14 August 2021

Vegan Cheesy Bacon Gnocchi

Cheesy gnocchi with broccoli and kale, topped with shiitake mushroom bacon - creamy, indulgent and super delicious!

The sauce is made from a blend of silken tofu and cashews, for plenty of protein, fibre and calcium, with nutritional yeast, mustard, black pepper and nutmeg for extra cheesiness. The shiitake mushrooms are thinly sliced, tossed in smoky marinade and baked until crisp. I even pan-fried the gnocchi, for a variety of textures, you just can't go wrong with this dish!

Thanks so much to the Notorious Nooch Co who sent me some of their bacon flavoured nutritional yeast to try out (Ad - Pr sample). It added a lovely smoky richness to the sauce that made it taste extra cheesy! Nutritional yeast is also full of B vitamins and protein, giving an extra boost to your dish.

I finished this dish off with a little almond parm, one of my favourite things to top pasta with. You can find the recipe here for that - it's super easy to make and lasts for a while in the fridge too, ready for all your pasta-topping needs!

If you make any of my recipes do snap a pic and share with me @euphoricvegan - I love seeing all your creations!

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Vegan Cheesy Bacon Gnocchi | Serves: 4 | Time: 25-30 mins

You'll need

  • Cast iron/non-stick sauté pan
  • Chopping board
  • Knife
  • Measuring cups and spoons
  • High-speed blender
  • Baking tray and greaseproof paper 


Shiitake bacon:

  • 2 tbsp soy sauce
  • 2 tsp liquid smoke
  • 2 tsp maple syrup
  • 1 tsp smoked paprika
  • 1 tsp oil
  • 1/4 tsp turmeric
  • Black pepper
  • 120g shiitake mushrooms


  • 1 block silken tofu
  • 1/4 cup cashews
  • 1 tsp Dijon mustard
  • Juice 1/2 lemon
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp red or white miso
  • 1/4 cup nutritional yeast (I used bacon flavoured)
  • 1/2 tsp smoked salt 
  • 1/4 tsp turmeric
  • Pinch nutmeg
  • Black pepper
  • 1 cup water


  • 1-2 tbsp olive oil
  • 500g vegan gnocchi (vac packed)
  • 1 head broccoli - bitesize pieces including stalk - season whilst cooking
  • 100g kale

To serve:


  1. Pre-heat oven to 200°C and line a baking tray with greaseproof paper.
  2. Mix the ingredients together for the marinade, from the soy sauce to the black pepper. Then thinly slice the shiitake mushrooms and mix into the marinade so the mushrooms are fully coated.
  3. Spread the mushrooms out thinly on a baking sheet, bake for 10 minutes, then flip them over and bake for another 3 minutes. Turn the oven off and leave the mushrooms to crisp up.
  4. Meanwhile, add all the sauce ingredients to the blender, from the silken tofu to the water and blitz until smooth.
  5. Then heat a cast iron/non-stick pan up, add a splash of oil and add in the gnocchi pieces. Cook for 5 minutes, stirring occasionally so the gnocchi browns evenly.
  6. Cut up the broccoli into smaller florets, then remove the edges of the stalk and slice. Cut or tear the kale into bitesize pieces. 
  7. Add the broccoli to the pan and cook for a further 5 minutes, then add the kale and cheesy sauce and warm through until the sauce has thickened.
  8. Serve up topped with the mushroom bacon pieces, chopped chives and a sprinkling of almond parm and enjoy! 
Cassidy xx