Vegan Gnocchi With Tomato Cream Sauce

Total Time
2hrs 30mins
Prep 1 hr
Cook 1 hr 30 mins


Ingredients Nutrition


  1. Preheat the oven to 400 degrees. Scrub the potatoes and poke all over with a fork. Place on a baking sheet and bake for 1 hour. Remove the potatoes and peel the skin off. Mash the potatoes in a bowl until there are as few lumps as possible.
  2. In another bowl, add the flour and seasonings, mix, and make a well in the center. Add the potatoes and slowly mix together to form a smooth dough. Add more flour if needed.
  3. Dust a work surface with more flour, take sections of the dough, and roll out into a ½ inch thick rope. Cut the rope into ¾ inch long pieces. Take each piece and pinch the ends to form an oval ball, and roll with the tines of a fork to get a striped design on one side.
  4. In batches, drop the gnocchi into heavily salted boiling water and scoop out with a slotted spoon after they rise to the surface. Keep warm in a bowl in the oven.
  5. Meanwhile, heat the tomato sauce, basil and soy milk in a saucepan over low heat until it begins to bubble. Add more soy milk for a lighter, creamier sauce. Pour the sauce over the gnocchi, toss and serve.
Most Helpful

I've never made gnocci from scratch before and I'm really thrilled with how well this turned out! Even though I made one big mistake by undercooking the potato, it was still very good (I didn't get the really smooth mash that is required here - a ricer would be a perfect tool to use). And my gnocci shape was so-so, but I went on youtube and watched a few people do it - eventually holding a fork in one hand and running a piece of gnocci over it with the other...took me ages at first but once I got it the process was pretty quick. The sauce was really good, I had some roasted garlic on hand so I used that up. The only thing I'm wondering is whether or not that should have read 2 tsp instead of 2 tbsp of both basil and oregano. I didn't mind it at all, but next time I think I'd add to either the sauce or the gnocci, maybe not both. This also makes a lot, 4 good sized portions could stretch further for a lunch menu. Thanks TDW!

magpie diner February 20, 2011