Vegan Gnocchi with Meat Sauce
Indulge in comfort food bliss with this Vegan Gnocchi with Meat Sauce, a hearty twist on a classic Italian favorite that's entirely plant-based. Fluffy, pillowy gnocchi made from oven-baked russet potatoes and a flaxseed "egg" pair perfectly with a rich and savory meat sauce crafted from vegan ground meat, crushed tomatoes, and aromatic herbs like oregano and basil. With its satisfying textures and vibrant flavors, this recipe offers a protein-packed, dairy-free alternative that'll impress even meat lovers. Ready in just over an hour, this dish is perfect for weeknight dinners or cozy gatherings, and it's crowned with a sprinkle of nutritional yeast and fresh basil for an extra burst of flavor. Whether you're vegan, vegetarian, or simply looking to try something new, this recipe is a surefire crowd-pleaser!
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 1.5 cups All-purpose flour
- 1 teaspoon Salt
- 1 tablespoon Ground flaxseed
- 2.5 tablespoons Water
- 2 tablespoons Olive oil
- 1 medium Yellow onion
- 3 Garlic cloves
- 12 ounces Vegan ground meat substitute
- 2 tablespoons Tomato paste
- 1 28-ounce can Crushed tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Red pepper flakes
- 0.5 teaspoon Black pepper
- 2 tablespoons Nutritional yeast
- 8 leaves Fresh basil leaves
Instructions
Preheat the oven to 400°F (200°C).
Wash and pierce the potatoes with a fork. Bake them directly on the oven rack for 45 minutes or until tender. Let them cool slightly.
While the potatoes are baking, prepare the flax egg by mixing ground flaxseed and water in a small bowl. Let it sit to thicken for about 5 minutes.
Once the potatoes are cool enough to handle, peel off the skins and mash the potatoes until smooth.
In a large mixing bowl, combine the mashed potatoes, 1 cup of flour, salt, and the flax egg. Mix until a dough forms, adding more flour as needed until the dough is soft but not sticky.
On a floured surface, knead the dough gently. Divide it into four equal parts.
Roll each portion into a long rope, about 3/4 inch in diameter. Cut each rope into 1-inch pieces.
Optionally, roll over each gnocchi with a fork to create ridges.
Bring a large pot of salted water to a boil and add the gnocchi. Once they float to the surface, cook them for an additional 1-2 minutes. Drain and set aside.
For the sauce: finely chop the onion and mince the garlic.
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
Add the vegan ground meat substitute into the skillet and cook until browned.
Stir in the tomato paste, crushed tomatoes, oregano, basil, red pepper flakes, black pepper, and nutritional yeast. Simmer for about 20 minutes, allowing the flavors to meld together.
Add the cooked gnocchi to the sauce and toss gently to coat.
Serve the vegan gnocchi with meat sauce hot, garnished with fresh basil leaves.
Nutrition Facts
Calories |
630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 25% | |
| Saturated Fat | 5.3 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 857 mg | 37% | |
| Total Carbohydrate | 91.9 g | 33% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 12.7 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 6.4 mg | 35% | |
| Potassium | 1747 mg | 37% | |
*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.
