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Bowl of Vegan Gnocchi Bake with fork and spoon.
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Vegan Gnocchi Bake with Mushrooms & Spinach

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.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Entree, Main
Cuisine: American, Italian
Servings: 3
Calories: 635kcal
Author: Alissa Saenz

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
US Customary - Metric

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

  1. A 12-inch skillet or a 4-quart low casserole is ideal for this dish.
  2. If you want your béchamel to cover all of the gnocchi, double the amount.
  3. This recipe makes 3 very generous servings. You could easily get 4 servings out of it, or even 6 side-dish servings.

Nutrition

Calories: 635kcal | Carbohydrates: 90g | Protein: 17g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Sodium: 2227mg | Potassium: 1700mg | Fiber: 11g | Sugar: 16g | Vitamin A: 4325IU | Vitamin C: 37mg | Calcium: 351mg | Iron: 11mg