This cozy Cheesy Gnocchi Broccoli Bake is the kind of casserole the whole family will want to eat on repeat during colder weather. It's hearty and creamy, plus super comforting. It also happens to be dairy free, and with a clever twist that adds a nice protein boost too! Serve with a French Grated Carrot Salad for a delicious family dinner.
QUICK LOOK: TL:DR
Cheesy Gnocchi Broccoli Bake: Dairy Free
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 mins
- Servings: 4
- Calories: 411 kcals per serving
- Key Ingredients: Gnocchi, Broccoli, Silken Tofu, Leeks
- Dietary Info: Vegan and easily made gluten-free
- Tasting Notes: Cheesy with pillow chewy gnocchi with pops of leek and broccoli.
Why you'll love this recipe!
- 30 Min recipe: Quick and easy
- High Protein: Secretly high protein cheesy sauce
- Dairy Free: so everyone can try!
- Easily Gluten Free: Just choose G.F. gnocchi.
Jump To
I love making cozy cheesy dishes when the weather turns colder, and this broccoli bake with tender gnocchi is perfect for a weeknight dinner when you want comfort food that's also good for you.
Standard recipes would probably use a mixture of cream cheese and/or crème fraîche with mozzarella, or a roux for the cheesy creamy sauce. Instead, this recipe uses a creamy blend of tofu, miso, nutritional yeast and vegan cheese for a delicious plant-based and healthy alternative. Love the cheesey sauce? Check out my Cheesy Gnocchi , Lentil and Tomato Bake with Pesto for another great recipe using the same method.
Broccoli is one of my favorite veggies, so if you want to try one of my most love broccoli sides, this Easy Charred Broccoli is perfect as a side almost any time of year, or this Broccoli Leek Soup is a cozy main for winter. And if you're in love with the cozy cheesiness of this dish, try my Cheesy Pumpkin Dip which makes a great appetizer using the base cheese sauce that this Broccoli Gnocchi Bake uses.
🥦Ingredients
Head to the recipe card at the end of the post for quantities and timings.
- Broccoli: choose a whole head of fresh broccoli with firm florets that haven't gone yellow or icky.
- Potato Gnocchi: Use fresh gnocchi from the fridge which is quick to cook, If you use the shelf stable gnocchi from the pantry section, par boil for a minute before adding to the casserole to ensure it's tender.
- Leeks: Make sure to clean them really well and/or rinse as needed as some have soil that gets between their layers as they grow.
- White Beans: pre-cooked or canned beans to add an extra boost of protein and fibre to the dish.
- Silken Tofu: I like to use one that comes in a tetra pack for convenience and keep a few in my cupboard.
- Miso Paste: For a salty Umami flavor and Garlic powder for added boost of garlicky yum
- Dijon Mustard: For tang and pizzaz.
- Nutritional Yeast: this helps with the cheesy flavor. I use it in all kinds of recipes, so if you want a really simple idea for how to use it, check out my Cacio E Pepe Beans
- Red Pepper Flakes /Chili Powder : Optional, but adds to the overall savory notes.
- Lemon Juice and/or Lemon zest: Optional, but nice to add some tang to the cheese sauce.
- Vegan Cheese : for added extra cheesyness. Some gets added to the cheese sauce, and some gets sprinkled on top. I like Violife Cheddarton or Cathedral City plant based cheese, but choose your favourite!
See recipe card for quantities.
🌶️Substitutions & Variations
Here are some fun ways you could switch up this Gnocchi Broccoli Bake.
- Other Veggies -instead of broccoli why not try brussel sprouts or cauliflower? You could also choose purple sprouting broccoli or even mixed veggies.
- No Gnocchi- swap the gnocchi for extra white beans or your favourite pasta (partially cook it then add to the baking tray)
- Spicy- mix a generous amount of gochujang sauce in with the cheese sauce, or just add an extra sprinkle of chili flakes.
- Gluten Free- Choose gluten-free gnocchi (or make your own) in place of regular gnocchi which although made with potatoes, often contains wheat flour. (also choose gluten free breadcrumbs to go on top!)
- Crunchy Panko Topping: Sometimes I like to make this with a crunchy topping. Mix 2-3 teaspoon of olive oil into some panko breadcrumbs, season to taste and sprinkle over the top of the Gnocchi Bake 10 minutes before it has finished baking.
👩🍳Broccoli Gnocchi Bake Instructions
Follow along with these step-by-step instructions for the perfect cheesy broccoli bake.
- Step 1: Chop the leeks (make sure they are clean with no soil in them) and add to a casserole dish along with the gnocchi. Season and sprinkle over some olive oil. Put in the oven for 10 minutes.
- Step 2: Meanwhile make the creamy cheese sauce by blending tofu, nutritional yeast, dijon mustard and miso.
- Step 3: Blend the sauce until creamy. Taste and add seasonings if needed. Chop the broccoli into small florets.
- Step 4: Remove the gnocchi and leeks from the oven. Add the broccoli and optional drained white beans.
- Step 5: Pour the creamy cheese sauce over the broccoli and gnocchi. Mix in a little but leave most on top.
- Step 6: Sprinkle over vegan cheese. Return the gnocchi bake to the oven and bake.
Head to the recipe card at the bottom of the post for timings and temperatures.
Hint: You can add a crispy topping of breadcrumbs about 10 minutes before the end of the baking time if you like a crispy top.
What to Serve with Gnocchi Bake:
I like to serve this Cheesy Broccoli Gnocchi Bake with a fresh salad such as this Cucumber and Carrot salad or this zesty and crunchy Smashed Radish Salad. You can also dot some Parsley Pistachio Pesto ovet the top of the Gnocchi bake for a yummy flavor twist.
Louise's Top tip
Make sure to chop the broccoli florets quite small so they cook through evenly. If you prefer broccoli that's more cooked, add it at the same time as the leeks and gnocchi.
❓Gnocchi Brocccoli Bake FAQ
Not all gnocchi is gluten-free. There are some store bought varieties that are, however some contain wheat. Check before purchasing if you wish to make this Gnocchi Bake gluten-free
Some store bought varieties of gnocchi are vegan, however some contain dairy. It is best to check the packaging when purchasing.
Store any leftovers in an airtight container in the fridge for up to 5 days. You can also freeze leftovers and reheat as needed. I like to reheat in the air fryer to get lovely crispy edges that contrast with the pillowy gnocchi. Yum.
What should I eat with Broccoli Bake?
These are my favorite dishes to serve with [this recipe]:
📖 Recipe
Cheesy Gnocchi Broccoli Bake: Dairy Free
Equipment
- 1 Blender
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
- 500 g (17 ⅔ oz) gnocchi (1 packet )
- 375 g (4 ¼ cups) broccoli (1 medium head broccoli)
- 250 g (½ lb) leeks (roughly chopped )
- 300 g (10 4/7 oz) silken tofu (the kind that's fresh and comes in water in the fridge. )
- 1 tablespoon miso paste
- 240 g (1 ⅓ cups) white beans (one can) ((Drained. Equivelant to 1 standard 15 oz 'cans' ))
- 1 tbps dijon mustard
- 2 tablespoon nutritional yeast
- 1 teaspoon garlic powder (or fresh garlic)
- 1 teaspoon chili flakes (to taste)
- 50 g vegan cheese (grated)
- 2 tablespoon panko breadcrumbs (optional to put on top)
- 1 teaspoon olive oil
- Salt and Pepper to taste
Instructions
- Chop the leeks and add to a casserole dish along with the gnocchi. Season with a little oil, salt and chili flakes. Place in the casserole dish you are cooking the recipe in and put in the oven at 180℃/356℉ for 10 minutes.375 g broccoli, Salt and Pepper to taste
- Meanwhile make the cheese sauce by combining the tofu, dijon mustard, nutritional yeast, garlic powder, (optional) chilli flakes and blending until smooth.300 g silken tofu, 1 tbsp miso paste, 1 tbps dijon mustard, 2 tbsp nutritional yeast, 1 tsp garlic powder, 1 tsp chili flakes
- Grate the cheese, cut the broccoli into small florets.50 g vegan cheese
- Remove the leek and gnocchi from the oven.500 g gnocchi
- Add the drained white beans and broccoli to the gnocchi and leeks. Mix.
- Pour over all the tofu cheesy sauce. Mix in a little. Top with the vegan cheese (if using)
- Bake for 15- 20 minutes.
- *If you wish to add a crunchy top, scrunch some breadcrumbs or panko with a little oil and sprinkle over 10 minutes before removing from the oven.
- Serve immediately.
Notes
- Other Veggies -instead of broccoli why not try brussel sprouts or cauliflower? You could also choose purple sprouting broccoli or even mixed veggies.
- No Gnocchi- swap the gnocchi for white beans , or add them to the gnocchi to extend the recipe!
- Spicy- mix a generous amount of gochujang sauce in with the cheese sauce, or just add an extra sprinkle of chili flakes.
- Gluten Free- Choose gluten-free gnocchi (or make your own) in place of regular gnocchi which although made with potatoes, often contains wheat flour. (also choose gluten free breadcrumbs to go on top!)
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