Vegan Gnocchi with Tomato Cream Sauce
Indulge in the perfect balance of comfort and elegance with this Vegan Gnocchi with Tomato Cream Sauce. Made from scratch, the pillowy-soft gnocchi is crafted from russet potatoes and just the right amount of flour for a tender bite. The rich, velvety tomato cream sauce is infused with the bold flavor of garlic, a hint of sweetness from coconut milk, and the cheesy tang of nutritional yeast, making it completely dairy-free yet irresistibly creamy. Fresh basil adds a vibrant, herbaceous finish to this wholesome dish. With only 30 minutes of prep time and simple ingredients, this recipe is perfect for a cozy weeknight dinner or an impressive plant-based meal for guests. Serve it hot and garnish with basil for a restaurant-worthy presentation. Keywords: vegan gnocchi, tomato cream sauce, plant-based comfort food, homemade pasta, dairy-free sauce, vegan dinner ideas.
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 2 cups All-purpose flour
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 3 cloves (minced) Garlic
- 1 15-ounce can Canned crushed tomatoes
- 1 cup Coconut milk (full-fat)
- 3 tablespoons Nutritional yeast
- 1 handful (chopped) Fresh basil
- 0.5 teaspoon Ground black pepper
Instructions
Peel and dice the potatoes into even chunks. Place them in a large pot, cover with water, and bring to a boil. Cook for 15-20 minutes or until fork-tender.
Drain the potatoes and allow them to cool slightly. Mash the potatoes until smooth or press them through a potato ricer for fluffier gnocchi.
Add 1 teaspoon of salt to the mashed potatoes. Gradually mix in the flour, about half a cup at a time, until a soft dough forms. Avoid over-kneading as it can make the gnocchi dense.
Divide the dough into 4 portions and roll each into a long rope about 1-inch thick. Cut the rope into 1-inch pieces. Optionally, roll each piece over the back of a fork to create ridges.
Bring a large pot of salted water to a boil. Add the gnocchi in small batches and cook until they float to the surface, about 2-3 minutes. Remove them with a slotted spoon and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the crushed tomatoes and coconut milk to the skillet, stirring well to combine. Bring to a gentle simmer and cook for 5 minutes.
Stir in the nutritional yeast, chopped basil, ground black pepper, and additional salt to taste. Let the sauce simmer for another 5 minutes, stirring occasionally.
Gently fold the cooked gnocchi into the sauce, ensuring each piece is well-coated. Heat for 1-2 minutes until warmed through.
Serve the gnocchi hot, garnished with additional fresh basil if desired.
Nutrition Facts
Calories |
610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 639 mg | 28% | |
| Total Carbohydrate | 89.0 g | 32% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 7.4 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 6.2 mg | 35% | |
| Potassium | 1243 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.
