When the temperature drops, there’s only one thing that hits the spot — a creamy, bubbling casserole straight out of the oven. This Creamy Baked Vegan Gnocchi is comfort food perfection: soft potato gnocchi tossed in a velvety garlic-sage sauce, baked until golden and bubbling, and finished with a sprinkle of crispy herbs.
It’s rich, it’s comforting, and it tastes like something you’d find at a cozy countryside café. The sauce is made from creamy cashews, oat milk, and a hint of nutmeg — completely dairy-free, yet unbelievably indulgent. The scent of sage and roasted garlic fills your kitchen as it bakes, wrapping you in that nostalgic, homey warmth that defines winter cooking.
This dish isn’t just a recipe — it’s a moment. It’s a crackling candle, a glass of wine, and a forkful of creamy, garlicky heaven. Perfect for family dinners, cozy date nights, or your next viral “Sunday dinner” pin that everyone saves for comfort-food inspiration.
This Creamy Baked Vegan Gnocchi is the ultimate cozy dinner — soft, pillowy gnocchi baked in a velvety garlic-sage sauce. Rich, comforting, and dairy-free, it’s perfect for cozy nights in or your next Pinterest-worthy winter dinner idea.
In a blender, combine oat milk, cashews, nutritional yeast, garlic, olive oil, salt, pepper, and nutmeg. Blend until smooth and creamy.
Heat olive oil in a pan, add chopped sage, and sauté for 1–2 minutes until fragrant. Pour in sauce and simmer 5 minutes to thicken.
Toss cooked gnocchi and spinach in sauce until coated. Transfer to a baking dish.
Sprinkle with vegan parmesan or breadcrumbs. Bake at 400°F (200°C) for 20 minutes until golden and bubbling.
Garnish with extra sage and cracked pepper.