Dairy-Free Gnocchi alla Romana
Elevate your pasta night with this **Dairy-Free Gnocchi alla Romana**, a vegan twist on the classic Roman dish that’s both indulgent and approachable. Crafted from creamy semolina flour and velvety almond milk, this recipe achieves all the comforting richness of traditional gnocchi without the dairy. Enhanced with **nutritional yeast** for a savory depth and gently spiced with **nutmeg**, each golden-baked disk is layered with **vegan butter** for a crispy, melt-in-your-mouth finish. Perfect for those seeking a plant-based or lactose-free alternative, this recipe transforms simple ingredients into a beautiful side dish or stand-alone meal. Garnished with fresh parsley for a pop of brightness, this crowd-pleaser is sure to make your dinner table shine. Easy to prepare and stunning to serve, it’s a celebration of both flavor and wholesome simplicity.
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Recipe Information
Ingredients
- 300 grams semolina flour
- 1 liter unsweetened almond milk
- 50 grams nutritional yeast
- 50 grams vegan butter
- 0.5 teaspoon ground nutmeg
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
In a large saucepan, heat the almond milk over medium heat. As it begins to steam (but before boiling), gradually whisk in the semolina flour, creating a smooth mixture.
Reduce heat to low, and continue to stir consistently to avoid lumps. Cook the semolina for about 10-15 minutes until it becomes thick and starts to pull away from the sides of the pan.
Remove the saucepan from heat and stir in half of the nutritional yeast, nutmeg, salt, and pepper. Adjust seasoning to taste.
Line a baking sheet with parchment paper. Pour the semolina mixture onto the sheet, spreading it evenly to about 1 cm thickness. Set aside to cool and firm up slightly, approximately 30 minutes.
Preheat the oven to 200°C (392°F).
Once the semolina is firm enough to handle, use a round cutter (5 cm in diameter) to cut out disks. Reroll the scraps and cut until all semolina is used.
Grease a baking dish with some vegan butter. Layer the semolina disks in a slightly overlapping pattern.
Scatter the remaining nutritional yeast over the top of the gnocchi and dot the gnocchi with small pieces of vegan butter.
Bake for about 20-25 minutes, or until the top is golden and crisp.
Garnish with fresh parsley before serving. Serve warm as a delightful and comforting side dish.
Nutrition Facts
Calories |
1822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.0 g | 72% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3359 mg | 146% | |
| Total Carbohydrate | 243.0 g | 88% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 1.4 g | ||
| Protein | 74.7 g | 149% | |
| Vitamin D | 9.3 mcg | 46% | |
| Calcium | 1853 mg | 143% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2000 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
