25 Minute Vegan Cheesy Baked Gnocchi with Beans

Oh, This Cheesy Gnocchi: The Kind of Dinner That Finds You

You know those evenings when hunger sneaks up on you (and just won’t take the polite hint)? That’s when I started making this 25 minute vegan cheesy baked gnocchi with beans, which now has a total fan club in my house. The first time I cobbled this together, honestly, it was pure survival mode — my old housemate Jess nearly spooned the whole thing out before we got it to the table. That was a winter night; we’d already eaten too many oven chips for our own good. Since then, I’ve tinkered and swapped bits out (even had a little kitchen disaster or three—the time I used way too much smoked paprika still haunts me).

Why This Dish Lives Rent Free in My Head

I make this when I want dinner before my motivation runs out (self-care for lazy cooks, as my brother says). My family goes a bit bonkers for it—especially my nephew, who calls the gnocchi “little clouds.” Also, full disclosure: I used to dread baked recipes that pretend to be cheesy because so many vegan versions taste… not cheesy. But this one? It’s rich, warm, properly gooey, and you can smuggle in extra veg for good measure. Plus, it’s all in one pan; fewer dishes, less drama.

What You’ll Need (Plus Swaps I Actually Use)

• 500g potato gnocchi (I go for shelf-stable, though sometimes the fresh stuff when the supermarket gods are kind)
• 1 can (400g-ish) white beans – cannellini, haricot, even borlotti if you’re feeling wild. My gran swore by the brand Napolina, but honestly, Tesco’s is alright too.
• 1 cup passata, or a tin of chopped tomatoes blitzed smooth (once used up an old jar of tomato pasta sauce—no shame, honestly worked!)
• 1/2 small onion, diced (I’ve skipped this when in a rush, so no judgment)
• 3 cloves garlic, smashed and roughly chopped. Or use the jarred minced kind when you can’t be bothered
• About 3/4 cup plant milk (oat is my fave for creaminess, but literally any will do—I’ve tried almond, still good)
• 1/2 cup nutritional yeast (for the cheesy vibe)
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning (or just pinch oregano and dried basil, whatever you have)
• Pinch of smoked paprika (but don’t overdo it, trust me)
• Handful of spinach, or chopped kale (I throw it in just to feel smug about the greens)
• Squeeze lemon juice, salt, and pepper to taste
• Optional: Vegan mozzarella shreds—sometimes I splurge, sometimes it’s just more nutritional yeast

How To Throw It Together (Chaos Optional)

1. Preheat your oven to 220°C (or thereabouts—my oven always runs hot, so I sometimes drop it a notch).
2. Grab a big, ovenproof skillet (or casserole dish; I once just used a cake tin, worked fine). Heat olive oil, then chuck in the onion with a good pinch of salt. Cook till soft-ish, 3 minutes maybe. Garlic next—don’t let it burn, but if it does, stir faster and pretend nothing happened.
3. Pour in the passata/tomato, glug in the plant milk, add in the Italian seasoning, smoked paprika, and nutritional yeast. Let it simmer just a minute. I always sneak a quick taste here (then add way more salt…)
4. Tip in the beans and gnocchi straight from the packet—no need to pre-boil, which is a bit magic. Stir gently. If using spinach or kale, this is the moment for a handful (it looks like too much, but wilts down—promise).
5. Scatter over the mozzarella shreds if using. Squeeze a little lemon over (this, for some reason, just makes it pop), then stick the whole thing uncovered into the oven.
6. Bake for 15-18ish minutes. The top should go bronzy and a bit crispy. If it looks too pale, you can pop the grill on for a couple of minutes, but keep an eye! (Or end up with napalm gnocchi. Been there.)
7. Take it out. Let it cool a minute unless you fancy burning the roof of your mouth—this is always where I get impatient.

Some Notes (a.k.a., Lessons Learned)

• If your sauce ever looks too thick when stirring, splash in a bit more plant milk. I once dumped in water by mistake, and… well, it was a bit bland but edible.
• The gnocchi should be pillowy, not mush, so don’t overbake (that’s the voice of experience).
• You can add mushrooms, peppers, even a handful of frozen peas. I tried olives once but regretted it—didn’t vibe right.

I Messed with the Recipe—Here’s What Happened

• Chickpeas instead of white beans: Good! Texture’s a bit chunkier, but I liked it.
• Broccoli florets (steamed first): Lovely, but only if you like broccoli being bossy.
• Mixing in vegan pesto: Actually, brilliant! Gave it serious depth. More expensive, though.
• Swapping passata for salsa: This one… yeah, just don’t. Turned out weirdly sweet and spicy. Even the dog wouldn’t touch it.

What If You Don’t Have X Tool?

I say use whatever you have handy. I’ve done this in a battered old roasting tin, even a saucepan that survived undergraduate life (don’t judge), so don’t stress about special pans. Just make sure it’s ovenproof—or, on one occasion, fiddle with foil and hope for the best.

How Long Does This Magic Last?

Technically, you can keep leftovers in an airtight tub in the fridge for about 3 days. But, honestly, it’s rarely survived a second night here. If you do manage, the flavors settle and I swear it’s even better for lunch the next day. (Here’s a useful guide on fridge-storing leftovers.)

How I Serve It (And the Odd Tradition)

Usually just straight out of the hot pan with a big spoon. If I’m feeling responsible, I toss a quick little salad on the side (think rocket, lemon, tiny sprinkle of flaky salt). Sometimes—scout’s honor—we eat it in front of the telly, plates balanced on knees. My mum insists on a dusting of extra nooch every time.

A Few Pro Tips (Learned the Hard Way)

• Don’t skip the preheat—my lazy shortcut once produced wobbly gnocchi ‘soup.’
• Let it cool just a minute after baking (your tongue will thank you—honestly I never listen to this advice, but you should).
• I tried stirring in spinach before it wilted, looked like a swamp. Best to let it wilt naturally in the oven’s heat.

People Actually Ask Me This (And I Actually Answer)

• Can I use gluten free gnocchi?
  Yeah, go on! I haven’t noticed much difference in this recipe. Maybe just watch for overcooking since GF stuff falls apart easier.
• What if I’m out of nutritional yeast?
  Tough, but doable. Just up the lemon and try a sprinkle of garlic powder. Not dead-on cheesy, but close enough for horseshoes.
• Is the whole recipe freezer-friendly?
  You can freeze it, but I probably wouldn’t unless you want mega-soft gnocchi. If you’re desperate, portion it out and freeze—just cover well. More on vegan freezer ideas at Minimalist Baker, in case you want to nerd out.
• Could I make this on the hob instead of baking?
  I’ve tried—sort of. It worksish, but baking makes the top gold and a bit crispy, and somehow brings it all together. Just simmering is fine if desperate (done it at uni), but the oven’s worth it.
• Why add lemon at the end?
  Don’t skip this, it brightens everything up! I can’t claim to know the science—saw it on Bon Appétit once and now I’m a convert.

All in all, this isn’t the fanciest dinner, but it’s the one I crave when I want something warm, easy, and just—good. Plus, no one’s ever said no to seconds. Except the cat, but she’s fussy. If you give it a go, let me know what goes wrong (or right). I’m all ears, plus I owe a few tweaks to people braver than me in the kitchen.

★★★★★ 4.50 from 9 ratings

25 Minute Vegan Cheesy Baked Gnocchi with Beans

yield: 4 servings

prep: 7 mins

cook: 18 mins

total: 25 mins

A quick and comforting vegan dinner made with pillowy gnocchi, white beans, a rich tomato sauce, and melty vegan cheese. Perfect for a cozy, plant-based meal in just 25 minutes.

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Ingredients

• 500 g store-bought vegan gnocchi
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 can (400 g) diced tomatoes
• 1 can (400 g) cannellini beans, drained and rinsed
• 1 teaspoon dried oregano
• 100 g vegan mozzarella-style cheese, shredded
• Salt and black pepper to taste
• Fresh basil, for garnish (optional)

Instructions

1. 1
   Preheat the oven to 220°C (428°F).
2. 2
   Heat olive oil in a large oven-safe skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant.
3. 3
   Add the diced tomatoes, drained cannellini beans, dried oregano, salt, and black pepper. Stir to combine and simmer for 4-5 minutes.
4. 4
   Add the gnocchi to the skillet and stir to coat in the sauce. Cook for 3 minutes until slightly softened.
5. 5
   Sprinkle the shredded vegan mozzarella evenly over the top. Transfer the skillet to the preheated oven and bake for 10 minutes or until the cheese is melted and golden.
6. 6
   Remove from the oven, garnish with fresh basil if desired, and serve hot.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 420cal

Protein: 15 gg

Fat: 8 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 70 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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