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Vegan gnocchi bake recipe with oyster mushrooms

Get the Recipe: Vegan Gnocchi Bake With Oyster Mushrooms

This vegan gnocchi bake with oyster mushrooms, a rich tomato sauce and plenty of dairy-free cheese is comfort food at its best! Anyone will love this wholesome savory dish for a weeknight dinner that's guaranteed to impress.
5 from 1 vote


  • 3 tbsp vegan butter
  • 3 cloves garlic, minced
  • 1 large onion, diced
  • 1 large carrot, chopped
  • 7 oz oyster mushrooms
  • 3 tbsp soy sauce
  • 2 tbsp tomato paste
  • 1 tsp garlic powder
  • 2 tbsp sriracha
  • 7 oz gnocchi
  • 1/2 cup vegan cheese, grated


  • Frying pan
  • Saucepan
  • Baking dish


  • Melt the vegan butter in a frying pan or sauce pan. Add the minced garlic, onion, carrots and oyster mushrooms. Before adding the mushrooms, shred them using your hands. Cook for 5 minutes, until the vegetables soften.
    3 tbsp vegan butter, 3 cloves garlic, 1 large onion, 1 large carrot, 7 oz oyster mushrooms
  • Add soy sauce, tomato paste, garlic powder, and sriracha. Stir together for around 2-3 minutes more, until fragrant.
    3 tbsp soy sauce, 2 tbsp tomato paste, 1 tsp garlic powder, 2 tbsp sriracha
  • Cook the gnocchi of your choice according to instructions on packaging, until they rise to the surface. This usually takes around 3 minutes.
    7 oz gnocchi
  • Preheat the oven to 180 degrees C/350 F.
  • Transfer the gnocchi to the pan with the vegetables using a slotted spoon and mix it together. Add grated vegan cheese, and stir together once more.
    1/2 cup vegan cheese
  • Transfer the gnocchi to an ovenproof dish of your choice. Sprinkle more vegan cheese on top, and bake in the preheated oven for 20 minutes, until crispy on top and the cheese had melted.


Calories: 246kcal, Carbohydrates: 33g, Protein: 7g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 1g, Sodium: 1389mg, Potassium: 461mg, Fiber: 4g, Sugar: 4g, Vitamin A: 3565IU, Vitamin C: 11mg, Calcium: 47mg, Iron: 3mg