Gnocchi Nachos

No tortilla chips, no problem! Cauliflower Gnocchi to the Rescue!!

Gnocchi Nachos

  • Servings: 4
  • Difficulty: easy
  • Print


2 bags (5 cups) frozen Cauliflower Gnocchi

1.5 cups vegan ground beef

1 cup black beans

1 cup cherry tomatoes

1 cup diced bell peppers

1 cup shredded cheese

2 tbsp Taco Seasoning

1 tbsp nutritional yeast

Olive Oil Spray

Cilantro for Garnish

Avocado, Sour Cream, Pico de Gallo optional


  1. Line a baking tray with parchment paper and preheat oven to 425 degrees.
  2. Lay out the cauliflower gnocchi on the baking tray and top with vegan ground beef. Spray generously with Olive Oil and bake for 15 minutes.
  3. Remove from the oven and toss well. Top with black beans, tomatoes, and bell peppers. Season well with taco seasoning and nutritional yeast. Spray again with olive oil and place back in the oven for another 15 minutes.
  4. Remove from the oven again and give it another toss. You want your gnocchi to be crispy and your vegetables to be cooked down and softened. Cover with shredded cheese and place back in the oven for a few minutes until the cheese is melty.
  5. Remove from the oven and serve with a generous sprinkle of cilantro + hot sauce. A big dollop of avocado, pico de gallo, and/or sour cream would also be delicious.

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I had every intention on making a pumpkin recipe today but I could not stop thinking about nachos so here we are. Pumpkin Chowder coming next week, I promise. I love this recipe so much even though I’m sure I’ve made both Italians and Mexicans very angry. But come on, how can anyone resist a one sheet pan meal that satisfies both cravings.

I love the fall but I’m in a mild food funk. I’m not really a pumpkin spice girl and it feels strange to just add pumpkin to everything. But next week, fingers crossed, a pumpkin recipe will be here and will make us all proud. See you then!

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