Method 1. Preheat your oven to 200°C (fan) and lightly oil a baking dish. 2. Bring a pot of water to a boil, cook the gnocchi for 2–3 minutes until they float, then drain and set aside. 3. Melt the vegan butter with the olive oil in a pan, then add the garlic and sauté for 1 minute until fragrant. 4. Stir in the flour to form a paste, then slowly whisk in the oat milk to avoid lumps. 5. Add the vegan cream, onion powder, oregano, salt, and pepper. Simmer for a few minutes until thick and silky. 6. Stir in half the mozzarella and parmesan until melted into the sauce. 7. Add the gnocchi and parsley, coating everything well, then transfer to the baking dish. 8. Top with the remaining cheeses and bake for 20–25 minutes until golden, bubbling, and crisp on top. 9. Let it rest for a couple of minutes before serving (it thickens beautifully).
