Vegan Pesto Gnocchi and Mushroom Bake

This Vegan Pesto Gnocchi, Tomato and Mushroom Bake is a deliciously hearty, plant-based meal that’s bursting with flavour. Soft, pillowy gnocchi are tossed in a vibrant vegan pesto, then layered with juicy tomatoes and earthy mushrooms. The dish is baked to perfection, creating a delightful blend of creamy pesto, roasted tomatoes and savoury mushrooms. With its combination of fresh, zesty pesto and rich, umami flavours, this comforting bake is easy to prepare and perfect for a cosy dinner. Ideal for weeknights or gatherings, it’s a crowd-pleaser for vegans and non-vegans alike!

Organic Almonds 1kg (Sussex Wholefoods)

30g Almonds

Engevita Yeast Flakes with B12 250g (Sussex Wholefoods)

2tbsp Yeast Flakes

Organic Gnocchi, Gluten Free 350g (Mr Organic)

1 pack Gnocchi

Chopped Tomatoes, Organic 400g (Mr Organic)

1 tin tomatoes

Vegan Block 200g (Applewood)

100g vegan cheese

Greek Extra Virgin Olive Oil 1 Litre (Attis)

50g + 1 tbsp extra virgin olive oil

Organic Lemon Juice 200ml (Biona)

1 tbsp lemon juice

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

salt - to taste

Organic Black Pepper Powder 100g (Sussex Wholefoods)

pepper - to taste

Other Ingredients

3 garlic cloves peeled
50g fresh basil leaves
1 onion
200g mushrooms
water

Method

Place almonds, 2 garlic cloves, basil, 50g olive oil, yeast flakes, lemon juice, salt and pepper in a blender and blend until you reach a pesto texture. Taste and season according to taste. Set aside.
Cook your gnocchi according to instructions on the pack. Mix with your pesto (reserve 2tbsp for garnish) and pour into a baking dish.
Preheat the oven to 200°C.
Finely chop the garlic and onions and slice your mushrooms.
Put 1tbsp olive oil in a pan and bring to medium heat. Add onions, garlic and mushrooms and fry for 10 minutes until lightly browned and fragrant.
Pour in the tomatoes with half a tin’s worth of water. Bring to the boil, then simmer for 10 minutes and season with a little salt.
Pour your tomato & mushroom sauce over the gnocchi, sprinkle with some vegan cheese and bake for 25 minutes.
Garnish with the remaining pesto, serve and enjoy!