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White Wine Rosé Gnocchi

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!

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White Wine Rosé Gnocchi


  • Author: Liv B
  • Total Time: 1.5 - 2 hours
  • Yield: 4 servings 1x

Description

Homemade gnocchi in a creamy tomato-based white wine pasta sauce.


Scale

Ingredients

Gnocchi:

  • 4 large potatoes (approx 1 lb total)
  • 2 1/2 cups all-purpose flour
  • 2 tbsp oil
  • 1/21 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

Instructions

  1. Preheat oven to 450 F. Place potatoes on a baking sheet and poke a few times with a fork.
  2. Bake for 30 minutes, or until soft.
  3. 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.
  4. Once potatoes are cooked, remove skin, then add to large mixing bowl and mash. Place in the freezer a few minutes to cool.
  5. Remove potatoes from freezer and add oil, salt and flour. Mix with your hands to form a smooth not sticky dough.
  6. 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.
  7. 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.
  8. Serve with vegan parm (optional) and fresh basil.

CategoriesVegan Food
  1. fjumi says:

    This. is. fucking. DELICIOUS! I’m eating it right now and damn, I can’t describe how much I’m enjoying it, even though I used store-bought gnocchi. Definitely try this, use a fair amount of shallots and really let the sauce thicken! And using sage as a topping is a winner, too (didn’t have basil and parm).

  2. Nelly says:

    Hey! It says to add shallots and onions to a pan but under the ingredients it doesn’t call for onions. Did you mean garlic or? 🤔

  3. Zach says:

    Well… that was delicious… but an estimated cook time would be great. That was a painful 2 1/2 hours.
    All that’s left of me is a mere shell of a man.

  4. Sara says:

    SO delicious!! This was my first time making gnocchi, which was a little intimidating but it turned out to be so simple! The sauce is amazing, will definitely be making it again for other dishes. The dish was incredibly filling too. I think next time I’ll try boiling the potatoes instead of baking. I used Yukon gold potatoes which were a little more work to peel off the skin. Overall, highly recommend!

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