Vegan Spinach Gnocchi
Transform your dinner table with this irresistible Vegan Spinach Gnocchi recipe—a plant-based twist on a classic Italian favorite that's as nutritious as it is delicious. Made with tender russet potatoes, vibrant fresh spinach, a touch of nutmeg, and a sprinkle of nutritional yeast for a cheesy, umami flavor, these delicate pillows of goodness are both soft and satisfying. Perfectly golden from a light sauté in olive oil, each piece is a balance of wholesome ingredients and comforting flavors. Whether paired with your favorite vegan pasta sauce or served simply with fresh herbs, this crowd-pleasing dish is both elegant and easy to make, taking just under an hour from start to finish. Ideal for weeknights or special occasions, this homemade vegan gnocchi is sure to impress—proof that plant-based eating can be both indulgent and nourishing!
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Ingredients
- 150 grams Fresh spinach
- 500 grams Russet potatoes
- 150 grams All-purpose flour
- 2 tablespoons Nutritional yeast
- 1 teaspoon Salt
- 0.25 teaspoon Ground nutmeg
- 1 tablespoon Olive oil
- 0.25 teaspoon Ground black pepper
Directions
Step 1
Wash the fresh spinach, then blanch it in boiling water for 1-2 minutes. Immediately transfer it to a bowl of ice water to stop the cooking process.
Step 2
Squeeze out as much water as possible from the spinach and finely chop it. Set aside.
Step 3
Boil the russet potatoes (with the skin on) in a large pot of salted water until they are fork-tender, about 15-20 minutes depending on their size.
Step 4
Drain the potatoes and allow them to cool slightly. Peel them and mash them using a potato ricer or a fork to ensure a smooth texture.
Step 5
In a large mixing bowl, combine the mashed potatoes, finely chopped spinach, all-purpose flour, nutritional yeast, salt, ground nutmeg, and ground black pepper. Mix gently until the dough comes together. Avoid overmixing to prevent the gnocchi from becoming chewy.
Step 6
Transfer the dough to a lightly floured surface. Divide it into four equal portions, and roll each portion into a long, thin rope approximately 2 cm in diameter.
Step 7
Cut the ropes into 2 cm pieces to form the gnocchi. If desired, roll each piece over the back of a fork to create ridges that help sauce cling better to the gnocchi.
Step 8
Bring a large pot of salted water to a boil. Reduce the heat to a gentle boil and add the gnocchi in batches. Cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and transfer them to a plate.
Step 9
Heat the olive oil in a nonstick pan over medium heat. Add the boiled gnocchi and sauté for 2-3 minutes until slightly golden on the outside.
Step 10
Serve immediately with your favorite vegan sauce or garnish with fresh herbs and additional nutritional yeast for flavor.
Nutrition Facts
| Serving size | (831.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1238.1 |
| Total Fat 15.7g | 0% |
| Saturated Fat 2.4g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 0mg | 0% |
| Sodium 2556.6mg | 0% |
| Total Carbohydrate 234.2g | 0% |
| Dietary Fiber 18.6g | 0% |
| Total Sugars 6.1g | |
| Protein 39.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 240.2mg | 0% |
| Iron 18.6mg | 0% |
| Potassium 3170.6mg | 0% |
Source of Calories