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Homemade Vegan Gnocchi

Vegan Recipes Lacto Vegetarian Plant based Recipes Homemade Vegan Gnocchi
Homemade Vegan Gnocchi

Close your eyes and imagine the soft, pillowy texture of homemade Vegan gnocchi melting in your mouth, coated in a velvety, spiced tomato sauce that’s been simmered to perfection. Each bite is crowned with a luxurious dollop of plant-based cream, adding a tangy richness that ties everything together. This Vegan Gnocchi in Tomato Sauce with Plant-Based Cream takes you straight to an Italian trattoria, where rustic flavours and heartwarming meals are the stars of the show. But this isn’t just another vegan recipe; it’s a masterpiece of simplicity, proving that plant-based cooking can be indulgent, vibrant, and deeply satisfying. Whether you’re gathering with loved ones or treating yourself to a solo feast, this vegan and lacto vegetarian recipe invites you to slow down, savour each bite, and rediscover the magic of wholesome, homemade cooking.

 

Recipe:


Serves: 4


Preparation time: 40 minutes

Cooking time: 25 minutes

Total time: 1 Hour 5 minutes

 

Ingredients:


For the Gnocchi:

  • 1kg potatoes (e.g., Maris Piper)

  • 200g plain flour, plus extra for dusting

  • 1 tsp salt


For the Tomato Sauce:

  • 2 tbsp olive oil

  • 1 large onion, finely chopped

  • 3 garlic cloves, minced

  • 1 tsp ground cumin

  • 1 tsp smoked paprika

  • 1/2 tsp chilli flakes (optional)

  • 400g canned chopped tomatoes

  • 2 tbsp tomato purée

  • 1 tsp sugar (optional, to balance acidity)

  • Salt and freshly ground black pepper, to taste


For the Plant-Based Cream:

  • 150g unsweetened plant-based yoghurt (e.g., coconut or soy)

  • 1 tsp lemon juice

  • 1/4 tsp garlic powder

  • Pinch of salt


For Garnish:

  • 2 tbsp fresh parsley, chopped

  • Freshly ground black pepper




 

Method:


  1. To make the gnocchi, start by peeling the potatoes using a vegetable peeler. Rinse them under cold water to remove any residual starch. Place the peeled potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender but not falling apart. Drain the potatoes and let them sit for a few minutes to release excess steam. Mash the potatoes using a potato ricer or masher until completely smooth, ensuring there are no lumps. Allow them to cool slightly. Gradually mix the flour and salt into the mashed potatoes, adding a little at a time, until a soft dough forms. Knead the mixture gently until it forms a soft dough. Avoid overworking the dough to keep the gnocchi light and fluffy.


  2. Divide the dough into four portions. Roll each portion into a long rope about 2cm in diameter, then cut into 2cm pieces. For a classic gnocchi texture, press each piece gently with the back of a fork to create ridges. Dust with a little flour to prevent sticking.


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


  4. For the tomato sauce, heat olive oil in a large frying pan over medium heat. Add the chopped onion and sauté for 6-8 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.


  5. Add the ground cumin, smoked paprika, and chilli flakes (if using) to the pan, stirring to coat the onion mixture. Cook for 30 seconds to release the spices’ aromas.


  6. Stir in the canned tomatoes, tomato purée, and sugar (if needed). Season with salt and black pepper. Simmer the sauce over medium heat for 10-12 minutes, stirring occasionally, until it thickens slightly and the flavours meld together.


  7. While the sauce simmers, prepare the plant-based cream by whisking together the yoghurt, lemon juice, garlic powder, and a pinch of salt in a small bowl. Set aside.


  8. Add the cooked gnocchi to the tomato sauce, stirring gently to coat them evenly. Simmer for an additional 2-3 minutes to warm through.


  9. Transfer the gnocchi and sauce to serving bowls. Add dollops of the plant-based cream on top and garnish with fresh parsley, a drizzle of extra virgin olive oil and a generous sprinkle of freshly ground black pepper.


  10. Serve warm and enjoy!



 

Additional Tips:


  • For added richness, stir a tablespoon of vegan butter into the tomato sauce before serving.


  • Pair this dish with a crisp green salad and crusty bread for a complete meal.


  • Leftover gnocchi can be pan-fried for a crispy variation the next day.

 

Allergy information / alternatives:


  • Gluten-Free: Use gluten-free flour for the gnocchi.


  • Nut-Free: Ensure the plant-based yoghurt is nut-free.


  • Soy-Free: Use coconut or oat yoghurt instead of soy-based options.




 

Nutritional Information (per serving):

  • Calories: 380 kcal

  • Protein: 7g

  • Fat: 10g

  • Carbohydrates: 65g

  • Sugar: 8g

  • Salt: 1.4g



Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.





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