Baked Gnocchi

This baked gnocchi is unbelievably creamy, cozy, and comforting! With only a handful of ingredients, including pillowy gnocchi, marinara, and a dreamy vegan cheese sauce, it’s the ultimate lazy-night dinner. Simply toss it together, pop it in the oven, and it’s ready in 30!

Like my air fryer gnocchi recipe, this baked gnocchi is easy enough for busy weeknights (but gourmet enough to impress dinner guests!). Trust me, if you’re looking for a no-fuss, crowd-pleasing dish that’s secretly dairy-free, this should be your new go-to.

Why I Love This Recipe

Here’s why I keep coming back to this baked gnocchi: it’s the coziest, easiest comfort food recipe you’ll make all week! With mostly pantry staples, it’s ideal for nights when you just want a satisfying dinner without all the fuss.

The homemade vegan cheese sauce really elevates this dish, though. Featuring cashews, nutritional yeast, and a hint of miso paste, it adds a rich, cheesy flavor profile that perfectly complements the pillowy-soft gnocchi.

Every bite is full of creamy, cheese-infused marinara sauce, making it virtually irresistible. Serve your gnocchi with garlic bread and a fresh salad for the ultimate cozy weeknight meal that’s ready in 30 minutes!

Ingredient Notes

Here’s a breakdown of everything you’ll need to make this baked gnocchi recipe:

• Gnocchi: These soft, pillowy dumplings perfectly soak up the marinara and cheese sauce. Look for vegan-friendly gnocchi, as some contain dairy and eggs.
• Garlic: Fresh garlic adds aromatic depth to the marinara and cheese sauce, while garlic powder rounds out the cheese sauce with a more robust and toasty flavor profile.
• Avocado Oil: With its mild flavor and high smoke point, avocado oil is a great option for sautéing garlic. You can also use olive oil for extra richness.
• Marinara Sauce: Provides a rich, tomato-based flavor that pairs perfectly with the vegan cheese sauce and gnocchi. Any favorite marinara sauce will work here!
• Cashews: Create a creamy, dairy-free base for the cheese sauce. Make sure to use raw, unsalted cashews for the best results.
• Soy Milk: Adds more creaminess to the cheese sauce. Opt for plain, unsweetened soy milk to avoid an overly sweet flavor.
• White Miso Paste: Adds umami depth to the cheese sauce, enhancing the cheese-like flavor. Look for white miso paste at your local Asian food market for the best quality.
• Nutritional Yeast: Provides a nutty, cheesy flavor to the sauce. You’ll find the best deals on nutritional yeast at bulk food stores.
• Tapioca Starch: Helps thicken the cheese sauce, giving it a stretchy, cheesy quality.

Substitutions

• Gnocchi: For a lower-carb baked gnocchi recipe, you can try cauliflower gnocchi. Adjust the baking time, as cauliflower gnocchi can become mushy if overcooked.
• Cashews: For a similar creamy texture, try blanched almonds. For a nut-free option, swap sunflower seeds or silken tofu. Just note that the flavor may vary slightly.
• Soy Milk: If you don’t have soy milk, use oat, cashew, or almond milk. Again, make sure they’re plain and unsweetened to prevent overpowering the sauce’s flavor.
• White Miso Paste: Chickpea miso is another option for a similar umami element (and it works well for soy-free diets).
• Tapioca Starch: If you don’t have tapioca starch, try cornstarch or arrowroot powder to thicken the cheese sauce. Use the same quantity (with slightly varied results).

How to Make

This baked gnocchi is as easy as blend, mix, and bake! Just follow my tips for the best results.

Preparation

Preheat your oven to 400 degrees Fahrenheit. Boil the cashews for 5 minutes to soften them, then drain and set them aside to cool.

Cooking

Step 1
Place the softened cashews in a high-speed blender with soy milk, miso, nutritional yeast, fresh garlic, garlic powder, salt, and tapioca starch. Blend until smooth, scraping down the sides throughout. If needed, add a splash of more soy milk to get your blender moving.

Step 2
Heat the oil in a 10-inch oven-safe skillet over medium. Add the minced garlic and cook for about 30 seconds, stirring to prevent burning. Garlic can turn bitter if overcooked, so keep a close eye on it (it’s ready as soon as it’s fragrant).

Step 3
Add the marinara sauce and uncooked gnocchi to the skillet, stirring to coat the gnocchi. Pour the cashew cheese sauce over the marinara-coated gnocchi, ensuring it’s evenly distributed.

Step 4
Transfer the skillet to the preheated oven and bake for 20 minutes until the gnocchi is tender and the sauce has thickened. The cheese sauce should look bubbly and golden at the edges. Garnish your baked gnocchi with chopped Italian parsley and serve hot!

Expert Tip

The key to achieving the perfect texture in this baked gnocchi is nailing the cheese sauce (which is actually very easy to do!). Remember to pre-soften your cashews by boiling or soaking them before blending for the smoothest, creamiest texture. This step is critical for preventing any grittiness in the final sauce.

When you’re ready to blend, use a high-speed blender (like a Vitamix or Nutribullet) for the silkiest consistency. Keep blending, stopping to scrape down the sides of the blender until every bit of cashew is completely smooth!

Cooking Tips

• Stir the Gnocchi: Mix the gnocchi thoroughly with the marinara sauce in the skillet to coat each piece, preventing it from clumping and maintaining moisture during baking.
• Taste Before Baking: Check the seasonings before baking the dish, as the cashew cheese sauce and marinara may need adjustments to balance flavors.
• Experiment with Broiling: For a slightly crispy, golden top, broil for the last 1-2 minutes, but keep an eye on it to prevent burning.

Frequently Asked Questions

Storing & Reheating

If you have leftover baked gnocchi, let it cool completely before storing it.

Fridge
Transfer leftovers to an airtight container and keep them in the refrigerator for up to 3-4 days.

Freezer
For longer storage, you can freeze the gnocchi in an airtight container for up to 1 month, though the sauce may turn a bit gritty upon thawing.

Reheating
Reheat leftovers in the oven at 350 degrees Fahrenheit for 10-15 minutes until warm. I suggest covering the pan with foil to maintain the moisture.

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