Vegan Tomato Gnocchi
Indulge in the comforting simplicity of Vegan Tomato Gnocchi, a homemade dish that pairs pillowy potato gnocchi with a rich and flavorful tomato sauce. Made from just russet potatoes, flour, and a touch of salt, the gnocchi are irresistibly tender and lightly textured, while the sauce combines juicy crushed tomatoes, aromatic garlic, olive oil, and Italian seasoning for a perfect balance of tangy and savory notes. Finished with fresh basil and an optional sprinkle of nutritional yeast, this recipe is entirely plant-based, making it ideal for vegans and vegetarians alike. With only 70 minutes from start to finish, this hearty and wholesome recipe is great for a cozy weeknight dinner or a special occasion. Give your gnocchi an extra special touch by rolling them over a fork to create ridges that beautifully embrace the sauce. Treat your taste buds to the ultimate comfort food experience—simple, homemade, and absolutely delicious!
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Recipe Information
Ingredients
- 500 grams Russet potatoes
- 150 grams All-purpose flour
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 2 Garlic cloves
- 400 grams Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Sugar (optional, to taste)
- 6 Fresh basil leaves
- 2 tablespoons Nutritional yeast (optional, for garnish)
- 50 milliliters Water
Instructions
Peel the russet potatoes and cut them into evenly sized chunks. Place them in a pot of salted water and bring to a boil.
Cook the potatoes for 15-20 minutes, or until fork-tender. Drain and let them cool slightly.
Press the cooked potatoes through a potato ricer or mash them until smooth. Spread the mashed potatoes on a clean work surface and let them cool completely.
Once cooled, sprinkle the flour and salt over the potatoes. Gently mix and knead the ingredients together until a soft, smooth dough forms. Be careful not to overwork the dough to avoid making tough gnocchi.
Divide the dough into 4 portions. Roll each portion into a long rope, about 2 cm in diameter, and cut into 2 cm pieces. If desired, roll each piece over the back of a fork to create ridges to hold the sauce.
Bring a large pot of water to a boil and salt it generously.
Meanwhile, make the tomato sauce: Heat the olive oil in a pan over medium heat. Mince the garlic cloves and sauté them until fragrant, about 1 minute.
Add the crushed tomatoes, tomato paste, Italian seasoning, and water to the pan. Stir to combine and simmer gently for 10-15 minutes, stirring occasionally.
Taste the sauce and adjust seasoning with salt and sugar, if needed. Tear the basil leaves into smaller pieces and stir them into the sauce just before serving.
Cook the gnocchi in the boiling water in batches. When they float to the surface, use a slotted spoon to remove them and transfer them directly into the saucepan with the tomato sauce.
Gently toss the gnocchi in the sauce until well coated. Serve immediately, garnished with nutritional yeast if desired.
Nutrition Facts
Calories |
1546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2497 mg | 109% | |
| Total Carbohydrate | 266.6 g | 97% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 23.9 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 587 mg | 45% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 5159 mg | 110% | |
*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.
