Vegan Spinach Gnocchi
Discover a delicious twist on a classic Italian favorite with this Vegan Spinach Gnocchi recipe, a perfect marriage of flavor and plant-based goodness. Made from fluffy russet potatoes, fresh spinach, and a hint of nutmeg for subtle warmth, these pillowy dumplings are both satisfying and nutrient-packed. The addition of nutritional yeast lends a cheesy, umami-rich depth without the dairy, while the sautéing step ensures a golden, slightly crisp exterior. Ready in just under an hour, this dish is ideal for busy weeknights or impressive dinner parties alike. Pair it with your favorite vegan sauce—be it a creamy cashew alfredo or zesty tomato basil—for a crowd-pleasing meal that celebrates comfort food in its healthiest form.
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Recipe Information
Ingredients
- 150 grams Fresh spinach
- 500 grams Russet potatoes
- 150 grams All-purpose flour
- 2 tablespoons Nutritional yeast
- 1 teaspoon Salt
- 0.25 teaspoon Ground nutmeg
- 1 tablespoon Olive oil
- 0.25 teaspoon Ground black pepper
Instructions
Wash the fresh spinach, then blanch it in boiling water for 1-2 minutes. Immediately transfer it to a bowl of ice water to stop the cooking process.
Squeeze out as much water as possible from the spinach and finely chop it. Set aside.
Boil the russet potatoes (with the skin on) in a large pot of salted water until they are fork-tender, about 15-20 minutes depending on their size.
Drain the potatoes and allow them to cool slightly. Peel them and mash them using a potato ricer or a fork to ensure a smooth texture.
In a large mixing bowl, combine the mashed potatoes, finely chopped spinach, all-purpose flour, nutritional yeast, salt, ground nutmeg, and ground black pepper. Mix gently until the dough comes together. Avoid overmixing to prevent the gnocchi from becoming chewy.
Transfer the dough to a lightly floured surface. Divide it into four equal portions, and roll each portion into a long, thin rope approximately 2 cm in diameter.
Cut the ropes into 2 cm pieces to form the gnocchi. If desired, roll each piece over the back of a fork to create ridges that help sauce cling better to the gnocchi.
Bring a large pot of salted water to a boil. Reduce the heat to a gentle boil and add the gnocchi in batches. Cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and transfer them to a plate.
Heat the olive oil in a nonstick pan over medium heat. Add the boiled gnocchi and sauté for 2-3 minutes until slightly golden on the outside.
Serve immediately with your favorite vegan sauce or garnish with fresh herbs and additional nutritional yeast for flavor.
Nutrition Facts
Calories |
314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.1 g | 5% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 523 mg | 23% | |
| Total Carbohydrate | 58.7 g | 21% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 1.2 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 711 mg | 15% | |
*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.
