Dairy-Free Gnocchi with Tomato Sauce
Whip up a comforting Italian-inspired meal with this Dairy-Free Gnocchi with Tomato Sauce recipe, perfect for those seeking rich flavors without dairy. Made from pillowy russet potato gnocchi crafted by hand, this dish combines simplicity and elegance. The gnocchi are paired with a vibrant homemade tomato sauce, infused with garlic, basil, oregano, and a hint of black pepper for a bold yet balanced flavor profile. Ready in just over an hour, this recipe is ideal for weeknight dinners or special gatherings. Garnished with fresh parsley, this dairy-free delight offers a wholesome, crowd-pleasing option for plant-based and lactose-intolerant eaters alike.
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 1.5 cups All-purpose flour
- 1 teaspoon Salt
- 1 tablespoon Olive oil
- 3 cloves Garlic
- 1 can (28 ounces) Crushed tomatoes
- 8 Basil leaves
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried oregano
- 2 tablespoons, chopped Fresh parsley
- 1 tablespoon Water
Instructions
Preheat the oven to 400°F (200°C).
Place the potatoes directly on the oven rack and bake for about 45 minutes or until they are tender when pierced with a fork.
Let the potatoes cool slightly, then peel and pass them through a potato ricer or mash them until smooth.
On a clean surface, spread the riced potatoes in an even layer.
Sprinkle with the flour and salt, then gently mix together with your hands, forming a dough.
Knead the dough gently until no longer sticky, being careful not to overwork it.
Divide the dough into four equal portions and roll each into a long rope, about 3/4 inch in diameter.
Cut each rope into 1-inch pieces, forming the gnocchi.
To shape the gnocchi, gently press each piece with a fork to create ridges.
Bring a large pot of salted water to a boil.
Add the gnocchi to the pot and cook for about 2-3 minutes, or until the gnocchi float to the surface.
Use a slotted spoon to transfer the gnocchi to a plate.
In a saucepan, heat the olive oil over medium heat.
Add the minced garlic and saute for about 1 minute, until fragrant.
Stir in the crushed tomatoes, basil leaves, black pepper, dried oregano, and water.
Simmer the sauce for about 15 minutes, stirring occasionally.
Remove the basil leaves before serving.
Add the gnocchi to the sauce and gently mix to coat.
Garnish with fresh parsley and serve warm.
Nutrition Facts
Calories |
1556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2520 mg | 110% | |
| Total Carbohydrate | 310.2 g | 113% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 30.7 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 311 mg | 24% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 5390 mg | 115% | |
*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.
