Vegan Tomato Gnocchi
Soft, pillowy homemade gnocchi meets a rich, flavor-packed tomato sauce in this comforting Vegan Tomato Gnocchi recipe. Crafted from tender russet potatoes and just the right touch of flour, these light, bite-sized dumplings come together with minimal ingredients but deliver maximum satisfaction. The vibrant tomato sauce, simmered with olive oil, garlic, crushed tomatoes, and fragrant Italian seasoning, gets a fresh burst of flavor from torn basil leaves. Perfectly cooked gnocchi are gently tossed in this savory sauce, making every bite irresistibly delicious. With options to garnish with nutritional yeast for a cheesy twist, this plant-based dish is a satisfying dinner idea that's as comforting as it is wholesome. It’s a must-try for anyone seeking an easy vegan pasta recipe or a homemade Italian-inspired meal!
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Ingredients
- 500 grams Russet potatoes
- 150 grams All-purpose flour
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 2 Garlic cloves
- 400 grams Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Sugar (optional, to taste)
- 6 Fresh basil leaves
- 2 tablespoons Nutritional yeast (optional, for garnish)
- 50 milliliters Water
Directions
Step 1
Peel the russet potatoes and cut them into evenly sized chunks. Place them in a pot of salted water and bring to a boil.
Step 2
Cook the potatoes for 15-20 minutes, or until fork-tender. Drain and let them cool slightly.
Step 3
Press the cooked potatoes through a potato ricer or mash them until smooth. Spread the mashed potatoes on a clean work surface and let them cool completely.
Step 4
Once cooled, sprinkle the flour and salt over the potatoes. Gently mix and knead the ingredients together until a soft, smooth dough forms. Be careful not to overwork the dough to avoid making tough gnocchi.
Step 5
Divide the dough into 4 portions. Roll each portion into a long rope, about 2 cm in diameter, and cut into 2 cm pieces. If desired, roll each piece over the back of a fork to create ridges to hold the sauce.
Step 6
Bring a large pot of water to a boil and salt it generously.
Step 7
Meanwhile, make the tomato sauce: Heat the olive oil in a pan over medium heat. Mince the garlic cloves and sauté them until fragrant, about 1 minute.
Step 8
Add the crushed tomatoes, tomato paste, Italian seasoning, and water to the pan. Stir to combine and simmer gently for 10-15 minutes, stirring occasionally.
Step 9
Taste the sauce and adjust seasoning with salt and sugar, if needed. Tear the basil leaves into smaller pieces and stir them into the sauce just before serving.
Step 10
Cook the gnocchi in the boiling water in batches. When they float to the surface, use a slotted spoon to remove them and transfer them directly into the saucepan with the tomato sauce.
Step 11
Gently toss the gnocchi in the sauce until well coated. Serve immediately, garnished with nutritional yeast if desired.
Nutrition Facts
| Serving size | (1425.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1545.7 |
| Total Fat 33.3g | 0% |
| Saturated Fat 4.6g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 2496.8mg | 0% |
| Total Carbohydrate 266.6g | 0% |
| Dietary Fiber 31.1g | 0% |
| Total Sugars 23.9g | |
| Protein 48.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 587.4mg | 0% |
| Iron 27.2mg | 0% |
| Potassium 5158.6mg | 0% |
Source of Calories