Cheesy Butternut Squash Gnocchi Bake with Harissa

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A cozy cheesy Gnocchi Butternut Squash casserole bake made with no dairy. Easy and perfect for mid- week dinner.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Diet: Vegan

Servings:

Calories: 442kcal

Author: Louise-Claire Cayzer

500 g gnocchi 1 packet
500 g butternut Squash 1 small squash.
300 g silken the kind that comes in long life tetra packs and you can keep in the cupboard
1 tablespoon miso paste
1 tbps harissa paste
3 tablespoon nutritional yeast
1 bulb whole bulb garlic
100 g vegan cheese grated
2 tablespoon panko breadcrumbs
1 teaspoon olive oil
Salt and Pepper to taste

Peel and de-seed the butternut squash. Cut into 3cm chunks. Season with salt and olive oil. Chop the top off the garlic and drizzle oil into the tops of the garlic cloves.
500 g butternut Squash, Salt and Pepper to taste
Place the squash and the garlic in the casserole dish you are cooking the recipe in and put in the oven at 180℃/356℉ for 15-20 minutes or until the squash is soft and the garlic is squishable. Remove from the oven.
Make the cheese sauce by combining the around ⅛ of the now cooked squash pieces, and squeeze out all the garlic into the a blender. Add the tofu, nutritional yeast, miso and around 1 teaspoon of harissa (more if you want it spicier)
300 g silken, 1 tablespoon miso paste, 1 tbps harissa paste, 3 tablespoon nutritional yeast, 1 bulb whole bulb garlic
Grate the cheese.
100 g vegan cheese
Add the uncooked gnochhi to the casserole that already has the cooked butternut squash in it.
Then pour over all the tofu cheesy sauce and mix well along with most of the vegan cheese.
Bake for 15 minutes.
Scrunch a little olive oil with the panko breadcrumbs to help them get golden when they're baking.
Remove the butternut gnocchi from the oven and top with the panko and more grated vegan cheese.
2 tablespoon panko breadcrumbs, 1 teaspoon olive oil
Return the dish to the oven and bake for a further 10-15 minutes or until the top is golden and the gnocchi are pillowy and soft.
Serve immediately.

- Other Veggies -Choose any other root vegetable, or try broccoli or cauliflower.

- 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!)