So soft, so fluffy, so delicious!
Gnocchi, those delightful potato dumplings, are a comforting and versatile dish that has been cherished for generations. Traditionally made with potatoes, flour, and eggs, we're here to show you how to create a vegan version that's just as pillowy and delicious. Embrace the plant-based goodness with our step-by-step guide to making vegan gnocchi from scratch. Plus what better way to use all your leftover mashed potatoes from Thanksgiving?
Ingredients:
Potatoes: Choose starchy potatoes like Russets for the fluffiest gnocchi.
All-purpose flour: A crucial element for the dough.
Salt: Enhances the flavor of the gnocchi.
Olive oil.
Recipe
1 pound cooked potatoes
1 teaspoon salt
2 tablespoons olive oil
2 ½ cups flour
Step 1: Boil and Mash the Potatoes
Boil peeled and diced potatoes until fork-tender. Mash them thoroughly while still hot to ensure a smooth consistency. Let them cool slightly before proceeding.
we often even used leftover mashed potatoes (they work great!)
Step 2: Create the Dough
In a large mixing bowl, combine the mashed potatoes with flour, salt, and your chosen vegan egg substitute. Mix until a soft dough forms. Be cautious not to overmix, as this can lead to dense gnocchi.
Step 3: Roll and Shape
On a floured surface, divide the dough into manageable portions. Roll each portion into a long, thin rope, then cut it into bite-sized pieces. The classic gnocchi shape involves creating small grooves with a fork or using a gnocchi board, but you can also leave them plain. This is a great activity for kiddos, my youngest 2 helped me roll our gnocchis on the forks.
Step 4: Cook the Gnocchi
Boil a large pot of salted water. Gently drop the gnocchi into the boiling water and wait for them to float to the surface. This indicates they are cooked and ready to be removed with a slotted spoon.
Step 5: Choose Your Sauce
Vegan gnocchi pairs well with a variety of sauces. Consider a classic tomato basil sauce, a dairy-free pesto, or a simple olive oil and garlic combination. Get creative with your toppings! We love to make a couple of different sauces, this last time we did our pesto and our plant-based alfredo sauce, we really enjoyed both.
Step 6: Serve and Enjoy
Plate your vegan gnocchi, and drizzle with your chosen sauce, we love our pesto sauce and our creamy plant-based alfredo sauce. Garnish with fresh herbs or a sprinkle of nutritional yeast. Pair it with a side salad or roasted vegetables for a complete and satisfying meal.
A trick I learned just this last time making them, I made and boiled the gnocchis one day and then put them in the fridge tell the next day. I made my sauces and poured them over the cold gnocchis, covered with foil, and then placed them in the oven the warm. This helped the flavors and the gnocchis texture, they were delicious.
Simplified version
Sometimes peeling, chopping, and cooking all seem like a lot of work. Try Thrive Life Potatoes to help. They offer mashed potatoes and potato chunks. Both are purely potatoes, all the health benefits are still there and they are ready to use. Simple rehydrate with warm water and use in your gnocchi recipe.
Conclusion:
Making vegan gnocchi at home is not only achievable but also a rewarding and delicious activity. By substituting a few key ingredients, you can savor the same soft and pillowy texture that makes gnocchi a timeless favorite. Whether you're a seasoned vegan or just exploring plant-based options, this recipe is sure to become a go-to in your repertoire of delicious, cruelty-free meals. Enjoy! Also, enjoy for days by freezing your rolled gnocchi. we always make a large batch and then freeze half to boil later. Just simply roll and place evenly spaced on a cookie sheet with parchment and freeze. Place in zip-loc bag when frozen, and store for months. :) Makes for a super fast and yummy dinner on those nights when you just don't know what to cook or you are out of time.
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