Creamy Roasted Pepper Gnocchi with Butter Beans, Charred Broccoli & Rocket (vegan, gluten-free, high-protein)
Ready in just 20 minutes, this high-protein, high-fibre vegan dinner is creamy, comforting, and packed with nutrients. Each serving provides around 38g protein, 23g fibre, and plenty of healthy fats - a balanced dinner that keeps you full and satisfied.
The sauce is made from roasted peppers, silken tofu, cashews, and nutritional yeast, creating a creamy, indulgent flavour without dairy. Paired with tender gnocchi, butter beans, and charred broccoli, this is a plant-based dinner that feels luxurious but is ready in a flash.
Why You’ll Love This Vegan Gnocchi Recipe
High in protein and fibre – helps support satiety and balanced blood sugar.
Balanced and nutrient-dense – includes healthy fats, protein, and fibre in every bite.
Quick and easy – ready in just 20 minutes, perfect for weeknight dinners.
Naturally creamy and flavourful – rich, indulgent sauce without any dairy.
Customisable – switch up veggies or beans depending on what you have.
What You’ll Need To Make This Creamy Vegan Gnocchi
Silken tofu & cashews – blend together to make a creamy, rich sauce that’s high in plant protein and healthy fats.
Roasted peppers – naturally sweet and full of flavour, giving the sauce a vibrant colour and depth.
Gnocchi – provides comforting texture and makes the meal more filling. Use gluten-free if needed.
Butter beans – add fibre, protein, and a hearty texture that pairs perfectly with the sauce.
Broccoli – charred for caramelised flavour, plus fibre, vitamins, and antioxidants.
Rocket & seasoning – fresh peppery greens and spices like smoked paprika, garlic, and chilli elevate the flavours and add micronutrients.
How To Adjust This Gnocchi Recipe
Lower calories – use slightly less cashews or skip the olive oil drizzle.
Don’t have roasted peppers? – Try sundried tomatoes instead
Switch up the vegetables – green beans, crispy kale, asparagus, or zucchini work just as well as broccoli.
Make it gluten-free – use gluten-free gnocchi.
Make it spicier – add extra chilli flakes or a pinch of smoked paprika.
Storage Tips
Best served fresh, but leftovers can be stored in the fridge for up to 2 days.
Reheat gently on the stove or in the microwave; the sauce may thicken slightly, so add a splash of water or plant milk to loosen.
Add rocket just before serving to keep it fresh and vibrant.
Press the play button below to watch the recipe reel!
Creamy Roasted Pepper Gnocchi with Butter Beans, Charred Broccoli & Rocket (vegan, gluten-free, high-protein)
Ready in just 20 minutes, this creamy roasted pepper gnocchi with butter beans, charred broccoli, and rocket is a high-protein, high-fibre weeknight dinner that’s balanced, nourishing, and packed with flavour.
Ingredients
- 250g broccoli, cut into bite-sized florets
- 1 tbsp olive oil
- Pinch of salt & pepper
- 1 small jar roasted peppers, oil squeezed out (~3/4 cup)
- 200g silken tofu
- 1/4 cup cashews
- 1/4 cup nutritional yeast
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tbsp lemon juice
- 1/2 tbsp apple cider vinegar
- 1 tsp white miso paste
- Salt & pepper
- 250g pack gnocchi (gluten-free if needed)
- 1 tin butter beans, drained & rinsed
- Ancho chilli flakes (or regular)
- 2 handfuls of rocket
Instructions
- Preheat the air fryer to 200°C for a couple of minutes.
- Toss the broccoli with olive oil, salt, and pepper. Cook in the air fryer for 12–14 minutes until charred. (If using the oven, add ~5 minutes.)
- While broccoli is cooking, blend all sauce ingredients until smooth and creamy. Season to taste.
- Cook gnocchi according to packet instructions.
- Add cooked gnocchi to a pot with butter beans and the sauce. Heat through for 2-3 minutes.
- Serve alongside charred broccoli and rocket. Top with chilli flakes, black pepper, and a drizzle of olive oil.
Nutrition Facts
Calories
682Fiber
23 gProtein
38 gPer serve with broccoli and rocket
