Creamy Marsala Baked Gnocchi

Creamy Marsala Baked Gnocchi

This tasty gnocchi is covered in a creamy Marsala type sauce with kale and baked in a casserole dish until bubbly, so what could be wrong? This was actually a mistake which turned out. I had my bestie test it and she’s the one who said it reminded her of a Marsala sauce, and she’s right! I was supposed to use Vegetarian no chicken base and only had no beef base so I used that instead. You use wine in the sauce so it took on a Marsala flavor which ended up to be good! I would definitely add mushrooms next time and it would be even better. I topped it with Violife vegan parm, because it’s one of my favorites and it’s so good. I served it with a side of roasted broccoli but it would be great with any veggies or salad.


Creamy Marsala Baked Gnocchi

17 oz vegan gnocchi, Trader Joe’s

  • 3 handfuls kale chopped
  • 2 tbsp vegan butter
  • 10 oz baby Bella mushrooms, sliced
  • 4 cloves garlic diced
  • 6 oz white wine
  • 12 oz almond milk
  • 1 tsp Vegetarian Better than Bouillon no beef base
  • 2 tbsp flour
  • 1 small lemon zested
  • salt & pepper to taste
  • Top with Violife Vegan Parm
  1. Preheat oven to 400 degrees and coat an 8×8 pan with non-stick spray.

  2. Bring a large pot of water to a boil. Add gnocchi and kale to the pot and cook until gnocchi float to the top (approx. 3 minutes). Drain gnocchi and kale and set aside.

  3. Melt butter in a pan over medium heat. Add garlic and mushrooms and sauté for 30 seconds.

  4. Pour wine in the pan and allow to cook down for 3 minutes, stirring regularly.

  5. Add milk, bouillon, and flour to the pan and whisk constantly until smooth and bubbly. Zest lemon and add to the pan.

  6. Add salt & pepper to taste.

  7. Add gnocchi and kale to the pan and stir to combine. Transfer everything to the baking dish. Top with vegan parm.

  8. Bake uncovered for 20-30 minutes, or until top and sides are slightly browned. Remove from the oven and serve immediately

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