Gnocchi
Deliciously soft and pillowy vegan gnocchi made in under 15 minutes! Perfect for a quick dinner, this dish is wholesome and satisfying.
Discover the joy of making gnocchi at home with this quick and easy vegan recipe from vegancooking.recipes.
Using simple whole food ingredients, you can whip up a delightful dinner in just 15 minutes.
This recipe is not only delicious but also healthy, making it a perfect choice for busy weeknights or a last-minute meal.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
All-purpose flour is used for this recipe, but you can substitute it with whole wheat flour or gluten-free flour if desired. Ensure that the potato is well-cooked for the best texture.
Tips & Notes
- •Make sure to work quickly with the dough as it can get sticky. Dust with flour as necessary.
- •If the gnocchi dough is too sticky, add a little more flour until it holds together.
Recipe Variations
- •Add spinach to the dough for color and nutrition.
- •Swap vegan pesto for a tomato-based sauce for a different flavor.
Storage & Freezing
Store any leftover gnocchi in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a little olive oil or steam to warm.
Frequently Asked Questions
Can I make gnocchi ahead of time?
Yes, you can make the gnocchi and freeze them. Just cook them from frozen without defrosting.
What can I serve with gnocchi?
Gnocchi pairs well with a variety of sauces like marinara, vegan pesto, or even a simple olive oil and garlic sauce.
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Deliciously soft and pillowy vegan gnocchi made in under 15 minutes! Perfect for a quick dinner, this dish is wholesome and satisfying.
Ingredients
Instructions
- 1
Boil the potato in a pot of water for about 10-12 minutes until tender. Drain and let cool slightly before peeling.
- 2
Mash the boiled potato in a large bowl until smooth.
- 3
Add 1 cup of all-purpose flour, nutmeg, and salt to the mashed potato. Mix until a soft dough forms.
- 4
On a floured surface, divide the dough into two portions. Roll each portion into a long rope about 1/2 inch in diameter.
- 5
Cut each rope into 1-inch pieces to form the gnocchi. Optionally, press a fork onto each piece to create ridges.
- 6
In a large pot, bring salted water to a boil. Add the gnocchi and cook until they float to the top, about 2-3 minutes.
- 7
Drain the gnocchi and toss them in a pan with olive oil and vegan pesto over medium heat for 1-2 minutes until heated through.
- 8
Serve immediately, garnished with chopped fresh basil.
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