No need to shy away from this traditional Italian dish as a vegan! Get your 3 ingredients together and have some fun whipping up this delicious meal of gnocchi and tomato sauce.

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Recipe Summary

prep:
10 mins
cook:
45 mins
additional:
15 mins
total:
1 hr 10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 30 minutes. Drain.

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  • Let potatoes cool briefly, 5 to 10 minutes. Peel and place potatoes in a bowl and mash until smooth. Add flour and knead just until dough is smooth without overworking the potatoes. Season with salt. Cover bowl with a towel and let dough rest, about 10 minutes.

  • Divide dough into 4 parts. Roll each into a long rope about 1 inch in diameter. Cut each rope into 1-inch-long pieces; press into the middle of each using your thumb or a fork to shape gnocchi.

  • Bring a large pot of water to a boil. Add gnocchi; boil until they float to the top, 2 to 3 minutes. Transfer cooked gnocchi to a bowl or plate.

  • Heat a nonstick saucepan over medium heat. Add garlic; cook until lightly browned and toasted, about 2 minutes. Add tomato puree and green onion; let simmer until slightly thickened, about 5 minutes. Add cherry tomatoes. sun-dried tomatoes, paprika, oregano, basil, 3/4 teaspoon salt, and pepper. Let sauce simmer until flavors blend, about 10 minutes more. Serve with gnocchi.

Nutrition Facts

585 calories; protein 21.9g 44% DV; carbohydrates 128.9g 42% DV; fat 2.8g 4% DV; cholesterolmg; sodium 1393.1mg 56% DV. Full Nutrition