Dairy-Free Tomato Gnocchi
Creamy, comforting, and entirely dairy-free, this Tomato Gnocchi recipe is a plant-based twist on a classic Italian favorite. Made from tender, homemade potato gnocchi, these pillowy bites are paired with a luscious tomato sauce enriched with unsweetened almond milk, nutritional yeast, and a touch of garlic for a rich, cheesy flavor without any dairy. Fresh basil and a pinch of optional chili flakes bring vibrant depth to the dish, while the easy-to-follow technique for gnocchi shaping and cooking ensures perfect results every time. Ideal for weeknight dinners or special occasions, this recipe is completely vegan, bursting with flavor, and ready in just an hour. Serve it with a crisp green salad or crusty bread for a satisfying, crowd-pleasing meal.
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Ingredients
- 4 medium Potatoes (russet or Yukon gold)
- 2 cups All-purpose flour
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 3 large Garlic cloves
- 1 28-ounce can Crushed tomatoes (canned)
- 1 cup Unsweetened almond milk
- 3 tablespoons Nutritional yeast
- 0.25 cup Basil leaves (fresh)
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Chili flakes (optional)
Directions
Step 1
Peel and chop the potatoes into evenly sized pieces. Place them in a large pot of salted water and bring to a boil. Cook until the potatoes are fork-tender, about 15-20 minutes.
Step 2
Drain the potatoes thoroughly and mash them until smooth. Let the potatoes cool slightly.
Step 3
On a clean work surface, combine the mashed potatoes with 1 teaspoon of salt and 1 1/2 cups of all-purpose flour. Gently knead the mixture until it comes together as a pliable dough, adding more flour as needed until it is no longer sticky.
Step 4
Divide the dough into 4 equal portions. Roll each portion into a long rope about 3/4-inch thick. Cut the ropes into 1-inch pieces to form the gnocchi.
Step 5
To shape the gnocchi, use the back of a fork to gently press ridges into each piece. This step is optional but helps the sauce cling to the gnocchi.
Step 6
Bring a large pot of salted water to a boil. While waiting for the water to boil, prepare the sauce.
Step 7
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Step 8
Pour the crushed tomatoes into the skillet and stir. Cook the sauce for 5 minutes, then add almond milk, nutritional yeast, black pepper, and chili flakes (if using). Stir well and simmer for another 5-7 minutes.
Step 9
Add fresh basil leaves to the sauce and adjust seasoning with additional salt or pepper if needed. Reduce the heat to low to keep the sauce warm.
Step 10
Cook the gnocchi in the boiling water in batches. When they rise to the surface, they are done (about 2-3 minutes). Use a slotted spoon to transfer them into the skillet with the sauce.
Step 11
Gently toss the cooked gnocchi in the sauce to coat evenly. Serve warm, garnished with extra basil leaves if desired.
Nutrition Facts
| Serving size | (1492.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1918.9 |
| Total Fat 35.0g | 0% |
| Saturated Fat 5.6g | 0% |
| Polyunsaturated Fat 3.3g | |
| Cholesterol 0mg | 0% |
| Sodium 2616.9mg | 0% |
| Total Carbohydrate 349.1g | 0% |
| Dietary Fiber 23.4g | 0% |
| Total Sugars 8.0g | |
| Protein 54.2g | 0% |
| Vitamin D 87.8IU | 0% |
| Calcium 699.3mg | 0% |
| Iron 21.5mg | 0% |
| Potassium 4033.9mg | 0% |
Source of Calories