Vegan Gnocchi with Tomato Cream Sauce
Indulge in the perfect balance of comfort and elegance with this Vegan Gnocchi with Tomato Cream Sauce. Made from scratch, the pillowy-soft gnocchi is crafted from russet potatoes and just the right amount of flour for a tender bite. The rich, velvety tomato cream sauce is infused with the bold flavor of garlic, a hint of sweetness from coconut milk, and the cheesy tang of nutritional yeast, making it completely dairy-free yet irresistibly creamy. Fresh basil adds a vibrant, herbaceous finish to this wholesome dish. With only 30 minutes of prep time and simple ingredients, this recipe is perfect for a cozy weeknight dinner or an impressive plant-based meal for guests. Serve it hot and garnish with basil for a restaurant-worthy presentation. Keywords: vegan gnocchi, tomato cream sauce, plant-based comfort food, homemade pasta, dairy-free sauce, vegan dinner ideas.
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Ingredients
- 2 large Russet potatoes
- 2 cups All-purpose flour
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 3 cloves (minced) Garlic
- 1 15-ounce can Canned crushed tomatoes
- 1 cup Coconut milk (full-fat)
- 3 tablespoons Nutritional yeast
- 1 handful (chopped) Fresh basil
- 0.5 teaspoon Ground black pepper
Directions
Step 1
Peel and dice the potatoes into even chunks. Place them in a large pot, cover with water, and bring to a boil. Cook for 15-20 minutes or until fork-tender.
Step 2
Drain the potatoes and allow them to cool slightly. Mash the potatoes until smooth or press them through a potato ricer for fluffier gnocchi.
Step 3
Add 1 teaspoon of salt to the mashed potatoes. Gradually mix in the flour, about half a cup at a time, until a soft dough forms. Avoid over-kneading as it can make the gnocchi dense.
Step 4
Divide the dough into 4 portions and roll each into a long rope about 1-inch thick. Cut the rope into 1-inch pieces. Optionally, roll each piece over the back of a fork to create ridges.
Step 5
Bring a large pot of salted water to a boil. Add the gnocchi in small batches and cook until they float to the surface, about 2-3 minutes. Remove them with a slotted spoon and set aside.
Step 6
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Step 7
Add the crushed tomatoes and coconut milk to the skillet, stirring well to combine. Bring to a gentle simmer and cook for 5 minutes.
Step 8
Stir in the nutritional yeast, chopped basil, ground black pepper, and additional salt to taste. Let the sauce simmer for another 5 minutes, stirring occasionally.
Step 9
Gently fold the cooked gnocchi into the sauce, ensuring each piece is well-coated. Heat for 1-2 minutes until warmed through.
Step 10
Serve the gnocchi hot, garnished with additional fresh basil if desired.
Nutrition Facts
| Serving size | (1574.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2446.3 |
| Total Fat 88.4g | 0% |
| Saturated Fat 55.7g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 3031.9mg | 0% |
| Total Carbohydrate 362.4g | 0% |
| Dietary Fiber 32.9g | 0% |
| Total Sugars 33.3g | |
| Protein 62.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 304.7mg | 0% |
| Iron 31.4mg | 0% |
| Potassium 6056.5mg | 0% |
Source of Calories