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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- Season to taste: Add salt and pepper as desired. Remove from heat and set aside.
- Preheat oven: Set oven temperature to 180°C (350°F) to prepare for baking.
- 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.
- 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.
- 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.
- 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.
- Bake: Place the assembled dish in the preheated oven and bake for 10–15 minutes until the surface is slightly golden brown.
- Serve: Serve the vegan gnocchi bake hot or warm. Optionally garnish with vegan parmesan and accompany with salad or vegetables.
- 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
