Fall is the perfect time of year for a warm bowl of hearty vegan gnocchi, fragrant with vegan brown butter, fresh sage, garlic and pine nuts. Gnocchi are little dumplings made from potato and flour that have been boiled and then cooked with a sauce. Vegan gnocchi goes with so many different sauces, including pesto, vegan cream sauce, white wine sauce, marinara or whatever you prefer!
Easier than it looks!
This vegan gnocchi recipe is actually quite easy to make, even though it may look intimidating! If you want to make a big batch, they actually freeze beautifully and can then be cooked directly out of the freezer. Because it’s fall, I love to use sage with these vegan gnocchi, but you can use any herbs depending on the season-of course basil and parsley would be delicious! Sage pairs wonderfully with earthy mushrooms and savory garlic. The hint of white wine adds just the right amount of acid in this yummy fall recipe.
Vegan Gnocchi Recipe Notes
I prefer to bake the potatoes for the vegan gnocchi dough because it is drier, but if you would rather boil the potatoes, go ahead. Therefore, make sure to drain them well before mashing or passing through the ricer.
It can take a little bit of time to get a hang of how to form the gnocchi, but it’s quite easy once you try your hand at a few. It’s helpful to watch a video of how to make them.
Other Pasta Recipes to Try
If you’re interested in some other fall pasta recipes, here are a few to consider:
- 20 oz baked potato (baked, peeled and either well mashed or riced-from about 4 medium potatoes)
- 1 teaspoon sea salt
- 2 tablespoons olive oil
- 2½ cups all purpose flour
- 3 tablespoons vegan butter
- 1 lb shitake mushrooms
- ¼ cup white wine
- 2 garlic cloves
- Salt and pepper to taste
- 2 tablespoons chopped fresh sage
- 3 tablespoons pinenuts
- To make the gnocchi, pre-heat your oven to 400°F. Pierce the raw potato with a fork in a few places and wrap with aluminum foil. Place in the oven and bake for 1 hour or until the potatoes are easily pierced with a knife and are soft in the center. When the potatoes are done, remove from the oven and allow to cool enough to handle them.
- Remove the aluminum foil and then remove the skins from the potatoes (I did this with a small paring knife). Either mash the potato well with a masher, or put all the cooked potato through a ricer to make it nice and smooth. Weigh out 20 oz of the cooked potato.
- Place the riced potato in a mixing bowl and add the sea salt, olive oil and all purpose flour. Mix well with a wooden spoon until a smooth ball of dough is formed. Divide the dough ball into 6 even pieces.
- Roll the smaller pieces of dough gently on a floured surface into a rope about ½” thick. When you have rolled all the dough into ropes, take a knife and cut the dough into 1” pieces. Roll each 1” piece over the ties of a fork to create decorate ridges if desired.
- To cook the gnocchi, bring a large pot of salted water to a boil and cook the gnocchi in batches for 6 minutes until the gnocchi float in the water. Remove from the boiling water with a slotted spoon and transfer to a plate until ready to cook with the sauce.
- To make the sauce, heat the vegan butter in a large sauté pan and add the mushrooms. Sauté until the mushrooms are tender, about 5 minutes. Add the white wine, garlic, salt and pepper. Cook 1-2 minutes and add a little more butter if desired. Add the gnocchi, fresh chopped sage and pine nuts and cook until everything is hot. Adjust seasoning if necessary. Serve immediately.
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