This Gnocchi, Leek, and Butternut Squash Bake is a cozy, satisfying dish packed with earthy flavors and creamy textures. The roasted butternut squash and leeks create a sweet and savory base, while fresh sage adds a delightful herbal note. Tossed with gnocchi and a creamy mustard and garlic sauce, and topped with vegan Parmesan and crunchy sunflower seeds, this dish is perfect for an indulgent dinner that’s both comforting and nourishing.
Ingredients:
For the Gnocchi and Sauce:
- 450g gnocchi
- ½ tsp Dijon mustard
- 1 tsp garlic powder
- 1 tbsp plain flour
- 1 heaped tbsp butter (vegan or regular)
- A pinch of vegan Parmesan (optional)
For Roasting:
- ½ butternut squash, diced
- 1 leek, diced
- 3 fresh sage leaves, roughly chopped
- 1 tbsp olive oil
- Salt & pepper, to season
Topping:
- 2 tbsp sunflower seeds
- 1 tsp fried parsley (optional)
Instructions:
- Roast the Vegetables:
- Preheat your oven to 400°F (200°C).
- On a baking sheet, toss the diced butternut squash and leek with olive oil, salt, pepper, and the chopped sage leaves.
- Spread the vegetables out evenly on the tray and roast for 25-30 minutes, until the squash is tender and slightly caramelized. Set aside once done.
- Prepare the Sauce:
- In a small saucepan, melt the vegan butter over medium heat.
- Stir in the plain flour to make a roux, cooking for about 1 minute.
- Gradually whisk in 1 cup of water or plant-based milk, stirring continuously to avoid lumps.
- Add the Dijon mustard, garlic powder, and a pinch of salt and pepper.
- Allow the sauce to cook on low heat for 2 to 3 minutes until it becomes a bit thicker.
- Remove from heat and set aside.
- Cook the Gnocchi:
- While the vegetables are roasting, cook the gnocchi according to the package instructions (usually in boiling water for 2-3 minutes until they float to the surface). Drain and set aside.
- Assemble the Bake:
- Preheat your oven to 350°F (180°C).
- In a large mixing bowl, combine the cooked gnocchi with the roasted butternut squash, leeks, and the prepared mustard-garlic sauce.
- Transfer the mixture into a baking dish and sprinkle with a pinch of vegan Parmesan (if using) and sunflower seeds for a crunchy topping.
- Bake:
- Bake in the preheated oven for 10-15 minutes, or until the top is golden and bubbly.
- Serve:
- Remove from the oven, sprinkle with fried parsley (optional), and serve hot.
Conclusion:
This Gnocchi, Leek, and Butternut Squash Bake is a hearty, plant-based dish that combines the creaminess of the sauce with the sweetness of roasted squash and the savory flavors of leeks and sage. Topped with crunchy sunflower seeds and a sprinkle of vegan Parmesan, this comforting bake is perfect for a cozy night in or a special dinner with friends and family.
Creamy Gnocchi, Leek, and Roasted Butternut Squash Bake with Sage and Sunflower Seeds
A comforting and flavorful gnocchi bake withroasted butternut squash, leeks, and a creamy garlic-mustard sauce. Topped withvegan Parmesan and sunflower seeds, this dish is both nourishing and satisfying.
Ingredients
For the Gnocchi and Sauce:
- 450 g gnocchi
- ½ tsp Dijon mustard
- 1 tsp garlic powder
- 1 tbsp plain flour
- 1 heaped tbsp butter vegan or regular
- A pinch of vegan Parmesan optional
For Roasting:
- ½ butternut squash diced
- 1 leek diced
- 3 fresh sage leaves roughly chopped
- 1 tbsp olive oil
- Salt & pepper to season
Topping:
- 2 tbsp sunflower seeds
- 1 tsp fried parsley optional
Instructions
Roast the Vegetables:
- Preheat your oven to 400°F (200°C).
- On a baking sheet, toss the diced butternut squash and leek with olive oil, salt, pepper, and the chopped sage leaves.
- Spread the vegetables out evenly on the tray and roast for 25-30 minutes, until the squash is tender and slightly caramelized. Set aside once done.
Prepare the Sauce:
- In a small saucepan, melt the vegan butter over medium heat.
- Stir in the plain flour to make a roux, cooking for about 1 minute.
- Gradually whisk in 1 cup of water or plant-based milk, stirring continuously to avoid lumps.
- Add the Dijon mustard, garlic powder, and a pinch of salt and pepper.
- Allow the sauce to cook on low heat for 2 to 3 minutes until it becomes a bit thicker.
- Remove from heat and set aside.
Cook the Gnocchi:
- While the vegetables are roasting, cook the gnocchi according to the package instructions (usually in boiling water for 2-3 minutes until they float to the surface). Drain and set aside.
Assemble the Bake:
- Preheat your oven to 350°F (180°C).
- In a large mixing bowl, combine the cooked gnocchi with the roasted butternut squash, leeks, and the prepared mustard-garlic sauce.
- Transfer the mixture into a baking dish and sprinkle with a pinch of vegan Parmesan (if using) and sunflower seeds for a crunchy topping.
Bake:
- Bake in the preheated oven for 10-15 minutes, or until the top is golden and bubbly.
Serve:
- Remove from the oven, sprinkle with fried parsley (optional), and serve hot.