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Hello everyone,
This year for the holidays, I updated my vegan gnocchi recipe. I love Italian food, and gnocchi has been my favorite dish for years. I used to prepare it for my family using pre-made gnocchi and sauce, but not any more! I’ve mastered the hand rolled potato gnocchi of my dreams.
Gnocchi can seem intimidating, but I promise you it’s not. You can make as much or as little as you want, and the recipe uses a handful of household staple ingredients. I like to make a double batch and freeze half for a later date. You can’t even tell! This recipe freezes extremely well. I honestly can’t wait to make it again.
Check out the recipe below. Tell me, what’s your favorite pasta to make from scratch?
Mangia! Mangia!
Jocelyn
Ps – Here are some kitchen items which might come in handy that I personally use!
Vegan Gnocchi
This recipe uses a few simple ingredients and can be frozen until ready for use.
Ingredients
- 8 small-medium Potatoes The higher in starch the better. I like russet.
- 1 1/3 cup All-purpose Flour Plus some extra.
- 1 tsp Salt
- 1 jar Tomato Sauce
- Basil Fresh
- Vegan Parmesan Cheese
Instructions
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Fill a large pot with water and bring to a boil. While the water is heating up, peel the potatoes. Once boiling, add the potatoes and boil until they are soft (fork tender). Drain the potatoes and let them cool for a few minutes.
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Transfer to a large mixing bowl. Mash the potatoes with a metal food masher, ricer, or other mashing tool. Add the salt and flour and knead the mixture until a smooth dough forms.
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Dump out the old water from boiling the potatoes, and bring a fresh pot of water to a boil.
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While the water is heating up starting rolling out your gnocchi on a lightly floured surface. I suggest splitting your dough into 6 sections and rolling them one-by-one into a rope. Aim for a rope about an inch wide, perhaps a little less. Cut small 1" gnocchi 'pillows' and set aside.
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Once you have your gnocchi 'pillows,' begin rolling them down the curved side of a fork or a gnocchi board. This will enable the sauce to better stick to the gnocchi and is the traditional style.
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Now is a good time to heat your marinera sauce with any additional herbs/ veggies on the stove. Cover with a lid, and let simmer.
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When the water is boiling, transfer the gnocchi. Do not overcook! The gnocchi should float to the surface fairly quickly depending on how many gnocchi you transfer at a time. Remove the gnocchi's with a skimmer as they float to the top to avoid any gnocchi from overcooking.
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Transfer to the saucepan. Combine the gnocchi, and marinera sauce.
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Plate your gnocchi dishes, and serve with vegan parmesan and garnish.
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Enjoy! Mangia! Mangia!
I love gnocchi. I love to make also Croatian homemade past pljukanci. It is very similar to gnocchi. Croatian food around the coast is very similar to Italian cuisine. I love Italian food.
Thanks for stopping by. I’ve never heard of pljukanci. I’ll have to check it out!
This actually looks really good! I’ve been slowly transferring all my eating habits to vegan and this looks so yummy! Do you think it would still taste as good if we don’t have all the tools(like a gnocchi board)? Also what veggies do you prefer? I love just using green peppers and onions/mushrooms but I’m new to cooking, so I’m not sure if that’ll take away from the flavor or not.
This looks amazing! I’m working my way towards at the very least becoming vegetarian this year. This recipe will come in handy.
Believe it or not, I’ve never tried Gnocchi! This looks delicious though so I will have to. Perhaps this weekend!
Oh my goodness! You’re missing out! I really think you’ll love this recipe!