New Vegan Goodies from The Vegan Larder
This cozy Cheesy Gnocchi Broccoli Bake is the kind of casserole the whole family will want to eat on repeat during colder weather. It’s hearty and creamy, plus super comforting. It also happens to be dairy free, and with a clever twist that adds a nice protein boost too!.
I love making cozy cheesy dishes when the weather turns colder, and this broccoli bake with tender gnocchi is perfect for a weeknight dinner when you want comfort food that’s also good for you.
Standard recipes would probably use a mixture of cream cheese and/or crème fraîche with mozzarella, or a roux for the cheesy creamy sauce. Instead, this recipe uses a creamy blend of tofu, miso, nutritional yeast and vegan cheese for a delicious plant-based and healthy alternative.
Broccoli is one of my favorite veggies, so if you want to try one of my most love broccoli sides, this Easy Charred Broccoli is perfect as a side almost any time of year. And if you’re in love with the cozy cheesiness of this dish, try my Cheesy Pumpkin Dip which makes a great appetizer using the base cheese sauce that this Broccoli Gnocchi Bake uses.
🥦Ingredients
- Broccoli: choose a whole head of fresh broccoli with firm florets that haven’t gone yellow or icky.
- Potato Gnocchi: You can use the packets of shelf-stable gnocchi for this, which makes it easier for a quick meal. If you wish you can also choose the fresh packaged gnocchi from the fridge section.
- Whole Garlic Cloves OR Garlic Powder (I’ve trialled with both, and both are delicious)
- Firm Tofu: Choose the tofu in the fridge that comes in a little packet of water. It should be firm but not super firm.
- Miso Paste: For a salty Umami flavor.
- Dijon Mustard: For tang and pizzaz.
- Nutritional Yeast: this helps with the cheesy flavor.
- Thyme: For flavor!
- Red Pepper Flakes /Chili Powder : Optional, but adds to the overall savory notes.
- Oat Milk (or other plant milk) : this helps create the velvety creamy sauce.
- Lemon Juice and/or Lemon zest: Optional, but nice to add some tang to the cheese sauce.
- Vegan Cheese : for added extra cheesyness. Some gets added to the cheese sauce, and some gets sprinkled on top. I like Violife Cheddarton or Cathedral City plant based cheese, but choose your favourite!
- Panko Breadcrumbs: For the delicious crunchy topping.
- Olive Oil: Just a touch, to scrunch through the panko to help it get golden brown.
- Flakey Sea Salt and Cracked Black Pepper
See recipe card for quantities.
👩🍳Instructions
Follow along with these step-by-step instructions for the perfect cheesy broccoli bake.
1. First prepare the broccoli by chopping into florets. Put the broccoli florets into a shallow casserole and bake for 10 minutes until slightly golden.
2. Add the whole pack of gnocchi to the florets once cooked.
3. While the broccoli is baking, mix up all the tofu cheese sauce ingredients in a blender until creamy.
4. Pour the cheesy sauce over the gnocchi and broccoli.
5. Grate your favourite vegan cheese and mix in with the cheese sauce, broccoli and gnocchi mixture.
6. Please the gnocchi broccoli bake in the oven for 10 minutes.
7. Remove from the oven, then top with more vegan cheese and panko breadcrumbs. Return to the oven for a second bake to finish cooking the gnocchi and get the panko nice and crispy.
Hint: Adding the panko and cheese topping half way through the bake ensures that they get crispy and delicious without burning. Before serving test that the gnocchi are all soft and pillowy. If not, return to the oven for a few minutes to finish cooking.
🌶️Substitutions & Variations
Here are some fun ways you could switch up this Gnocchi Broccoli Bake
- Other Veggies -instead of broccoli why not try brussel sprouts or cauliflower? You could also choose purple sprouting broccoli or even mixed veggies.
- No Gnocchi- swap the gnocchi for white beans , or add them to the gnocchi to extend the recipe!
- Spicy- mix a generous amount of gochujang sauce in with the cheese sauce, or just add an extra sprinkle of chili flakes.
- Gluten Free- Choose gluten-free gnocchi (or make your own) in place of regular gnocchi which although made with potatoes, often contains wheat flour. (also choose gluten free breadcrumbs to go on top!)
🔪Equipment
You’ll need a good high-speed blender to make the cheese sauce, and a casserole dish or shallow dutch oven to cook the gnocchi broccoli bake.
🫙Storage
Store any leftovers in an airtight container in the fridge for up to 5 days. You can also freeze leftovers and reheat as needed. I like to reheat in the air fryer to get lovely crispy edges that contrast with the pillowy gnocchi. Yum.
Top tip
Depending on the type of gnocchi you use, you might need to cook for longer. Some fresh gnocchi types cook very quickly, however some shelf stable varieties need a longer cook.
❓FAQ
Not all gnocchi is gluten-free. There are some store bought varieties that are, however some contain wheat.
Some store bought varieties of gnocchi are vegan, however some contain dairy. It is best to check the packaging when purchasing.
More Italian Inspired recipes.
Love pasta? These tasty recipes will keep your tummy happy.
Fresh Salads
Here’s some salad inspiration to serve up with this Cheesy Gnocchi Broccoli Casserole:
📖 Recipe
Cheesy Gnocchi Broccoli Bake: Dairy Free
Equipment
- 1 Blender
Ingredients
- 500 g gnocchi 1 packet
- 375 g broccoli 1 medium head broccoli
- 400 g firm tofu the kind that’s fresh and comes in water in the fridge.
- 1 tablespoon miso paste
- 1 tbps dijon mustard
- 2 tablespoon nutritional yeast
- 1 teaspoon garlic powder or fresh garlic
- 250 ml plant milk
- 1 teaspoon thyme
- 1 teaspoon chili flakes to taste
- 50 g vegan cheese grated
- 2 tablespoon panko breadcrumbs
- 1 teaspoon olive oil
- Salt and Pepper to taste
Instructions
- Cut the broccoli into florets and season. Place in the casserole dish you are cooking the recipe in and put in the oven at 180℃/356℉ for 10 minutes.375 g broccoli, Salt and Pepper to taste
- Meanwhile make the cheese sauce by combining the tofu, plant milk, dijon mustard, nutritional yeast, garlic, thyme, chilli flakes and blending until smooth.400 g firm tofu, 1 tablespoon miso paste, 1 tbps dijon mustard, 2 tablespoon nutritional yeast, 1 teaspoon garlic powder, 250 ml plant milk, 1 teaspoon thyme, 1 teaspoon chili flakes
- Grate the cheese.50 g vegan cheese
- Remove the broccoli from the oven and tip in the gnocchi (not cooked!)500 g gnocchi
- Then pour over all the tofu cheesy sauce and mix well along with most of the vegan cheese.
- Bake for 10 minutes.
- Scrunch a little oil with the panko breadcrumbs to help them get golden when they’re baking.
- Remove the broccoli gnocchi from the oven and top with the panko and leftover grated vegan cheese.2 tablespoon panko breadcrumbs, 1 teaspoon olive oil
- Return the dish to the oven and bake for a further 10-15 minutes or until the top is golden and the gnocchi are pillowy and soft.
- Serve immediately.
Notes
- Other Veggies -instead of broccoli why not try brussel sprouts or cauliflower? You could also choose purple sprouting broccoli or even mixed veggies.
- No Gnocchi- swap the gnocchi for white beans , or add them to the gnocchi to extend the recipe!
- Spicy- mix a generous amount of gochujang sauce in with the cheese sauce, or just add an extra sprinkle of chili flakes.
- Gluten Free- Choose gluten-free gnocchi (or make your own) in place of regular gnocchi which although made with potatoes, often contains wheat flour. (also choose gluten free breadcrumbs to go on top!)
Nutrition
The post Cheesy Gnocchi Broccoli Bake: Dairy Free appeared first on The Vegan Larder.
