Creamy Baked Gnocchi
Creamy Baked Gnocchi
This creamy baked gnocchi with sun-dried tomatoes and spinach is a delicious and comforting dish that can be whipped up any night of the week. The tangy sweetness of the sun-dried tomatoes and the freshness of the spinach are all combined with pillowy gnocchi and smothered in a luscious and creamy parmesan sauce. Topped with a bit of mozzarella and baked in the same pan to create a melty and bubbly layer. Make this recipe for a hungry group or just for you, either way you are sure to enjoy!
Serves 6-8 (You can easily cut the recipe in half to serve 2-4)
Ingredients
2 pkgs (35oz or 1000g) of Vegan Potato Gnocchi (I used Bella Terra)
4 cups (100g) Baby Spinach roughly chopped
1 medium (170g) Onion chopped
4 cloves of Garlic minced
8-9 (50g) Sun Dried Tomatoes rehydrated and chopped (If using packed in oil, drain excess oil)
pinch of Red Pepper Flakes
1 tsp (5g) of fresh Thyme chopped
2 1/2 Tbsp (38g) Vegan Butter
2 1/2 Tbsp (38g) Flour
1 cup (237ml) Plant Milk
2/3 cup (157ml) No Chicken or Vegetable Broth
1/2 cup (45g) grated Vegan Parmesan plus more for topping
1/2 cup (112g) Vegan Shredded Mozzarella
Salt & Pepper to taste
Directions
1. Set a large pot of water to boil for the gnocchi. While it heats start on the sauce.
2. In a large oven safe pan, melt the vegan butter on medium heat. Add in the onions and sauté for 3-5 minutes or until they become translucent.
3. Add in the chopped sun-dried tomatoes, garlic and thyme and continue cooking for a 2-3 minutes until the garlic becomes fragrant.
4. Add in the flour and mix well. Make sure to completely coat all of the veggies. Cook for 1-2 minutes stirring until all of the flour has been absorbed. Pour in the plant milk and mix well.
5. Allow the sauce to cook and thicken a bit before adding in the grated parmesan cheese. Season with salt & pepper and add in the broth. Allow the mixture to heat through and then add in the chopped spinach to wilt.
6. Once the spinach has been added to your sauce check on the water for the gnocchi. Salt the water once it comes to a boil. Add in the gnocchi for just 2 minutes to “wake” them up. Drain the gnocchi and immediately add them to the sauce.
7. Mix the cooked gnocchi thoroughly into the sauce. Add the shredded mozzarella on top and cover the pot. Place into the oven at 350 for 25 -30 minutes or until everything is nice and bubbly. You can remove the lid 5 minutes before the end of the cooking time to brown the top.
8. Serve up a bowl hot as an entire meal or along side a mixed salad.
