Vegan Gnocchi with Tomato Sauce
Indulge in the comforting richness of Vegan Gnocchi with Tomato Sauce, a hearty and plant-based twist on a beloved Italian classic. This recipe features pillowy-soft gnocchi crafted from roasted russet potatoes and lightly kneaded into perfection with just flour and a pinch of salt. Simmered to golden tenderness, the gnocchi is then coated in a vibrant homemade tomato sauce, infused with garlic, onion, oregano, and basil for a burst of Mediterranean flavor. Finished with a garnish of fresh basil, this dish is not only dairy-free and vegan but also a feast for the senses, perfect for weeknight dinners or special occasions. Easy to follow and made with wholesome ingredients, this vegan gnocchi recipe is destined to be a crowd-pleaser for lovers of Italian cuisine.
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 1.5 cups All-purpose flour
- 1.5 teaspoons Salt
- 2 tablespoons Olive oil
- 1 medium Onion
- 3 units Garlic cloves
- 2 tablespoons Tomato paste
- 28 ounces Canned crushed tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh basil
Instructions
Preheat your oven to 400°F (200°C).
Wash and pierce the potatoes with a fork. Place them on a baking sheet and bake for about 45 minutes, or until tender when pierced with a knife.
Let the potatoes cool slightly, then peel and pass them through a potato ricer or mash them very well.
Mix the mashed potatoes with flour and 1 teaspoon of salt until a soft dough forms. Add a bit more flour if the dough is too sticky.
On a floured surface, knead the dough lightly just until smooth, then divide it into four equal parts.
Roll each part into a long rope, about 3/4 inch thick, then cut into 1-inch pieces to form the gnocchi.
Boil a large pot of salted water. Add the gnocchi in batches and cook until they float, about 2-3 minutes. Remove with a slotted spoon and set aside.
For the tomato sauce, heat olive oil in a saucepan over medium heat. Add the diced onion and minced garlic and sauté until soft and translucent, about 5 minutes.
Stir in the tomato paste, letting it cook for about 2 minutes before adding the crushed tomatoes, oregano, basil, remaining 0.5 teaspoon salt, and black pepper.
Simmer the sauce on low heat for about 20 minutes, stirring occasionally, to let the flavors meld.
Just before serving, toss the gnocchi in the warm tomato sauce to coat.
Serve the gnocchi topped with chopped fresh basil as a garnish.
Nutrition Facts
Calories |
1802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4645 mg | 202% | |
| Total Carbohydrate | 341.4 g | 124% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 51.5 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 399 mg | 31% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 6851 mg | 146% | |
*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.
