Dairy-Free Gnocchi with Meat Sauce
Indulge in the hearty comfort of **Dairy-Free Gnocchi with Meat Sauce**, a wholesome twist on Italian-inspired cuisine. Fluffy, pillowy gnocchi made from scratch using just potatoes, flour, and egg is paired with a rich, savory meat sauce that's simmered to perfection with ground beef, aromatic garlic, sweet onions, and a medley of herbs like oregano and basil. This recipe is entirely dairy-free, making it the perfect option for those with dietary restrictions or anyone seeking a lighter version of this classic dish. With its satisfying textures, bold flavors, and homemade appeal, this meal is ideal for an impressive family dinner or cozy night in. Serve it hot, garnished with fresh parsley, and watch it disappear faster than you can say “buon appetito”!
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Recipe Information
Ingredients
- 4 medium Potatoes
- 2 cups All-purpose flour
- 1 large Egg
- 1.5 teaspoons Salt
- 2 tablespoons Olive oil
- 1 pound Ground beef
- 1 large, chopped Onion
- 3 minced Garlic cloves
- 28 ounces Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Black pepper
- 0.25 cup, chopped Fresh parsley
Instructions
Boil potatoes in a pot of salted water until tender, about 20 minutes. Drain and let cool slightly, then peel and mash until smooth.
On a clean surface, combine mashed potatoes with flour, egg, and 1 teaspoon of salt. Knead gently to form a smooth dough, adding more flour if needed.
Divide dough into four pieces. Roll each piece into a rope about 1/2 inch thick. Cut into 1-inch pieces and press each piece gently with a fork to create grooves.
Bring a large pot of salted water to a boil. Cook gnocchi in batches until they float, about 2 minutes. Use a slotted spoon to transfer them to a dry surface.
In a large pan, heat olive oil over medium heat. Add chopped onion and cook until soft, about 5 minutes. Stir in minced garlic and cook for 1 minute more.
Add ground beef to the pan, breaking it up with a spoon. Cook until browned, about 7 minutes. Drain excess fat if necessary.
Stir in crushed tomatoes, tomato paste, oregano, basil, 0.5 teaspoon of salt, and black pepper. Let the sauce simmer on low heat for 30 minutes, stirring occasionally.
Add cooked gnocchi to the sauce, gently stirring to coat. Cook for another 5 minutes to heat through.
Serve hot, garnished with fresh chopped parsley.
Nutrition Facts
Calories |
3311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.9 g | 156% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 541 mg | 180% | |
| Sodium | 5064 mg | 220% | |
| Total Carbohydrate | 431.1 g | 157% | |
| Dietary Fiber | 43.0 g | 154% | |
| Total Sugars | 56.8 g | ||
| Protein | 143.0 g | 286% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 533 mg | 41% | |
| Iron | 37.9 mg | 211% | |
| Potassium | 9192 mg | 196% | |
*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.
