Vegan Cheesy Baked Gnocchi

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This Vegan Cheesy Baked Gnocchi is loaded with courgette and red kidney beans for a protein-rich, comforting dinner. Perfect for busy weeknights!

vegan cheesy baked gnocchi in an oven tray

Welcome to another easy recipe on my blog! As always, I wanted to create something quick and satisfying that won't break the bank and that you can whip up quickly on a busy day.

I've been so busy at work lately that I haven't had enough time to cook properly. Since I love pasta and creamy recipes (I know gnocchi isn't technically pasta, haha), I realised I needed to make a baked dish that would fill my heart and soul.

If you're looking for more easy and satisfying dinner ideas, check out my Pasta with Vegan Cream Cheese and Cherry Tomatoes, Easy and Creamy Cashew Alfredo Pasta, Creamy Chickpea and Potato Curry, Vegan Pasta Bake with Meat-free Sausage or my Silken Tofu Pasta with Mushrooms recipes.

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Vegan Cheesy and Creamy Baked Gnocchi
Why you will love this recipe
Ingredients you'll need
How to make Vegan Cheesy Baked Gnocchi
How to store it
More delicious dinner ideas you'll love
Vegan Cheesy Baked Gnocchi FAQ's
Vegan Cheesy Baked Gnocchi
If you liked this recipe

Vegan Cheesy and Creamy Baked Gnocchi

This Vegan Cheesy Baked Gnocchi is your next cozy go-to dinner. Creamy, satisfying, and baked to golden perfection, it features soft gnocchi, sautéed courgette, and protein-packed red kidney beans, all coated in a silky tomato-cream sauce. Best of all, everything comes together in one baking dish with minimal prep. So, it’s easy, hearty, and packed with flavour.

creamy and cheesy baked gnocchi on a creamy plate on a white surface

Why you will love this recipe

It's the ultimate comfort food: This baked gnocchi is rich, cheesy, and full of cosy vibes, perfect for a comforting dinner.
Simple Ingredients: This recipe uses pantry staples like canned beans, courgette, and vegan cheese—no fancy ingredients are needed.
Protein-Packed: Thanks to the red kidney beans, this dish is more filling and nutritious than your average pasta bake.
One Dish, Minimal Effort: Everything comes together in one baking dish, which means less cleanup and more time to enjoy your meal.
Perfect for Meal Prep: It reheats beautifully, making it ideal for prepping lunches or dinners in advance.

Ingredients you'll need

Here's what you will need to make this Vegan Cheesy Baked Gnoccchi:

Vegetable oil - to sautee the aromatics.
Onion and garlic - let's start the recipe with the most essential ingredients.
Courgette - a versatile summer veg that adds a mild, slightly sweet flavour.
Red kidney beans - packed with protein and fibre to make the dish more filling and nutritious.
Arrabiata sauce -I love using store-bought; it’s spicy, flavourful, and a total time-saver.
Vegan cream - adds a rich, silky texture and balances the heat of the sauce.
Spinach - brings earthy notes and a pop of colour and nutrients.
Vegan shredded cheese - for that gooey, melty texture and cheesy flavour.
Oregano & basil - boost the flavour with classic Italian-style herbs.
Salt and pepper to taste.

For the full list of ingredients and exact quantities, please see the recipe card at the end of this post.

How to make Vegan Cheesy Baked Gnocchi

Here's how to make this creamy and comforting Vegan Cheesy Baked Gnocchi.

First, preheat oven to 200°C (390°F).

Next, heat olive oil in a pan or skillet over medium heat. Add the red onion and garlic with a pinch of salt, then cook for 2–3 minutes until softened and fragrant.

Stir in the courgette and cook for another 5 minutes until slightly softened. Then, add the kidney beans and cook for two more minutes.

Pour in the tomato sauce, plant-based cream, oregano, salt, and pepper. Stir well to combine and heat the mixture through.

Next, add the fresh gnocchi and mix until everything is well-coated. If the sauce feels too thick, add a splash of water to loosen it up.( I used to add half a cup )

Then, stir in the vegan cheese to make the sauce creamier, along with a handful of spinach. Cook for a few more minutes until the sauce thickens slightly and the spinach wilts.

After that, transfer the gnocchi mixture to an oven tray. Sprinkle extra shredded vegan cheese on top, then bake for 20–25 minutes until it’s lightly golden and bubbly.

To finish, sprinkle fresh basil and chili on top.

Serve with a fresh side salad, or pair it perfectly with my Cheesy Vegan Garlic Bread.

Enjoy!

How to store it

Leftover baked gnocchi can be stored in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, simply reheat gently in the oven or microwave.

cheesy and creamy vegan baked gnocchi on a creamy plate and in a oven tray on a white surface

More delicious dinner ideas you'll love

Gnocchi with Creamy Mushroom Sauce

Creamy Tomato Gnocchi

Creamy Gochujang Pasta

Pea and Asparagus Pasta

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Thank you for joining me in the kitchen and trying this delicious recipe! Your feedback means the world to me, so if you loved this dish, don't forget to rate the recipe and share your thoughts in the comments below.

Vegan Cheesy Baked Gnocchi FAQ's

Do I need to boil the gnocchi first?

Nope! That’s the beauty of this recipe. The gnocchi cooks directly in the sauce while baking, soaking up all the flavour and becoming perfectly tender.

What vegan cheese works best for baking?

Look for vegan mozzarella-style shreds that melt well. Some brands like Violife, Follow Your Heart.

Can I swap out the kidney beans?

Absolutely! Chickpeas or white beans (like cannellini) are excellent alternatives if you don’t have kidney beans on hand.

Can I use frozen gnocchi?

Yes! Just thaw the gnocchi beforehand.