You HAVE to try this recipe y’all! GNOCCHI in a VEGAN BECHAMEL SAUCE! I honestly think it’s the best gnocchi recipe I’ve ever had! Check out the details below!
Gnocchi in a Vegan Bechamel Sauce
Bake time: 40min Total Time: 1 hour
Recipe: by Crave with Ave
Ingredients:
1 cup of chopped mushrooms
1 medium onion chopped
2-3 garlic cloves chopped
1 bundle of broccolini chopped
One bag of vegan Gnocchi
Olive oil
2 cups of oat milk
4 tsp of flour
¼ cup nutritional yeast
1 tsp mustard
2 tsp tamari
1 cup cashews (soaked & softened)
Seasonings: Himalayan Salt, Pepper, Thyme, Parsley, Garlic Powder
Fresh basil
Method:
Preheat oven to 400F.
Start by adding olive oil, onions and garlic to a cast iron pan. Once the onions are translucent reduce heat and add in the mushrooms and the chopped broccolini.
While the mushrooms and broccolini soften it’s time to make the bechamel sauce. Grab a small pot and add 2 tbsp of olive oil to the pot. Heat the oil and then add in the flour. Whisk immediately, the flour will start to bubble, reduce heat and don’t allow it to burn; continue whisking.
Once the flour is well mixed slowly pour in the oat milk. Continue whisking, the sauce should be clump free. Next add in the tamari, mustard, 2 tbsp of nutritional yeast, a few shakes of thyme and parsley, salt and pepper to taste. Continue whisking. Turn off heat.
Next it’s time to make the cashew cream. Add your cashews to a blender along with a splash of oat milk, garlic powder, salt, pepper and the remaining nutritional yeast. Blend until you get a hummus-like consistency.
Pour the bechamel sauce over your veggie mix in your cast iron pan and add in your bag of gnocchi. Make sure everything is evenly distributed. Top with a little bit of vegan cheese (optional) and the cashew cheese. I did four healthy scoops of the cashew cheese, one for each corner.
Cover the cast iron pan with foil and bake for 15min.
After 15min remove the cover and bake for an additional 25min.
Remove, top with fresh basil and enjoy!
Print the Recipe Here!
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