Baked Cheesy Broccoli Gnocchi Casserole – Vegan, Gluten Free & Nut Free

 

Yesterday was Easter. Easter in quarantine. Weird. I am not going to lie and say things felt the same as they usually do during holiday celebrations. Nope, the day felt very different indeed. But in a quest to still bring some light and fun into the house, we did an egg hunt (3 eggs are still missing and really wishing we took pics of all the hiding spots like we did last year, LOL!), got the kids a few gifts, sugary treats and also figured I should make something just ridiculously delicious. Something cheesy and baked. Only a cheesy vegan gnocchi casserole recipe would do. With gluten free gnocchi of course!

Not too long ago I was attempting to use up items from the pantry and freezer, to avoid the now long grocery lines and ended up making THE GREATEST thing I have ever made. Like no joke… ever. I am telling you, this is my best vegan gluten free gnocchi recipe. Baked cheesy broccoli gnocchi casserole is so damn good that you’ll be fighting your family for seconds. Let’s talk about ingredients:

 

 

Check out the ingredients:

  • Gnocchi – If you are a total baller, go ahead and make your own. But for the rest of you, grab two packages of store-bought gnocchi. Obviously gluten hates me, so traditional gnocchi is replaced with vegan gluten free gnocchi. I use this brand, as it is super tasty!
  • Broccoli – We are very much a “fresh broccoli” family and prefer it over frozen basically every time. For whatever reason though, I do find frozen broccoli works better with this gluten free gnocchi.
  • Cheese – Y’all likely know where I stand on tasty, affordable and easy to find vegan cheddar cheese. Daiya cutting board shreds or even more preferably the farmhouse block (I just use a grater to shred) are always my go-to options. However, your favorite cheddar style cheese will likely work just fine in this vegan gnocchi recipe.
  • Milk – Everyone has a preference on their fav non-dairy milk and that’s cool. But I can assure you that unsweetened soy milk is your best bet for this vegan casserole. If you are just all like, “oh hell naahhh” to soy milk for whatever reason, then opt for another unsweetened type. Almond and coconut might be too sweet for this vegan gnocchi recipe. You have been warned 😉
  • Butter – Quite a bit of flexibility on butter options for this vegan gnocchi. I have used Earth Balance, Melt and even the dreaded vegan Becel and have had them all work out just fine. Still going to give it to my homeboy Earth Balance though. With gluten free gnocchi, it gives the most authentic buttery flavour and best looking colour.
  • Breadcrumbs – Gluten free Panko is what I have had on hand for all 3 times I have made this dish, and it’s worked just fine. I would like to give it a whirl with a more traditional American/Italian breadcrumb, as I feel it would be slightly better suited to this vegan casserole dish.

Looks like you enjoy carbs. Excellent. Once you have made this dish, you should give Pierogi Lasagna a whirl!

 

Vegan Gnocchi Recipe Gluten Free Gnocchi

Baked Cheesy Broccoli Gnocchi Casserole - Vegan, Gluten Free & Nut Free

No exaggeration, this is THE best thing I have ever made! Creamy, rich, decadent cheesy sauce drenched all over soft, pillow-y gnocchi and topped with a breadcrumb finish for an ecstasy- inducing contrast.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine PASTA AND GRAINS, RECIPES
Servings 6 servings

Ingredients
  

  • 2 packages gnocchi
  • 3 cups frozen broccoli
  • 1/2 cup chopped sweet onion
  • 3 large cloves garlic - minced
  • 1 tbsp oil
  • 1/4 cup butter
  • 3 tbsp 1 for 1 Gluten-Free Flour
  • 2 cups unsweetened soy milk
  • 3/4 cups reserved pasta water
  • 1 tsp fresh lemon juice
  • 1 1/2 tbsp nutritional yeast
  • 1/4 tsp yellow mustard
  • 3/4 cups shredded cheddar cheese
  • 1 tsp sea salt

Breadcrumb Topping

  • 3/4 cups breadcrumbs - I used Panko
  • 1/4 cup oil or melted butter
  • 1/8 tsp sea salt
  • 1/8 tsp garlic powder
  • 1/8 tsp onion powder
  • 1/2 tbsp nutritional yeast

Instructions
 

  • Preheat oven to 400 degrees and lightly grease a 9X12 baking dish.
  • In a large stockpot fill with 6-8 cups of water and bring to a boil. Toss in gnocchi and broccoli. Boil for 3-4 minutes. Scoop out 1 cup of pasta/broccoli water to reserve for sauce. Set aside. Drain pasta and broccoli. Set aside.
  • In a saucepan or skillet, heat 1 tbsp of oil over medium heat. Add onions and cook until translucent. Add garlic and cook for another 2 minutes or so.
  • Add butter along to saucepan or skillet and stir until melted. Slowly add the flour 1 tbsp at a time, whisking into butter quickly.
  • Slowly pour in unsweetened soy milk and the reserved pasta water, whisking it into the butter/flour mix. Lower heat setting to medium/low.
  • Add lemon juice, mustard, sea salt, nutritional yeast and shredded cheese into sauce base. Mix well until most of the cheese has melted and all ingredients are well combined. Remove from heat.
  • Place gnocchi/broccoli mix into prepared baking dish. Pour the sauce over gnocchi/broccoli mix and gently toss together. Set aside while you quickly make breadcrumb topping.
  • In a small bowl, stir together all ingredients for the breadcrumb topping. Try to ensure the breadcrumbs are well coated in oil/melted butter. Sprinkle onto gnocchi.
  • Place dish uncovered into the oven for 30 minutes. Remove and let stand for 5-7 minutes before serving.
Keyword gluten-free food, nut free food

Vegan gluten free recipes, meal plans, wellness, home | Mostly Domestic

Vegan and Gluten free food and cooking | Mostly Domestic

Vegan and Gluten free meal plans, prep and food shopping lists | Mostly Domestic