Vegan Gnocchi Bake Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">500g store-bought vegan potato gnocchi (or homemade)</li> <li class="ingredients-single-item">2 tbsp olive oil</li> <li class="ingredients-single-item">1 large onion, finely diced</li> <li class="ingredients-single-item">3 garlic cloves, minced</li> <li class="ingredients-single-item">2 medium carrots, finely diced</li> <li class="ingredients-single-item">1 red bell pepper, diced</li> <li class="ingredients-single-item">150g mushrooms, sliced</li> <li class="ingredients-single-item">1 tsp dried oregano</li> <li class="ingredients-single-item">1 tsp dried basil</li> <li class="ingredients-single-item">½ tsp chili flakes (optional)</li> <li class="ingredients-single-item">2 tbsp tomato paste</li> <li class="ingredients-single-item">400g canned crushed tomatoes</li> <li class="ingredients-single-item">250ml vegetable stock</li> <li class="ingredients-single-item">200g vegan mozzarella-style cheese, grated</li> <li class="ingredients-single-item">50g vegan parmesan-style cheese, grated</li> <li class="ingredients-single-item">Salt and black pepper, to taste</li> <li class="ingredients-single-item">Fresh basil leaves, for garnish</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">25cm x 30cm baking dish</li> <li class="equipment-single-item">Large saucepan</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 200°C (180°C fan/gas mark 6). Lightly grease your baking dish with a small amount of olive oil or line with parchment paper. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Heat the olive oil in a large saucepan over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent but not browned. This slow cooking releases the onion's natural sweetness, building the sauce's foundation. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic as it can become bitter. Next, add the diced carrots, bell pepper, and mushrooms, cooking for 5-6 minutes until the vegetables begin to soften. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Stir in the dried oregano, basil, and chili flakes (if using), allowing the heat to release their aromatic oils. Add the tomato paste and cook for 2 minutes, stirring constantly. This caramelizes the paste slightly, developing a deeper flavor profile. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Pour in the crushed tomatoes and vegetable stock, stirring well to combine. Bring to a simmer, then reduce heat to low and cook for 15 minutes until slightly thickened. Season with salt and pepper to taste. The sauce should coat the back of a spoon but still remain slightly fluid, as it will thicken further during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Meanwhile, if using store-bought gnocchi, there's no need to pre-cook it. If you're using homemade gnocchi, blanch it in boiling salted water until it floats to the surface (about 2-3 minutes), then drain well. The residual moisture and starch from the gnocchi will help thicken the final dish. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Gently fold the gnocchi into the tomato sauce, being careful not to break the delicate dumplings. Transfer the mixture to your prepared baking dish, spreading it evenly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Sprinkle the grated vegan mozzarella evenly over the top, followed by the vegan parmesan. These plant-based cheeses contain starches and oils that will create a beautiful golden crust during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Bake in the preheated oven for 20-25 minutes, or until the cheese has melted and turned golden brown with crispy edges. For extra browning, you can switch to the grill/broiler for the final 2 minutes, watching carefully to prevent burning. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Remove from the oven and let stand for 5-7 minutes before serving. This resting period allows the sauce to set slightly, making it easier to portion. Garnish with fresh basil leaves just before serving to add brightness and color contrast to your bake. </li> </ol>