Name: Vegan Gnocchi Bake with Bolognese Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 2 medium-sized carrots, finely diced; Extra virgin olive oil, as needed; 1 medium-sized brown onion, finely chopped; 3 cloves garlic, finely chopped; 2 teaspoons dried oregano, or to taste; 2 teaspoons dried thyme, or to taste; ½ cup (60g) walnuts, finely chopped (optional); 400 g (14 oz) canned brown lentils, drained; 400 g (14 oz) canned crushed tomatoes; 1 tablespoon balsamic vinegar; 1 tablespoon granulated sugar (or brown sugar, to taste); 1 tablespoon miso paste (optional); 1 ½ cups (360g) vegetable broth (or water, as needed); 500 g uncooked gnocchi; Salt and pepper, to taste; ¼ cup (30g) all-purpose plain flour (or gluten-free flour blend); 2 tablespoons (30g) extra virgin olive oil, vegan butter, or water; 1 cup (250g) soy milk (or other dairy-free milk); 2 tablespoons nutritional yeast, to taste

Ingredients

Scale

2 medium-sized carrots, finely diced
Extra virgin olive oil, as needed
1 medium-sized brown onion, finely chopped
3 cloves garlic, finely chopped
2 teaspoons dried oregano, or to taste
2 teaspoons dried thyme, or to taste
½ cup (60g) walnuts, finely chopped (optional)
400 g (14 oz) canned brown lentils, drained
400 g (14 oz) canned crushed tomatoes
1 tablespoon balsamic vinegar
1 tablespoon granulated sugar (or brown sugar, to taste)
1 tablespoon miso paste (optional)
1 ½ cups (360g) vegetable broth (or water, as needed)
500 g uncooked gnocchi
Salt and pepper, to taste
¼ cup (30g) all-purpose plain flour (or gluten-free flour blend)
2 tablespoons (30g) extra virgin olive oil, vegan butter, or water
1 cup (250g) soy milk (or other dairy-free milk)
2 tablespoons nutritional yeast, to taste

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Instructions

Heat olive oil in a large saucepan over medium-high heat.
Sauté carrots, onion, and garlic for 5 minutes until fragrant.
Add dried herbs and walnuts; cook for 1 more minute.
Stir in lentils, crushed tomatoes, balsamic vinegar, and sugar.
Optional: Add miso paste, then pour in half the vegetable broth and simmer for 15 minutes.
Gently mix in uncooked gnocchi and remaining broth; cook until tender.
For the bechamel, combine olive oil or vegan butter with flour and soy milk over medium heat to make a paste.
Gradually add remaining soy milk and nutritional yeast until thickened.
Combine sauced gnocchi and bechamel in a casserole dish; bake at 350°F (180°C) for 10-15 minutes until golden.

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Notes

Can use frozen gnocchi; add directly to the pot from frozen.
For a gluten-free dish, use gluten-free gnocchi and appropriate flour.
Leftovers can be stored in the fridge for up to 3 days or frozen for a month.

Author: dani
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Baking
Cuisine: Vegan

Nutrition

Calories: 350
Sugar: 5
Sodium: 400
Fat: 15
Saturated Fat: 2
Unsaturated Fat: 12
Trans Fat: 0
Carbohydrates: 45
Fiber: 10
Protein: 12
Cholesterol: 0