Dairy-Free Gnocchi with Cream Sauce
Indulge in the creamy comfort of this *Dairy-Free Gnocchi with Cream Sauce*, a plant-based twist on a classic Italian favorite that's as satisfying as it is wholesome. Fluffy homemade gnocchi, made from tender russet potatoes and just a handful of pantry staples, are cooked to pillowy perfection and smothered in a rich, velvety sauce crafted from soaked cashews, unsweetened almond milk, and nutritional yeast. Infused with garlic, onion, and a zing of fresh lemon juice, this dairy-free cream sauce is so luscious you'll never miss the traditional cream. Finished with a sprinkle of fragrant fresh basil, this recipe is perfect for anyone seeking a vegan comfort food option or a dairy-free alternative that doesn’t compromise on flavor. Ready in under an hour, this dish is ideal for weeknight dinners or cozy gatherings with friends.
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 1.5 cups All-purpose flour
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 1 cup Raw cashews
- 1.5 cups Unsweetened almond milk
- 2 tablespoons Nutritional yeast
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 tablespoon Lemon juice
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh basil
Instructions
Peel the potatoes and cut them into large chunks. Place them in a pot of cold, salted water and bring to a boil. Cook until the potatoes are tender, about 20 minutes.
Drain the potatoes and allow them to cool slightly. Pass them through a potato ricer or mash them until smooth in a large bowl.
Add 1 teaspoon of salt and gradually add the flour, mixing until a soft dough forms. You may not need all the flour, so add it gradually.
Turn the dough onto a floured surface and knead gently for about a minute. Divide the dough into four portions.
Roll each portion into a long, rope-like shape about 3/4 inch (2 cm) thick. Cut each rope into 1-inch (2.5 cm) pieces.
To shape the gnocchi, press each piece lightly with the back of a fork to create ridges (optional).
Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
For the cream sauce, soak the cashews in hot water for at least 15 minutes. Drain and rinse them.
Place the soaked cashews in a blender with almond milk, nutritional yeast, garlic powder, onion powder, lemon juice, and black pepper. Blend until smooth and creamy.
In a large pan over medium heat, add olive oil. Once hot, pour in the cashew cream sauce and heat gently until warm, stirring frequently.
Add the cooked gnocchi to the sauce, stirring to coat. Cook for an additional 2 minutes, ensuring the gnocchi are fully coated and heated through.
Serve garnished with fresh basil. Enjoy your dairy-free gnocchi with cream sauce!
Nutrition Facts
Calories |
2241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.7 g | 107% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2692 mg | 117% | |
| Total Carbohydrate | 317.7 g | 116% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 14.6 g | ||
| Protein | 65.9 g | 132% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 810 mg | 62% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 4712 mg | 100% | |
*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.
