A hearty, warming meal, the gnocchi here are baked and topped with a crunchy breadcrumb or pangratatto topping, making for a satisfying mix of creaminess and crunch. Ready-made gnocchi have become widely available, and most types are vegan, but check the ingredients just in case.
2 garlic cloves
30g (1oz) flat-leaf parsley, leaves picked
2 tablespoons olive oil
3 leeks, trimmed and finely sliced
125g (4½oz) cherry tomatoes or baby plum tomatoes, halved
100ml (3½fl oz) water
250ml (9fl oz) plant-based cream
1 teaspoon cornflour
zest of 2 lemons
½ teaspoon salt and a pinch of freshly ground black pepper
600g (1lb 5oz) vegan potato gnocchi
60g (2oz) toasted pine nuts
80g (2 ¾oz) mature Cheddar-style vegan cheese, grated
For the pangrattato
2 slices of bread, torn into pieces
2 tablespoons olive oil
1 teaspoon chopped flat-leaf parsley
1) Preheat the oven to 200°C/180°C fan/400°F/
gas mark 6.
2) Place the garlic on a chopping board and crush into a paste with the side of a large knife. Place the parsley on top and finely chop so that the garlic and parsley combine. Set aside.
3) Heat the oil in a large sauté pan or frying pan over a low heat. Add the leeks, cover with a lid and cook for 15 minutes. Once the leeks are soft, remove the lid, increase the heat to high and add the cherry or baby plum tomatoes, water and plant-based cream. Stir well and cook for 10 minutes.
4) In a small bowl or mug, mix the cornflour with a splash of cold water, then add this to the pan. Cook, stirring, for 5 minutes, then season with the lemon zest, salt and pepper. Turn off the heat.
5) Remove half the sauce from the pan and transfer to a blender or food processor. Blend until smooth, then pour back into the pan.
6) Meanwhile, cook the gnocchi in a large pan of salted boiling water according to the packet instructions, making sure they still have bite.
7) Drain the gnocchi and add them to the sauce, along with 50g (1¾oz) of the pine nuts and the chopped parsley and garlic mixture. Add 60g (2¼oz) of the plant-based cheese and stir well.
8) Spoon the mixture into a baking dish and sprinkle the remaining cheese and pine nuts on top.
9) Prepare the pangrattato by pulsing the bread to a large crumb in a food processor. Add the oil, parsley and some salt, and pulse just enough to combine well and make green breadcrumbs. Sprinkle these over the top of the gratin.
10) Bake for 15 minutes until bubbling and golden on top. Remove from the oven and allow to sit for 5–10 minutes before serving.
Reprinted with Permission from Mildreds Easy Vegan, Hamlyn; Photo: David Loftus. Distributed by Hachette Book Group. Hamlyn is an imprint of Octopus Publishing
When you shop using our links, we earn a small commission. It’s a great way to support public media at no extra cost to you!
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new and show how food brings us together. We rely on you to do this. And, when you donate, you'll become a member of The Splendid Table Co-op. It's a community of like-minded individuals who love good food, good conversation and kitchen companionship. Splendid Table Co-op members will get exclusive content each month and have special opportunities for connecting with The Splendid Table team.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table and you'll be welcomed into The Splendid Table Co-op.