Hey fellow food adventurers!
Is the weather outside frightful? Well, fear not, because I have a bowl of comfort that will warm you from the inside out! Forget about that brisk wind and rain, let's dive headfirst into a dish that's as cozy as your favorite blanket: Baked Gnocchi with sprouts and leeks!
Now, you might be thinking, 'Gnocchi? Again?' But trust me, this isn't just any gnocchi dish. This is a symphony of winter veggies, bathed in a creamy, dreamy sauce, with an optional (but highly recommended) sprinkle of crispy vegan bacon bits. It's like a hug in a bowl—a hug that's also good for you!
Inspired by my ever-popular vegan gnocchi bake, this version gets a seasonal upgrade with the stars of the winter garden: Brussels sprouts and leeks. I was gifted some beautiful leeks recently by my friend, and I found myself with some forgotten Brussels sprouts at the back of the fridge. A culinary light bulb moment! I knew they needed to be combined into something that would be good for the soul, and also taste amazing.
Why You'll Fall in Love With This Dish
- It's Easy Peasy: No complicated steps here, just simple goodness that even a kitchen newbie can master.
- It's Packed with Veggies: Brussels sprouts and leeks bring a hearty dose of fiber and nutrients to the party.
- It's Adaptable: Gluten-free? No problem! Feel free to use your favorite plant milk and miso to keep it completely allergen friendly.
- It's a Flavor Bomb: The combination of thyme, miso, and Dijon mustard creates a sauce that is creamy, savory, and utterly irresistible.
- It Has Crispy Bits!: That optional vegan bacon adds a wonderful texture and a smoky flavor that will make you go "mmmm."
The Star Ingredients
- Gnocchi: Those little potato dumplings that just scream comfort.
- Brussels Sprouts: These mini cabbages are not just for Christmas dinner, they are the perfect addition to any dish for a punch of flavor.
- Leeks: Mild and creamy, they melt into the sauce like a dream.
- Vegan Bacon: Crispy, smoky, and completely optional, but oh-so-worth-it!
- Bechamel Bliss: A creamy sauce that brings it all together
How to Make This Magic Happen
- Prep Your Veggies: Wash and chop your Brussels sprouts and leeks, we want to keep the natural shape of these as much as we can.
- Lightly Char the Vegetables: Char your veggies lightly in a cast iron pan, or any oven proof dish, to give them a more complex flavour.
- Whip Up the Bechamel: Sauté garlic, add flour, and whisk in plant milk until it thickens into a luxurious sauce. Mix in your seasonings, miso and nutritional yeast for added cheesiness.
- Combine Everything: Toss the raw gnocchi, charred veggies, and the bechamel in the pan and bake away.
- Add the Crunch: Top with hazelnuts and crispy vegan bacon bits for the last few minutes of baking.
- Serve and Devour: Serve straight from the oven, while everything is piping hot.
A Few Tips for Success
- Press Your Tofu: If making vegan bacon, press the tofu well to remove excess water to ensure it absorbs the marinade.
- Don't Overcook the Gnocchi: Bake until tender but not mushy, for the most enjoyable experience.
- Get Creative: Feel free to add other veggies, such as mushrooms or kale, or sub out the hazelnuts for pine nuts or almonds.
- Double the Recipe: This is an excellent dish for meal prep, or for larger families. It is just as delicious the next day.
This baked gnocchi is so simple, yet so satisfying, I’m sure it will become a regular in your meal rotation. And remember, cooking should be fun, so don't be afraid to put your own spin on this and add your own favorites to the mix!
So, what are you waiting for? Let's get baking and fill our homes with delicious aromas of comfort and warmth. And don't forget to tag me when you make it, I'd love to see your creations!
Until next time, happy cooking!