This recipe for homemade gnocchi is absolutely delicious! Little pillowy potato dumplings in a creamy white wine tomato cream sauce. It really doesn’t get much better than this! Although it might seem daunting to make gnocchi from scratch, I promise its easier than you think.
The sauce also might be the true star of the dish. So luscious, creamy and flavourful, it is my new favourite for gnocchi and regular pasta alike!
Homemade gnocchi in a creamy tomato-based white wine pasta sauce.
4 large potatoes (approx 1 lb total)
2 1/2 cups all-purpose flour
2 tbsp oil
1/2 – 1 tsp salt
White Wine Rosé Sauce:
2 tbsp vegan butter
2 shallots, finely chopped
2 cloves garlic, minced
1/4 cup dry white wine
1/4 cup vegan plain cream cheese
1 1/2 cups marinara sauce
1 can (400 mL) coconut milk
handful of spinach
fresh basil, for serving
vegan parm, for serving
Preheat oven to 450 F. Place potatoes on a baking sheet and poke a few times with a fork.
Bake for 30 minutes, or until soft.
Meanwhile, add vegan butter, shallots and garlic to a frying pan on medium heat and cook 5 minutes until softened. Add white wine and cook until almost fully evaporated. Add cream cheese, marinara and coconut milk and simmer on medium-low until ready to serve.
Once potatoes are cooked, remove skin, then add to large mixing bowl and mash. Place in the freezer a few minutes to cool.
Remove potatoes from freezer and add oil, salt and flour. Mix with your hands to form a smooth not sticky dough.
Roll 1 tsp size dough balls in your hands, then roll down the tines of a flipped-oven fork (watch video below for demo). Place on a plate and repeat with all the dough.
Bring a large pot of salted water to a boil, then carefully add gnocchi and cook 5-6 minutes until they’re all floating on the surface. Drain and add to sauce with a handful of spinach and stir until spinach is melted.
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