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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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian-inspired, vegan
Servings 4
Calories 350 kcal

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.

Nutrition

Calories: 350kcal
Keyword Gnocchi bake
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