Vegan Gnocchi alla Romana
Elevate your plant-based cooking with this irresistible Vegan Gnocchi alla Romana, a dairy-free twist on the classic Roman-style dish. Made with velvety almond milk and semolina flour, these golden-baked gnocchi discs boast a creamy, nutty flavor enhanced by nutritional yeast for a cheesy, umami-packed finish. Infused with a hint of nutmeg and black pepper, every bite is rich and comforting, while a sprinkle of fresh parsley adds a bright touch of freshness. Perfectly crisp on top and tender within, this recipe is ideal for a hearty vegan dinner or a crowd-pleasing holiday side dish. Easy to prepare in under an hour, this indulgent yet wholesome take on gnocchi alla Romana is sure to impress vegans and non-vegans alike!
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Recipe Information
Ingredients
- 250 grams semolina flour
- 1000 milliliters unsweetened almond milk
- 40 grams nutritional yeast
- 60 grams vegan butter
- 1 teaspoon sea salt
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley
Instructions
In a medium saucepan, bring the almond milk to a gentle simmer over medium heat.
Add the sea salt, ground nutmeg, and freshly ground black pepper to the milk, stirring to combine.
Gradually sprinkle in the semolina flour, constantly whisking to avoid lumps.
Lower the heat and cook until the mixture thickens, about 8-10 minutes, stirring frequently to prevent sticking.
Remove the mixture from the heat and stir in 30 grams of vegan butter and 30 grams of nutritional yeast until well combined.
Line a baking sheet with parchment paper and spread the semolina mixture evenly, about 1 cm thick, using a spatula.
Allow the mixture to cool and firm up, about 15 minutes.
Preheat your oven to 200°C (392°F).
Using a round cookie cutter or the rim of a glass (about 5 cm in diameter), cut discs out of the cooled semolina mixture.
Arrange the discs in a lightly greased baking dish, slightly overlapping them in concentric circles.
Dot the top of the gnocchi with the remaining 30 grams of vegan butter, distributing evenly.
Sprinkle the remaining 10 grams of nutritional yeast on top for a cheesy flavor.
Bake the gnocchi in the preheated oven until the top is golden and crisp, about 25-30 minutes.
Remove from the oven and let cool for a few minutes before garnishing with fresh parsley.
Serve the Vegan Gnocchi alla Romana warm and enjoy!
Nutrition Facts
Calories |
1628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.7 g | 82% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3064 mg | 133% | |
| Total Carbohydrate | 199.6 g | 73% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 1.1 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 10.6 mcg | 53% | |
| Calcium | 2003 mg | 154% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1226 mg | 26% | |
*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.
