Creamy Baked Vegan Gnocchi
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This Creamy Baked Vegan Gnocchi is the ultimate comfort meal – creamy, saucy and a whole lotta tasty.
I know, I know, it’s technically still summer, but I couldn’t wait another second to share this creamy, baked pasta dish that just screams FALL!
This casserole is filled with a creamy white wine sauce, wilted kale and chunky bites of gnocchi. Do you really need to hear anything else? You should be running to the store to get the ingredients, now…like, NOW!
Ok, I’ll tell you some more – just in case you aren’t quite sold.
If you have every made my Creamy White Wine Vegan Gnocchi before, then you are already pretty familiar with this recipe. The sauce is super similar. But this recipe makes the sauce even better because when you bake it, the top and sides get a nice brown crunch that is to die for.
And because it is almost Fall I felt like we needed to add a hearty green to the mix. Because you know…health.
I went with kale, but you can totally swap it out for spinach or chard.
Now here are some reasons you are going to love this Creamy Vegan Baked Gnocchi:
- It is quick to make.
- Decedent without requiring a ton of work.
- Totally creamy and comforting.
So without further ado, let’s get cooking.
Creamy Baked Vegan Gnocchi
Ingredients
- 16 oz package gnocchi
- 3 handfuls kale chopped
- 2 tbsp vegan butter
- 4 cloves garlic diced
- 8 oz white wine
- 12 oz non-dairy milk
- 1 tsp vegan chicken bouillon*
- 1/4 cup vegan parmesan
- 2 tbsp flour
- 1 small lemon zested
- salt & pepper to taste
Instructions
- Preheat oven to 400 degrees and coat an 8×8 pan with non-stick spray.
- Bring a large pot of water to a boil. Add gnocchi and kale to the pot and cook until gnocchi float to the top (approx. 3 minutes). Drain gnocchi and kale and set aside.
- Melt butter in a pan over medium heat. Add garlic and sauté for 30 seconds.
- Pour wine in the pan and allow to cook down for 3 minutes, stirring regularly.
- Add milk, bouillon, vegan parmesan and flour to the pan and whisk constantly until smooth and bubbly. Zest lemon and add to the pan.
- Add salt & pepper to taste.
- Add gnocchi and kale to the pan and stir to combine. Transfer everything to the baking dish.
- Bake uncovered for 20-30 minutes, or until top and sides are slightly browned. Remove from the oven and serve immediately.
Notes
This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!
If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!
This was SOO yummy! The wine gave the flavors so much depth. I added breadcrumbs and pepita Parmesan on top, it was fantastic!! Thanks for sharing
So glad you liked it! 🤗
Hi, this meal sounds really good. Would i be able to change the Parmesan to nutritional yeast? I don’t like Parmesan.
Well, I don’t like nutritional yeast, so I can’t say for sure. But if you like the flavor, then it should work fine!
This was so so delicious! My meat eating husband enjoyed it and so did my 19 month old. No leftovers here!
ok…I dont use vegan butter, coconut milk or any product that has fat in it. I am SOSFA…Like Chef AJ cooks but this sounds so good. Is there any substitute…also I don’t drink…that is the A in SOSFA. Thank you.
i should have read all the comments first as they answered most of my questions…but the vegan butter…im loosing weight so trying not to use any fats. thank you.
Mine seemed like it was going to be a little runny, so I mixed the flour with water to create a thicker sauce. Was the only change I made. It was so delicious! My meat-loving roommate had seconds 🙂
Woo – glad you both liked it!
I don’t consume wine. What would you recommend I use for a replacement?
Recipe looks great.
I just leave it out!
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Can you recommend a brand of vegan Gnocchi. All that I’ve seen (and used to make myself) have egg in it. Thanks much! I can’t wait to try this!
The one at my Trader Joe’s doesn’t have eggs and I’ve also found others at my regular grocery store. I suggest looking in the pasta aisle (not where the fresh pasta is in the fridge section).
That’s great, thanks! No Trader Joe’s in our neck of the woods, but I will look in the pasta section! Thank you!
I was wondering if it’s okay to replace the vegan parmesan for something else? None of my local stores sell vegan parmesan.
Hi Teresa – If you like nutritional yeast you could add that (I personally don’t care for it). You could also make a homemade vegan parm – most of the recipes I have seen are a combo of cashews and nutritional yeast. Or you could order the one I linked in the post from Amazon. You could also just omit it and add an extra pinch of salt.
Okay, sounds good! Thank you,!
Most labelled “potato gnocci” are vegan! 🙂 Watch for those in the pasta aisle of grocery stores.
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Love this recipe! So delicious. I added a small head of cauliflower florets that were lightly steamed to lighten it up. I used coconut milk. My meat eating hubby loved it Thanks so much for this recipe.
Love this recipe! So delicious. I added a small head of cauliflower florets that were lightly steamed to lighten it up. I used coconut milk. My meat eating hubby loved it Thanks so much for this tecipe
You’re so welcome – glad it was a hit!
Can this be made ahead and baked later? Looking to have this for dinner Friday night. I want to make it up in the morning then bake it later in the evening for dinner. Busy schedule that day!
Do you think adding some chopped broccoli would work?
Definitely!
This looks absolutely amazing and I can’t wait to try it. I have a weird urge to add some kind of breading to the top, do you think that would work?
Totally. I would just combine some melted vegan butter with some bread crumbs then spread across the top before baking 🙂
Thank you so much! Can’t wait to try it tonight
i plan on making this tonight, what kind of white wine should i use
A dry wine is preferable, but any vegan white wine you can find will work.
WOW! This recipe was delicious. My boyfriend and I had to stop ourselves from eating it all in one sitting!
Why stop? lol. So glad you both liked it!
I made this again as a side for Thanksgiving tonight and it was a huge hit! Everyone loved it. Thanks again.
You forgot to add garlic to the ingredient list!
Good catch – thank you!
Has anyone tried freezing, or some other make ahead technique for this yet?
I’m curious as to whether you use storebought or homemade vegan Parmesan for this recipe. If you use storebought, what brand is it and where do you find it? Alternatively couldnjust nutritional yeast be substituted?
Hey Hayley – I use store-bought. You can see the brand I use linked in step #5. And I personally don’t like nutritional yeast (I know, what kind of vegan am I?), but if you like the flavor of nutritional yeast you could use it. I just can’t vouch for the how it will taste.
Do you think a homemade Parmesan “dupe” would work?
Definitely!
This looks AMAZING. Going to have to try this one this week!!
Yay!