I’ve always loved Italian food. The smell of sauce cooking, the warm, filling qualities of the meals. ahhh… Pasta! Plus, I’m Italian, and I grew up eating pasta in all its forms. Since the fall, I’ve been trying to make various pastas from scratch, but one I was avoiding was gnocchi.
Why avoid gnocchi? Well, it’s hand down my favorite pasta and always has been. And I simply did not want to mess it up, or let myself down. Luckily, gnocchi is—dare I say—easy to make! And easy to make vegan!
Making gnocchi for the first time took me less than two hours, and it was absolutely scrumptious. It was probably the best gnocchi I’ve ever had. It was that good! The dough was pillowy, yet still dense enough to be chewy. The fork ‘rolling’ technique did the trick, and the pasta sauce stuck on the gnocchi in the best way.
I know spending a few hours making pasta isn’t feasible most nights of the week, but for that special occasion or on the weekend it’s well worth the effort! Give this simple three ingredient gnocchi recipe a try!
Over the holidays, my partner and I did a lot of binge watching. You can relate, right? One of our new favorite videos is Pasta Grannies on YouTube.
The premise is simple. A British woman goes around recording Italian grannies making pasta. So simple, yet so entirely addictive to watch!
I don’t have any memories of my grandparents making pasta from scratch from my childhood, but my mom does. She told me all about how her childhood Sundays were a full day of rolling out gnocchi and simmering sauce. I suppose watching Pasta Grannies is comforting and helps me feel more connected to my Italian side. Plus, I was happily surprised that many of the pasta recipes they used were vegan.
I’m Italian so the holiday season means something special for me and my family – PASTA – and lots of it! Every winter I look forward to carb-loading on delicious Italian staples that remind me of my childhood. This year we opted for my roasted garlic vegan lasagna, aka the best damn vegan lasagna. I hesitate to say that, but it’s meatless, it’s dairy free, and it will fool any omnivore.
I know, I know. Lasagna can be a lot of work. I mean there are layers. There is prep work. And there is a lot of time in the oven. But I promise you, for this recipe, it is all worth it. Plus, if you make extra servings, lasagna keeps well – some might even prefer it as leftovers! I added a few time saving, multi-tasking steps below, but this recipe certainly isn’t for a quick week night meal. Why not give it a try for your next special occasion? You won’t regret it!