/4 cup (30g) all-purpose plain flour (or gluten-free flour blend)
• 2 tablespoons (30g) extra virgin olive oil or vegan butter (or water)
• 1 cup (250g) soy milk (or other dairy-free milk)
• 2 tablespoons nutritional yeast (to taste)
• Salt and pepper (to taste)

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Instructions

1. Prepare the vegan bolognese sauce and gnocchi: Heat oil in a large saucepan or oven-safe cast-iron pan over medium-high heat. Add diced carrot, chopped onion, and garlic, sautéing for 5 minutes until fragrant.
2. Add herbs and nuts: Stir in dried oregano, dried thyme, and chopped walnuts. Sauté for 1 minute until fragrant, adding a splash of vegetable broth or water if ingredients begin sticking.
3. Add main sauce ingredients: Add drained lentils, crushed tomatoes, balsamic vinegar, sugar, miso paste (if using), and 1/2 cup vegetable broth. Simmer for 15 minutes or until carrots are tender.
4. Cook gnocchi in sauce: Add the gnocchi and remaining vegetable broth to the pan. Increase heat to high and cook for 5–10 minutes until gnocchi is tender, adding more broth if necessary. The sauce will thicken as it cooks.
5. Season to taste: Add salt and pepper as desired. Remove from heat and set aside.
6. Preheat oven: Set oven temperature to 180°C (350°F) to prepare for baking.
7. Make vegan béchamel sauce: In a small saucepan over medium heat, combine oil or vegan butter, all-purpose flour, and a dash of soy milk. Whisk continuously for 2–5 minutes to form a thick paste.
8. Add remaining milk and nutritional yeast: Gradually whisk in the rest of the soy milk and nutritional yeast. Continue whisking vigorously for about 5 minutes until the sauce thickens to a creamy consistency.
9. Season béchamel and smooth: Season with salt and pepper to taste. Whisk vigorously or blend with an immersion blender if lumps remain, to ensure a smooth sauce.
10. Assemble the bake: If the pan used is not oven-safe, transfer the lentil and gnocchi mixture into a large casserole dish (about 3.5 L capacity). Pour the béchamel sauce evenly over the top.
11. Bake: Place the assembled dish in the preheated oven and bake for 10–15 minutes until the surface is slightly golden brown.
12. Serve: Serve the vegan gnocchi bake hot or warm. Optionally garnish with vegan parmesan and accompany with salad or vegetables.
13. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Alternatively, portion into containers and freeze for up to 1 month. Reheat thoroughly before serving.

Notes

• Herbs quantities can be adjusted to taste, balancing oregano and thyme to preferred levels.
• Using canned brown lentils saves time, but cooked dried lentils can be used alternatively.
• Uncooked gnocchi is used so it cooks directly in the sauce, absorbing flavors.
• Miso paste adds umami but can be omitted if unavailable.
• Nutritional yeast gives a cheesy flavor to the béchamel; adjust amount or omit based on preference.
• For gluten-free option, use gluten-free flour blend in béchamel.
• If sauce thickens too much during cooking, add extra vegetable broth or water to loosen.
• This recipe can be made nut-free by omitting walnuts.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Keywords: Vegan Gnocchi Bake, Vegan Bolognese, Plant-based Italian, Lentil Bolognese, Dairy-Free Gnocchi, Vegan Comfort Food