[Gnocchi Baked with Cheese Sauce]
...there is a 'master recipe' for the Vegan Sauce Mornay on pp. 61-62...which is really the VEGAN SAUCE BÉCHAMEL - p. 57...but for this recipe she give another version of Sauce Mornay instead of sending us back to the one(s) we've already done...
...the original sauce starts with 2 Tbs of vegan butter and 3 Tbs of flour and 2 Cups of boiling vegan milk...and the one with this gnocchi recipe has 4 Tbs vegan butter 4 1/2 Tbs flour and 3 cups boiling vegan milk - where I would have expected 6 Tbs of flour if I were just doubling...so this is going to be richer/butterier...(word?)
Vegan Milk for the milk...we used almond milk this time...
Vegan Cheese for the cheese...we used Daiya Mozzarella
Vegan butter for the butter - we used Earth Balance
Recipe here: Mastering the Art of French Cooking p. 183