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Cheesy Butternut Squash Gnocchi Bake with Harissa Recipe

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3.8 from 3 reviews

  • Author: Eliza
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Diet: Vegan

Description

This Cheesy Butternut Squash Gnocchi Bake with Harissa is a comforting and flavorful vegan casserole that combines tender gnocchi with a creamy, spicy squash and garlic sauce. Roasting the butternut squash and garlic brings out their natural sweetness, which is balanced by the heat from harissa and the umami depth of miso paste. Topped with vegan cheese and crunchy panko breadcrumbs, this bake delivers a perfect blend of creamy, spicy, and crispy textures ideal for an easy weeknight dinner.

Ingredients

Main Ingredients

  • 500 g gnocchi (1 packet)
  • 500 g butternut squash (1 small squash)
  • 1 bulb whole garlic
  • 1 tsp olive oil (plus extra for drizzling)
  • Salt and pepper to taste

Sauce Ingredients

  • 300 g silken tofu (the kind from long life tetra packs)
  • 1 tbsp miso paste
  • 1 tbsp harissa paste (use more for extra spice)
  • 3 tbsp nutritional yeast

Topping

  • 100 g vegan cheese (grated)
  • 2 tbsp panko breadcrumbs

Instructions

  1. Prepare the butternut squash and garlic: Peel and deseed the butternut squash, then cut it into 3 cm chunks. Season the squash with salt and drizzle with olive oil. Chop the top off the garlic bulb and drizzle olive oil over the exposed cloves.
  2. Roast the squash and garlic: Place the seasoned squash chunks and the whole garlic bulb in a casserole dish. Roast in a preheated oven at 180℃ (356℉) for 15-20 minutes, or until the squash is tender and the garlic cloves are soft enough to squeeze out.
  3. Make the cheesy squash sauce: Once roasted, take about 1/8 of the cooked squash pieces and squeeze the softened garlic cloves out of the bulb. Add these to a blender along with the silken tofu, nutritional yeast, miso paste, and approximately 1 teaspoon of harissa paste (adjust to taste for spiciness). Blend until smooth to create a creamy cheese sauce.
  4. Grate the vegan cheese: Grate the vegan cheese to prepare for layering and topping.
  5. Add gnocchi to the casserole: Add the uncooked gnocchi to the casserole dish containing the remaining roasted butternut squash.
  6. Combine with the cheese sauce: Pour the blended tofu and squash cheese sauce over the gnocchi and squash, then mix thoroughly. Add most of the grated vegan cheese into the mixture and stir to combine.
  7. Bake the casserole: Place the casserole dish in the oven and bake for 15 minutes at 180℃ (356℉) to allow the flavors to meld and the gnocchi to cook.
  8. Prepare breadcrumb topping: Mix the panko breadcrumbs with a small amount of olive oil to help them brown and crisp when baked.
  9. Add topping and cheese: Remove the casserole from the oven, sprinkle the oiled breadcrumbs evenly over the top along with the remaining vegan cheese.
  10. Final bake: Return the dish to the oven and bake for an additional 10-15 minutes or until the topping is golden brown and the gnocchi are soft and pillowy.
  11. Serve: Serve the cheesy butternut squash gnocchi bake immediately while hot and bubbly.

Notes

  • This dish is vegan and can easily be adapted to be gluten-free by using gluten-free gnocchi and breadcrumbs.
  • If you prefer a milder flavor, reduce the amount of harissa paste used.
  • Use a high-quality vegan cheese that melts well for best results.
  • You can prepare the squash and garlic in advance to save time on the day of cooking.
  • Ensure the gnocchi is uncooked before adding it to the casserole, as it will cook during baking.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Fusion

Find it online: https://recipekind.com/cheesy-butternut-squash-gnocchi-bake-with-harissa-recipe/