This vegan gnocchi bake is hearty, flavorful, and perfect for everything from busy weeknights to holidays and special occasions. Made with pillowy potato gnocchi in rich tomato sauce with mushrooms and spinach, then baked with creamy béchamel sauce on top, it’s the kind of comforting meal you’ll want to make again and again.
If you love my tomato gnocchi and vegan baked ziti, I have great news for you today: this vegan gnocchi bake combines the best parts of both dishes, plus mushrooms and spinach, making it even heartier and more delicious.
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I love a good pasta bake, and dishes like my vegan lasagna and vegan stuffed shells are among my favorites. Both of those dishes feature vegan ricotta cheese. I also love pasta bakes that don't include ricotta, but sometimes posting a recipe for them can seem a little silly. After all, anyone can replace a dairy-based cheesy topping with vegan cheese, and frankly, I'm not even a fan of most store-bought vegan cheese. That's why today I'm doing something different. I took a cue from my vegan baked ziti and topped this gnocchi bake with dairy-free béchamel sauce.
Béchamel is a simple milk-based sauce thickened with flour, and making a vegan version is easy with non-dairy milk. It creates a luxurious topping for this gnocchi bake, adding creamy richness to every bite of gnocchi, mushrooms, and spinach. The result is an ultra-comforting dinner that feels easy enough for a weeknight, but special enough for company too.
Ingredients You'll Need
Below you'll find a list of ingredients in this recipe, with notes and substitutions. Scroll all the way to the bottom of the post to see the full recipe, including the amount of each ingredient.
- Gnocchi. Most shelf-stable gnocchi is vegan, but make sure to check the ingredients before you buy.
- Olive oil.
- Mushrooms. The recipe calls for cremini mushrooms, also known as baby portobellos, but feel free to substitute another variety of fresh mushrooms if you'd like.
- Garlic.
- Crushed tomatoes. Tomato puree will work too, but your sauce will have a different texture.
- Sugar. Stick with organic sugar, since conventional sugar is often processed with animal bone char.
- Salt.
- Red pepper flakes. These will add a teeny-tiny bit of heat—you probably won't even notice it. That said, feel free to leave them out if you prefer.
- Fresh spinach.
- Fresh basil. Stick with fresh — dried won't work well in this recipe.
- Flour. This is the thickener for your béchamel sauce. I've only tested the recipe with all-purpose wheat flour.
- Non-dairy milk. Pretty much any variety will work, but I recommend using a creamy variety like cashew for the creamiest possible béchamel.
How It's Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
Step 1: Cook the gnocchi. Simply cook it according to the package directions, then drain it when it's done. It'll be ready to go when you need it.
Step 2: Cook the mushrooms. Heat some olive oil in a skillet, then add the mushrooms. Cook them until they're tender and browned, stirring only every few minutes.
Step 3: Cook the garlic. Push the mushrooms aside and add your minced garlic. Sauté it briefly, stirring constantly, until it becomes very fragrant.
Tip: If you've got one, use a large (12-inch or 4-quart) oven-safe skillet or low casserole to make the sauce. You can add everything and pop it right in the oven without the need for a separate baking dish.
Step 4: Simmer the sauce. Stir in your crushed tomatoes, sugar, salt, and red pepper flakes, then let the sauce simmer until it thickens a bit.
Step 5: Make a roux. Heat some olive oil in a saucepan, then whisk in your flour. Whisk the mixture while simmering for a few minutes, until it darkens a bit.
Step 6: Simmer the bechamel. Whisk in non-dairy milk, bring the sauce to a simmer, and let it cook for a few minutes, until thick and creamy.
Step 7: Preheat the oven. You're getting close to baking, so fire up the oven to 400°F.
Step 8: Finish the gnocchi. Stir in the spinach, then let the sauce simmer briefly to wilt it. Take the skillet off the heat, then add the basil, gnocchi, and salt if needed.
Steps 9 & 10: Top and bake. Dollop your bechamel over the gnocchi, then pop the dish into the oven. Bake until the sauce is nice and bubbly.
Tip: If you didn't use an oven-safe vessel to make the sauce, you'll need to transfer everything to a baking dish at this point.
Step 11: Rest and serve. As with other pasta bakes, you'll want to let your baked gnocchi sit and settle for a few minutes when it comes out of the oven. Exercise some self-restraint (you can do it!). After five minutes or so, dig in.
Variations
- Veggie swaps. Mushrooms can be swapped with eggplant, peppers, and asparagus, among others. The spinach can be replaced with other leafy greens like kale or chard. Just keep in mind that the cook times for different veggies can vary a bit.
- Sauce swaps. Got another favorite pasta sauce? Feel free to use it. Jarred sauce is fine (no shame!). This dish would be extra decadent with my vegan vodka sauce.
- Make it cheesy. You can absolutely use store-bought vegan cheese instead of or in addition to the béchamel.
Frequently Asked Questions
Probably, but I haven't tried this myself. You should be able to substitute vegan gluten-free gnocchi with no problem. You can also try replacing the all-purpose flour in the béchamel with an all-purpose gluten-free flour blend.
Yes, but be sure to check the ingredients. In my experience, frozen gnocchi is more likely to contain dairy and/or eggs.
Absolutely! Thaw it first and then squeeze out any excess water before adding it to the sauce.
Leftover vegan gnocchi bake will keep in an airtight container in the fridge for about 3 to 4 days.
Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
📖 Recipe
Vegan Gnocchi Bake with Mushrooms & Spinach
Equipment
Ingredients
- 1 (16 ounce/454 gram) package shelf-stable vegan gnocchi
- 2 tablespoons olive oil
- 16 ounces cremini mushrooms, roughly chopped
- 4 garlic cloves, minced
- 1 (28 ounce/794 gram) can crushed tomatoes
- 1 teaspoon organic granulated sugar
- 1 teaspoon salt, or to taste
- Pinch red pepper flakes
- 4 ounces fresh spinach, roughly chopped
- ½ cup fresh basil
For the Béchamel Sauce
- 3 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 1 ½ cup unflavored and unsweetened non-dairy milk
- ½ teaspoon salt
Instructions
- Place a large pot of salted water over high heat. Bring the water to a boil, then add the gnocchi. Cook the gnocchi according to the package directions, then drain it into a colander when done.
- While the gnocchi cooks, heat the olive oil over medium heat in a large skillet or low casserole (preferably oven-safe — Note 1). Once the oil starts to shimmer, add the mushrooms. Cook them for about 10 minutes, stirring every 2 to 3 minutes, until they're tender and browned.
- Push the mushrooms to the side and add the garlic to the skillet. Sauté the garlic for about 1 minute, stirring constantly, until it becomes very fragrant.
- Stir in the crushed tomatoes, sugar, salt, and red pepper flakes. Bring the sauce to a simmer and allow it to cook for about 10 minutes, stirring occasionally, until it thickens slightly.
- Make the béchamel sauce while the tomato sauce simmers. Heat the olive oil in a small saucepan, then add the flour. Whisk the oil and flour together while you bring the mixture to a simmer. Let it cook for about 2 minutes, whisking constantly, until it darkens slightly.
- Whisk in the milk and salt. Bring the mixture to a simmer and let it cook for about 4 to 5 minutes, whisking occasionally, until it thickens and becomes creamy. Remove the pot from heat.
- Preheat the oven to 400°F.
- Once the tomato sauce has finished simmering for 10 minutes, stir in the spinach. Let the sauce continue to simmer for 1 to 2 minutes, until the spinach wilts. Remove the skillet from heat. Stir in the basil, taste the sauce and add more salt if desired. Stir in the gnocchi.
- If you did not use an oven-safe skillet, transfer the gnocchi to an oven-safe baking dish at this point. If your skillet is oven-safe, you can bake it right in the skillet. Give the béchamel sauce a quick whisk, then spread the mixture over the gnocchi, dropping it in large dollops. It won't completely cover the gnocchi, and this is fine (Note 2).
- Bake the gnocchi uncovered for about 15 minutes, or until the sauce is bubbly.
- Let the gnocchi sit for about 5 minutes when it comes out of the oven, then serve.
Notes
- A 12-inch skillet or a 4-quart low casserole is ideal for this dish.
- If you want your béchamel to cover all of the gnocchi, double the amount.
- This recipe makes 3 very generous servings. You could easily get 4 servings out of it, or even 6 side-dish servings.
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