Vegan Gnocchi and Vegan Bolognese

Before I went vegan one of my favorite things was gnocchi. It was sort of like a treat I would get at restaurants because I didn’t realize how easy it was to make myself! Traditionally gnocchi is just flour, potato and egg but it is so easily made without the egg and is incredible. Incase you don’t know what gnocchi is, it is basically a potato dumpling that is super light and fluffy. It just melts in your mouth. Now as for the Bolognese, traditionally a meat sauce but this one will fool anyone. My mother even said if you didn’t tell me this was vegan I would have no idea.


Before we get into the recipe let’s talk about what potatoes make the best gnocchi. Theoretically you can make gnocchi from any potato but I would say if this is your first time making them use a russet potato. Russet potatoes have less moisture which means you need less flour. You want to use as minimal flour as you can to keep them light, more flour = dense gnocchi which we do not want.

A kitchen tool that is helpful when making gnocchi is a potato ricer BUT you do not need it to make great gnocchi. You can easily mash them up with a fork it just takes a little longer and you want to have as little clumps of potato as possible. I will say I did have a few clumps but I didn’t even notice them when I was eating the gnocchi so don’t worry about a few tiny pieces of potato.

3 regular sized russet potatoes
1- 1 1/2 cups of flour and some for the surface

Begin by baking your potatoes in the oven for 45 minutes at 450F. Make sure to wash your potatoes and get off any dirt from the outside. You want to bake them with the skin on, don’t worry the insides will come out easily after they are fully cooked. Once the potato is fork tender and soft inside I like to cut them in half and let them cool for 5 minutes. BE CAREFUL because you really do not want to burn yourself. Then you can scoop the potatoes out into a bowl and begin to mash or use your potato ricer. Once it as smooth as possible put about 1 cup of flour onto your surface and put about half of the mashed potatoes on top. Begin to knead and mix together the potato and flour. Keep adding in more potato until you’ve added it all in. If you need to add in more flour add it in small amounts at time, you can always add in more but you can’t take it out. You are looking for a dough that it is no longer sticky, can be formed into a loaf. This is the hardest part because it is about getting the right consistency but as long as you can easily cut your dough with a knife you should be good. Now it is time to make your gnocchi shapes. Cut it into small pieces and if you want to be fancy use your the back of your fork to make a design. Once your gnocchi are all made put into a boiling pot of salted water. It will cook for 2-4 minutes and rise to the top when it is done. Then throw into your favorite sauce!

1 1/2 cups vegan ground beef
1/5 onion, finely chopped
1 clove of garlic, finely chopped
1 carrot, finely chopped
1 can of tomato sauce (15 oz)
1/2 cup plain almond milk
1 tsp coconut sugar
2 tsp salt
1 tbsp olive oil

Add olive oil into a pan. Allow to heat up and then add in chopped onion and garlic. Once fragrant add in carrots. Cook for about 5-10 minutes to get everything to soften. Then add in vegan ground beef, tomato sauce and almond milk. I like to take my can of tomato sauce and fill it up 1/2 way with water and pour that into there as well. Then add in the salt and coconut sugar and mix all together. Cook on low for about 20-30 minutes until it has thickened. Taste it and see if you need to add anymore salt or coconut sugar to take away some acidity.

The gnocchi and sauce will make enough to serve 2-4 people depending on the serving size!



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