Name: Baked Gnocchi with Cashew Miso Cream Sauce Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 4 cups gnocchi (uncooked); 1 tbsp garlic (minced or paste); 1 tbsp avocado oil (or preferred cooking oil); 3 cups marinara sauce (your choice); ¼ cup Italian parsley (finely chopped); ½ cup cashews (raw); ¾ cup soy milk (or preferred plant milk); 1 tbsp white miso paste; 1 tbsp garlic (minced); 1 tbsp nutritional yeast; 1 tsp garlic powder; ½ tsp salt; 1 tbsp tapioca starch

Jump to Recipe· 4.1 from 87 reviews

If you adore cozy, comforting meals that feel both indulgent and nourishing, you’re in for a treat with this Baked Gnocchi with Cashew Miso Cream Sauce Recipe. Imagine pillowy gnocchi bathed in a luscious, velvety sauce that perfectly balances umami-rich miso, nutty cashews, and a touch of garlicky goodness — all baked until bubbly and irresistible. This dish elevates simple ingredients into a dazzling weeknight winner that feels like a warm hug on a plate. Whether you’re feeding family or impressing friends, it’s pure magic from start to finish.

Baked Gnocchi with Cashew Miso Cream Sauce Recipe: Ingredients You'll Need

Ingredients You'll Need

A white bowl filled with pale yellow gnocchi sits near the center on a white marbled surface. To the upper left, a jar of red marinara sauce with a white label leans with a green cloth nearby. Fresh green parsley sprigs lie to the upper right, next to a small white bowl of yellow nutritional yeast. Below, a small white plate holds light brown and white powders side by side. Below that, three small dark bowls show minced garlic, a beige creamy paste, and open glass jar filled with whole cashews arranged in a cluster near the bottom right. The scene is bright and clean. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its straightforward, approachable ingredients that come together to create layers of flavor and texture. Each element plays a star role — from the tender gnocchi creating the perfect bite, to the cashew-based cream sauce delivering rich umami and silkiness, rounded out by fresh parsley for a bright finish.

4 cups gnocchi (uncooked): The soft, doughy pillows that soak up every bit of savory sauce.

1 tablespoon garlic (minced or paste): Adds a fragrant punch that wakes up the senses.
1 tablespoon avocado oil (or preferred cooking oil): Perfect for sautéing garlic with a subtle, healthy fat.
3 cups marinara sauce (your choice): A rich, tangy base that brings depth and color.

¼ cup Italian parsley (finely chopped): Fresh herbaceous notes to brighten the dish.
½ cup cashews (raw): The creamy backbone for the luscious cheese sauce without dairy.
¾ cup soy milk (or preferred plant milk): Adds creaminess and helps blend the sauce smoothly.

1 tablespoon white miso paste: Brings umami depth and a hint of gentle saltiness.
1 tablespoon garlic (minced): Double garlic power for that irresistible savory kick.
1 tablespoon nutritional yeast: Adds a cheesy, nutty flavor that makes the sauce shine.

1 teaspoon garlic powder: Enhances the garlic notes with a subtle, mellow warmth.
½ teaspoon salt: Balances all the flavors just right.
1 tablespoon tapioca starch: The secret thickener that gives the sauce a perfect creamy texture when baked.

How to Make Baked Gnocchi with Cashew Miso Cream Sauce Recipe

Step 1: Soften Cashews

Start by preheating your oven to 400°F and boiling the cashews in 2 cups of water for about 5 minutes. This quick soak softens them, making your cream sauce silky smooth and luxuriously rich. Once softened, drain and set them aside to cool, so they blend easily.

Step 2: Blend the Cream Sauce

Once the cashews have cooled, toss them into a high-speed blender along with white miso paste, nutritional yeast, fresh and powdered garlic, soy milk, salt, and tapioca starch. Blend until you get a smooth, creamy sauce that’s bursting with savory goodness. Be sure to scrape down the sides a couple of times to capture every bit of flavor.

Step 3: Sauté the Garlic

Heat avocado oil in a 10-inch ovenproof skillet over medium heat. Add the minced garlic and sauté for just 30 seconds to release its aroma without browning it, creating the perfect flavor foundation for your marinara sauce.

Step 4: Combine Marinara and Gnocchi

Pour in your marinara sauce and add the uncooked gnocchi to the skillet. Toss gently to coat the gnocchi evenly. This step helps the gnocchi begin soaking up the sauce’s bright, tomatoey sweetness even before baking.

Step 5: Add the Cashew Miso Cream Sauce and Bake

Pour your luscious cashew miso cream sauce over the gnocchi and spread it out evenly in the skillet. Slide the skillet into your preheated oven and bake for 20 minutes. During this time, the gnocchi will cook through and the sauce will thicken, bubbling into a rich, creamy, savory masterpiece.

Step 6: Garnish and Serve

Once baked to golden, bubbly perfection, sprinkle freshly chopped Italian parsley over the top. This splash of green adds a fresh, herbaceous lift that brightens the dish and makes it look as good as it tastes.

How to Serve Baked Gnocchi with Cashew Miso Cream Sauce Recipe

The image shows two views of a white cast iron skillet on a white marbled surface, with a crumpled green cloth to the side. The first view features a thick layer of bright red sauce with pieces of orange-colored shrimp spread evenly inside the skillet. The second view shows a new smooth, pale cream layer spread evenly over the red sauce and shrimp, covering them completely. The skillet has a long white handle and the lighting is soft and natural. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like Italian parsley or even a sprinkle of red pepper flakes bring both color and a little extra zing. A drizzle of good quality extra virgin olive oil or a few toasted pine nuts offer delightful texture contrasts and richness too.

Side Dishes

This dish pairs wonderfully with crisp, bright green salads or roasted veggies like asparagus or Brussels sprouts. The freshness of the sides balances the creamy baked gnocchi beautifully while adding some welcome crunch.

Creative Ways to Present

For a stunning presentation, serve the baked gnocchi directly in the skillet so it stays warm and inviting. For a bit of indulgence, add a sprinkle of vegan parmesan or a few caramelized shallots on top before serving. It’s perfect for both casual dinners and when hosting guests.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to 3 days. The flavors meld even more overnight, making for an excellent next-day meal.

Freezing

To freeze, let the gnocchi cool completely and transfer into a freezer-safe container. It will keep well for up to 2 months. Just thaw overnight in the fridge before reheating for best texture.

Reheating

Reheat leftovers gently in the oven at 350°F or in a skillet on low heat, adding a splash of plant milk if the sauce has thickened too much. Avoid microwaving to preserve the creamy texture.

FAQs

Can I use a different type of nut for the cream sauce?

Absolutely! While cashews are ideal for their creaminess and neutral flavor, you can experiment with blanched almonds or macadamia nuts if you prefer—but keep in mind these may alter the sauce’s texture and flavor slightly.

Is this recipe vegan and gluten-free?

Yes, this Baked Gnocchi with Cashew Miso Cream Sauce Recipe is naturally vegan. For gluten-free, just ensure you use gnocchi made without wheat, such as those made from potatoes and gluten-free flours.

Can I make the sauce ahead of time?

You sure can! The cashew miso cream sauce keeps well in the fridge for up to 3 days. Just give it a good stir before using, and add a splash of plant milk if it thickens too much.

What if I don’t have tapioca starch?

For thickening, you can substitute tapioca starch with cornstarch or arrowroot powder in the same quantity. Just keep an eye on the sauce’s consistency while blending and after baking.

How can I make this recipe oil-free?

You can omit the oil by dry sautéing the garlic carefully or using a splash of water or vegetable broth to prevent sticking. The sauce and baking process will still yield a delicious meal.

Final Thoughts

This Baked Gnocchi with Cashew Miso Cream Sauce Recipe is truly one of those dishes that feels like a culinary hug. Easy enough for any night but impressive enough to share, it celebrates wholesome ingredients and bold flavors in every bite. I can’t wait for you to give it a try and make it a new favorite on your dinner rotation!

Baked Gnocchi with Cashew Miso Cream Sauce Recipe

Baked Gnocchi with Cashew Miso Cream Sauce Recipe: Ingredients You'll Need

Ingredients You'll Need