Vegan Gnocchi with Cream Sauce

Indulge in the luxurious, plant-based comfort of Vegan Gnocchi with Cream Sauce, a hearty yet elegant dish that will elevate any mealtime. Tender, pillowy gnocchi made from russet potatoes and just the right amount of flour are paired with a velvety, dairy-free sauce crafted from unsweetened almond milk, nutritional yeast, and a hint of garlic. This creamy sauce is delicately infused with nutmeg and enriched with sautéed spinach for a wholesome touch. Finished with the vibrant aroma of fresh basil, this recipe effortlessly combines simplicity with gourmet flair. Perfect for weeknight dinners or special occasions, it’s a must-try for anyone seeking a satisfying vegan pasta dish that’s as easy to make as it is irresistible to eat.

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 large Russet potatoes
• 1.5 cups All-purpose flour
• 1 teaspoon Salt
• 3 tablespoons Nutritional yeast
• 0.5 teaspoons Garlic powder
• 1 cup Unsweetened almond milk
• 2 tablespoons Olive oil
• 1 tablespoon Cornstarch
• 2 teaspoons Lemon juice
• 2 cups Spinach leaves
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Nutmeg
• 5 large Fresh basil leaves

Directions

Step 1

Peel the russet potatoes and cut them into halves. Place them in a large pot of cold, salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes.

Step 2

Drain the potatoes and let them cool slightly. Press the potatoes through a potato ricer or mash them well. Avoid any lumps for a smooth texture.

Step 3

Place the mashed potatoes on a clean surface. Add 1 cup of flour and the salt. Gently knead the mixture to form a dough, adding more flour as needed until the dough is no longer sticky.

Step 4

Divide the dough into four pieces. Roll each piece into a long rope about 1/2 inch thick. Cut each rope into 1-inch pieces.

Step 5

To shape the gnocchi, roll each piece over the back of a fork to create ridges, or leave them as is for a simple shape.

Step 6

Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

Step 7

For the cream sauce, whisk together the almond milk, nutritional yeast, garlic powder, and cornstarch in a saucepan over medium heat.

Step 8

Add olive oil and lemon juice. Stir continuously until the sauce thickens, about 5-7 minutes. Add black pepper and nutmeg, adjusting to taste.

Step 9

Add spinach to the sauce and cook until just wilted, about 2 minutes.

Step 10

Combine the cooked gnocchi with the cream sauce. Stir gently to coat.

Step 11

Serve warm, garnished with fresh basil leaves.

Nutrition Facts

Serving size	(1194.2g)

Amount per serving	% Daily Value*
Calories	1662.5

Total Fat 33.7g	0%
Saturated Fat 5.1g	0%
Polyunsaturated Fat 3.3g
Cholesterol 0mg	0%
Sodium 2658.4mg	0%
Total Carbohydrate 290.3g	0%
Dietary Fiber 22.2g	0%
Total Sugars 7.9g
Protein 50.2g	0%

Vitamin D 87.8IU	0%
Calcium 670.4mg	0%
Iron 21.1mg	0%
Potassium 4473.1mg	0%

*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.

Source of Calories

Fat: 18.2%

Protein: 12.1%

Carbs: 69.7%