Dairy-Free Gnocchi alla Romana
Elevate your side dish game with this irresistibly creamy yet completely dairy-free Gnocchi alla Romana. Made with wholesome semolina flour and velvety unsweetened almond milk, this plant-based spin on the Italian classic boasts rich flavor thanks to nutritional yeast, vegan butter, and a hint of aromatic nutmeg. The gnocchi are baked to golden perfection, creating a crisp, caramelized crust that contrasts beautifully with their tender interior. Ideal for those seeking a comforting yet elegant dish, this recipe is perfect for dinner parties or weekday meals. Garnished with fresh parsley, it’s a feast for both the eyes and the palate. Simple, satisfying, and entirely dairy-free, this vegan recipe is destined to become a staple in your kitchen!
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Ingredients
- 300 grams semolina flour
- 1 liter unsweetened almond milk
- 50 grams nutritional yeast
- 50 grams vegan butter
- 0.5 teaspoon ground nutmeg
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Directions
Step 1
In a large saucepan, heat the almond milk over medium heat. As it begins to steam (but before boiling), gradually whisk in the semolina flour, creating a smooth mixture.
Step 2
Reduce heat to low, and continue to stir consistently to avoid lumps. Cook the semolina for about 10-15 minutes until it becomes thick and starts to pull away from the sides of the pan.
Step 3
Remove the saucepan from heat and stir in half of the nutritional yeast, nutmeg, salt, and pepper. Adjust seasoning to taste.
Step 4
Line a baking sheet with parchment paper. Pour the semolina mixture onto the sheet, spreading it evenly to about 1 cm thickness. Set aside to cool and firm up slightly, approximately 30 minutes.
Step 5
Preheat the oven to 200°C (392°F).
Step 6
Once the semolina is firm enough to handle, use a round cutter (5 cm in diameter) to cut out disks. Reroll the scraps and cut until all semolina is used.
Step 7
Grease a baking dish with some vegan butter. Layer the semolina disks in a slightly overlapping pattern.
Step 8
Scatter the remaining nutritional yeast over the top of the gnocchi and dot the gnocchi with small pieces of vegan butter.
Step 9
Bake for about 20-25 minutes, or until the top is golden and crisp.
Step 10
Garnish with fresh parsley before serving. Serve warm as a delightful and comforting side dish.
Nutrition Facts
| Serving size | (1447.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1821.5 |
| Total Fat 56.0g | 0% |
| Saturated Fat 26.8g | 0% |
| Polyunsaturated Fat 2.8g | |
| Cholesterol 0mg | 0% |
| Sodium 3358.8mg | 0% |
| Total Carbohydrate 243.0g | 0% |
| Dietary Fiber 23.5g | 0% |
| Total Sugars 1.4g | |
| Protein 74.7g | 0% |
| Vitamin D 371.3IU | 0% |
| Calcium 1853.0mg | 0% |
| Iron 11.9mg | 0% |
| Potassium 2000.2mg | 0% |
Source of Calories