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
Preheat oven to 400 degrees and coat an 8×8 pan with non-stick spray.
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.
Melt butter in a pan over medium heat. Add garlic and mushrooms and sauté for 30 seconds.
Pour wine in the pan and allow to cook down for 3 minutes, stirring regularly.
Add milk, bouillon, and flour to the pan and whisk constantly until smooth and bubbly. Zest lemon and add to the pan.
Add salt & pepper to taste.
Add gnocchi and kale to the pan and stir to combine. Transfer everything to the baking dish. Top with vegan parm.
Bake uncovered for 20-30 minutes, or until top and sides are slightly browned. Remove from the oven and serve immediately