Vegan Gnocchi Mornay

[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?)

...so...I let the gnocchi thaw...they actually held up quite well to being frozen...

...made the sauce and poured that over...

...topped with some Daiya cheese...

...and baked until the gnocchi were heated through and then under the broiler until nice and brown...

...just creamy...buttery and cheesy and good...the gnocchi have a nice texture even after being frozen...this was good and easy as the gnocchi were already made...but would be quite a bit of trouble if you had to make the gnocchi too...

Substitutions:

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