Cheesy Gnocchi Broccoli Bake: Dairy Free

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A cozy cheesy Gnocchi Broccoli 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: 450kcal

Cut the broccoli into florets and season. 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, plant milk, dijon mustard, nutritional yeast, garlic, thyme, chilli flakes and blending until smooth.
400 g firm tofu, 1 tbsp miso paste, 1 tbps dijon mustard, 2 tbsp nutritional yeast, 1 tsp garlic powder, 250 ml plant milk, 1 tsp thyme, 1 tsp chili flakes
Grate the cheese.
50 g vegan cheese
Remove the broccoli from the oven and tip in the gnocchi (not cooked!)
500 g gnocchi
Then pour over all the tofu cheesy sauce and mix well along with most of the vegan cheese.
Bake for 10 minutes.
Scrunch a little oil with the panko breadcrumbs to help them get golden when they're baking.
Remove the broccoli gnocchi from the oven and top with the panko and leftover grated vegan cheese.
2 tbsp panko breadcrumbs, 1 tsp 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 -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!)