Dairy-Free Tomato Gnocchi
Indulge in the comforting flavors of Dairy-Free Tomato Gnocchi, a plant-based spin on a classic Italian favorite! This recipe combines pillowy homemade gnocchi made from russet or Yukon gold potatoes with a vibrant, creamy tomato sauce infused with garlic, fresh basil, and the savory richness of nutritional yeast. Almond milk replaces traditional dairy to create a luscious, silky sauce that's perfect for those seeking a dairy-free option without sacrificing flavor. Whether you’re avoiding dairy or simply craving wholesome comfort food, this recipe offers a satisfying meal ready in just an hour. Serve this gorgeous dish with a sprinkle of fresh herbs or chili flakes for a burst of color and spice. Perfect for family dinners, vegan meals, or anytime you want to impress with a hearty, crowd-pleasing classic!
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Recipe Information
Ingredients
- 4 medium Potatoes (russet or Yukon gold)
- 2 cups All-purpose flour
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 3 large Garlic cloves
- 1 28-ounce can Crushed tomatoes (canned)
- 1 cup Unsweetened almond milk
- 3 tablespoons Nutritional yeast
- 0.25 cup Basil leaves (fresh)
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Chili flakes (optional)
Instructions
Peel and chop the potatoes into evenly sized pieces. Place them in a large pot of salted water and bring to a boil. Cook until the potatoes are fork-tender, about 15-20 minutes.
Drain the potatoes thoroughly and mash them until smooth. Let the potatoes cool slightly.
On a clean work surface, combine the mashed potatoes with 1 teaspoon of salt and 1 1/2 cups of all-purpose flour. Gently knead the mixture until it comes together as a pliable dough, adding more flour as needed until it is no longer sticky.
Divide the dough into 4 equal portions. Roll each portion into a long rope about 3/4-inch thick. Cut the ropes into 1-inch pieces to form the gnocchi.
To shape the gnocchi, use the back of a fork to gently press ridges into each piece. This step is optional but helps the sauce cling to the gnocchi.
Bring a large pot of salted water to a boil. While waiting for the water to boil, prepare the sauce.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Pour the crushed tomatoes into the skillet and stir. Cook the sauce for 5 minutes, then add almond milk, nutritional yeast, black pepper, and chili flakes (if using). Stir well and simmer for another 5-7 minutes.
Add fresh basil leaves to the sauce and adjust seasoning with additional salt or pepper if needed. Reduce the heat to low to keep the sauce warm.
Cook the gnocchi in the boiling water in batches. When they rise to the surface, they are done (about 2-3 minutes). Use a slotted spoon to transfer them into the skillet with the sauce.
Gently toss the cooked gnocchi in the sauce to coat evenly. Serve warm, garnished with extra basil leaves if desired.
Nutrition Facts
Calories |
1973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3154 mg | 137% | |
| Total Carbohydrate | 366.4 g | 133% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 35.2 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 748 mg | 57% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 4644 mg | 99% | |
*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.
