Vegan Gnocchi with Meat Sauce

Indulge in the hearty comfort of Vegan Gnocchi with Meat Sauce, a plant-based twist on a beloved classic. This recipe combines pillowy, homemade gnocchi made from baked russet potatoes and a flaxseed-based egg alternative with a robust, savory tomato sauce brimming with flavor. The sauce features a perfectly browned vegan ground meat substitute, aromatic garlic, and sautéed onions, all infused with Italian herbs like oregano, basil, and a zing of red pepper flakes. Nutritional yeast lends a subtle cheesy depth, while fresh basil brings a burst of brightness to every bite. Ready in under 90 minutes, this satisfying vegan dinner is perfect for cozy nights and sure to impress vegans and omnivores alike. Serve it piping hot with a sprinkle of additional basil for a restaurant-quality meal at home.

Nutriscore Rating: 83/100

Prep Time:40 mins

Cook Time:45 mins

Total Time:85 mins

Servings: 4

Ingredients

• 2 large Russet potatoes
• 1.5 cups All-purpose flour
• 1 teaspoon Salt
• 1 tablespoon Ground flaxseed
• 2.5 tablespoons Water
• 2 tablespoons Olive oil
• 1 medium Yellow onion
• 3 Garlic cloves
• 12 ounces Vegan ground meat substitute
• 2 tablespoons Tomato paste
• 1 28-ounce can Crushed tomatoes
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 0.5 teaspoon Red pepper flakes
• 0.5 teaspoon Black pepper
• 2 tablespoons Nutritional yeast
• 8 leaves Fresh basil leaves

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Wash and pierce the potatoes with a fork. Bake them directly on the oven rack for 45 minutes or until tender. Let them cool slightly.

Step 3

While the potatoes are baking, prepare the flax egg by mixing ground flaxseed and water in a small bowl. Let it sit to thicken for about 5 minutes.

Step 4

Once the potatoes are cool enough to handle, peel off the skins and mash the potatoes until smooth.

Step 5

In a large mixing bowl, combine the mashed potatoes, 1 cup of flour, salt, and the flax egg. Mix until a dough forms, adding more flour as needed until the dough is soft but not sticky.

Step 6

On a floured surface, knead the dough gently. Divide it into four equal parts.

Step 7

Roll each portion into a long rope, about 3/4 inch in diameter. Cut each rope into 1-inch pieces.

Step 8

Optionally, roll over each gnocchi with a fork to create ridges.

Step 9

Bring a large pot of salted water to a boil and add the gnocchi. Once they float to the surface, cook them for an additional 1-2 minutes. Drain and set aside.

Step 10

For the sauce: finely chop the onion and mince the garlic.

Step 11

In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.

Step 12

Add the vegan ground meat substitute into the skillet and cook until browned.

Step 13

Stir in the tomato paste, crushed tomatoes, oregano, basil, red pepper flakes, black pepper, and nutritional yeast. Simmer for about 20 minutes, allowing the flavors to meld together.

Step 14

Add the cooked gnocchi to the sauce and toss gently to coat.

Step 15

Serve the vegan gnocchi with meat sauce hot, garnished with fresh basil leaves.

Nutrition Facts

Serving size	(2161.7g)

Amount per serving	% Daily Value*
Calories	2509.0

Total Fat 75.9g	0%
Saturated Fat 22.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3912.6mg	0%
Total Carbohydrate 364.1g	0%
Dietary Fiber 44.1g	0%
Total Sugars 42.7g
Protein 114.9g	0%

Vitamin D 0IU	0%
Calcium 520.2mg	0%
Iron 34.2mg	0%
Potassium 7082.9mg	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: 26.3%

Protein: 17.7%

Carbs: 56.0%