Vegan Gnocchi with Herbs & Parmesan
Hello & Happy Tuesday!!
Out of all the foods in the world that I perhaps crave the least, pasta is one of them. (cue the entire world crying) I’m not sure how it manifested, well I take that back, I know exactly how it did lol..
For those who are well acquainted with store bought options, you may not realize the significant difference in homemade pasta, but it’s like night and day. Many of us don’t have the time though to come home after a long day and whip up some homemade pasta like an iron chef. What’s fab about potato gnocchi is that its just..
What I love about this recipe is that its effortless, affordable, contains herb flavored olive oil, fresh herb, can easily be made in bulk, is fun to make, can be frozen for later usage, can be paired with whatever you want, and actually contains nutrients compared to traditional pasta. Worried about achieving the right gnocchi shape?! Don’t stress! There is no exact shape in my opinion. I would just be sure to make an attempt to keep the sizing small as they expand once boiled.
Did you know that potatoes have a higher content of potassium than orange juice or bananas?! Next time your having adult beverages and you need a potassium boost reach for some potatoes!!
If you’re looking for a classic vegan gnocchi recipe you have to try my recipe for vegan Gnocchi with Parmesan & Herbs!!
Why this recipe rocks:
Can easily be made in bulk
Non vegan approved
Can be paired with whatever you’re craving
Want to see just how easy this recipe is?!
Watch the clip above!!
Eat Drink Shrink
Yields 4 servings
30 minPrep Time
15 minCook Time
45 minTotal Time
- 4 russet potatoes
- 1 - 1 1/2 cups flour
- 1 tablespoon olive oil (optional)
- salt and pepper to taste
- 4 tbsp vegan egg combine with 1/3 cup almond milk
- 3/4 cup vegan Follow Your Heart Parmesan
- 1 sprig of parsley, rosemary, & sage
- Bring a large pot of water to a boil. Add sea salt. Then add the peeled potatoes. Boil potatoes for 30 minutes or until fork tender.
- Once the potatoes are cool enough to touch (don't let them cool completely. You want them to be as warm as possible but still be able to handle them) Run the potatoes through a ricer, but you can mash them or even puree them in a food processor. Add olive oil (totally optional), salt and pepper to the potatoes according to your taste.
- Add the flour to the mashed potato in 1/4 cup intervals, using your hands to work the flour in with each addition. Attempt to use minimal flour as possible to achieve a perfect ball of dough. Combine the vegan egg powder with almond milk. Consistency should be thick. Add to the mashed potato. Once you achieve the right consistency, tear off a tiny piece, roll it into a ball and drop it into the boiling water. If it rises to the top without falling apart, that's good but you still want to taste it. If it tastes gummy, add flour to the dough by the tablespoon until you get a firmer dough.
- Turn the dough out onto a floured surface. Roll into a long rope about 3/4 inch in diameter. Cut the rope in half, then with the two ropes next to each other, slice them into 1/2 inch pieces
- Use a fork or a gnocchi board to shape the gnocchi. Use your thumb to roll it down to the end. Repeat until the entire ball of dough has been rolled into gnocchi.
- Turn the water back up to a boil. Line two baking sheets with parchment paper.
- In batches, drop the gnocchi into the boiling water. Once they rise to the top, they are done. Use a slotted spoon to remove.
- Add olive oil to a pan. Place herbs in the pan. Let them simmer for five to 7 minutes. Remove. Add the gnocchi. top with pine nuts and parm. Keep the moving of the gnocchi to a minimum, just to achieve a light crispness. Remove from heat. Top with toasted pine nuts, olive oil, parmesan and minced sage.
Try and keep the sizing small, don't stress so much about the shape!