Vegan Gnocchi with Cream Sauce
Indulge in the velvety richness of this Vegan Gnocchi with Cream Sauce—a plant-based twist on a classic comfort food. Featuring pillowy homemade gnocchi made from russet potatoes and a luscious dairy-free cream sauce crafted with almond milk, nutritional yeast, and a hint of nutmeg, this recipe is proof that indulgence can be both hearty and wholesome. Fresh spinach adds a vibrant splash of color and nutrition, while a garnish of fragrant basil leaves elevates the dish with herbaceous flair. Perfect for a cozy dinner, this meal comes together in just over an hour and is guaranteed to impress vegans and non-vegans alike. Treat your taste buds to a satisfying blend of creamy, chewy, and savory perfection!
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 1.5 cups All-purpose flour
- 1 teaspoon Salt
- 3 tablespoons Nutritional yeast
- 0.5 teaspoons Garlic powder
- 1 cup Unsweetened almond milk
- 2 tablespoons Olive oil
- 1 tablespoon Cornstarch
- 2 teaspoons Lemon juice
- 2 cups Spinach leaves
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg
- 5 large Fresh basil leaves
Instructions
Peel the russet potatoes and cut them into halves. Place them in a large pot of cold, salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes.
Drain the potatoes and let them cool slightly. Press the potatoes through a potato ricer or mash them well. Avoid any lumps for a smooth texture.
Place the mashed potatoes on a clean surface. Add 1 cup of flour and the salt. Gently knead the mixture to form a dough, adding more flour as needed until the dough is no longer sticky.
Divide the dough into four pieces. Roll each piece into a long rope about 1/2 inch thick. Cut each rope into 1-inch pieces.
To shape the gnocchi, roll each piece over the back of a fork to create ridges, or leave them as is for a simple shape.
Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
For the cream sauce, whisk together the almond milk, nutritional yeast, garlic powder, and cornstarch in a saucepan over medium heat.
Add olive oil and lemon juice. Stir continuously until the sauce thickens, about 5-7 minutes. Add black pepper and nutmeg, adjusting to taste.
Add spinach to the sauce and cook until just wilted, about 2 minutes.
Combine the cooked gnocchi with the cream sauce. Stir gently to coat.
Serve warm, garnished with fresh basil leaves.
Nutrition Facts
Calories |
405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.4 g | 11% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 551 mg | 24% | |
| Total Carbohydrate | 70.6 g | 26% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 1.7 g | ||
| Protein | 11.5 g | 23% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 159 mg | 12% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 929 mg | 20% | |
*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.
