A simple, hearty and wholesome gnocchi bake packed with Mediterranean flavours, juicy mushrooms, tomatoes and kale. A quick and easy vegan, gluten-free and healthy dinner or lunch that comes together in about 20 minutes!
I have fallen in love with gnocchi, it’s official. So when I had some extra cauliflower gnocchi lying around, I knew I wanted to make something a little different. We all need a little more comforting right now and turning to food is no bad thing, especially when it looks, tastes and makes you feel as great as this (well, I think so anyway!).
This recipe makes the most of pre-cooked gnocchi, a simple but delicious sauce, some vegetables and vegan cheese all baked until gooey, warming and cosy. The sauce starts with onion and garlic before adding in the mushrooms and kale (any veg would work here, for example, you could try courgette, pepper and spinach). Add in some dried mixed herbs for the Mediterranean flavour and tinned chopped tomatoes. Give it all a stir before adding in the cooked gnocchi.
For this Mushroom and Kale Gnocchi Bake you can use any gnocchi – try making your own Sweet Potato Gnocchi or Cauliflower Gnocchi or use shop-bought. I love it with any variety, although homemade always tastes better and more satisfying!
Stir in some vegan cheese – use your favourite kind, one that melts is ideal. The one I used here didn’t melt too much but I’m not really a cheesy kind of girl. Instead, this cashew cheddar cheese had added benefits like turmeric and spices for a great colour and flavour that melted in the mouth… it went perfectly with this Mushroom and Kale Gnocchi Bake.
Allow the meal to bake in the oven until slightly crisp on top and serve it with a side salad or fresh bread for example. It’s a great recipe to make up a big batch to save for later on in the week. Simply reheat it in the oven or microwave until piping hot. I’ve also found myself picking at it cold…
This Mushroom and Kale Gnocchi Bake is such a simple recipe but is wholesome, hearty, filling yet light while being packed with vegetables and flavour. If you wanted to add a protein boost, you could add in some chickpeas, lentils or beans to the sauce, too. This meal is naturally vegan, gluten-free and quick to make – so it’s a great midweek dinner. If you want to speed up the process, make and cook your gnocchi ahead of time and add straight to the sauce.
I hope you will love this recipe, if you are looking for more speedy and hearty mains, how about my Mediterranean Butterbeans and Carrots with Potato Wedges, Miso Tahini Greens Stir Fry, Simple Red Pepper and Spinach Dahl or Golden Chickpea and Aubergine Peanut Curry.
Mushroom and Kale Gnocchi Bake
A simple, hearty and wholesome gnocchi bake packed with Mediterranean flavours, juicy mushrooms, tomatoes and kale. A quick and easy vegan, gluten-free and healthy dinner or lunch that comes together in about 20 minutes.
- 2 portions gnocchi, cooked
- Olive oil
- 1 small red onion, small dice
- 3 large garlic cloves, crushed
- 120g mushrooms, chopped small
- 50g kale, shredded
- ½ tsp dried mixed herbs
- 2 tins chopped tomatoes (800g)
- Salt and pepper
- 60g vegan cheese
- To serve: salad, fresh bread
1. Preheat the oven to 160Fan/180*C. Heat a drizzle of olive oil in a frying pan and once hot, add the onion, garlic and mushrooms and fry for 5 minutes.
2. Add the kale and dried mixed herbs with some salt and black pepper. Continue to fry over a high heat to wilt the leaves (about 3 minutes) and pour in the chopped tomatoes. Stir well and add the gnocchi.
3. Pour into an oven-proof dish, crumble over the cheese, pressing some bits into the centre of the dish and bake for 10 minutes.
4. Serve with your favourite salads and fresh bread.
I look forward to hearing what you think of this Mushroom and Kale Gnocchi Bake, let me in the comments below. And if you make this for dinner, tag me in your creations – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With baked gnocchi love x