Vegan Gnocchi With Tomato Cream Sauce

tendollarwine's Note:

Mmmmm.

• Total Time: 2 hrs 30 mins
• Prep Time: 1 hrs
• Cook Time: 1 hrs 30 mins

Ingredients:

Servings: 4

Gnocchi

• 2 large baking potatoes
• 1 cup unbleached flour
• 2 tablespoons dried basil
• 2 tablespoons dried oregano
• 1 teaspoon salt
• ½ teaspoon garlic powder

Sauce

• 1 (14 ounce) can tomato sauce
• 2 tablespoons dried basil
• ½ cup soymilk (or more to taste)

Directions:

1. Preheat the oven to 400 degrees. Scrub the potatoes and poke all over with a fork. Place on a baking sheet and bake for 1 hour. Remove the potatoes and peel the skin off. Mash the potatoes in a bowl until there are as few lumps as possible.
2. In another bowl, add the flour and seasonings, mix, and make a well in the center. Add the potatoes and slowly mix together to form a smooth dough. Add more flour if needed.
3. Dust a work surface with more flour, take sections of the dough, and roll out into a ½ inch thick rope. Cut the rope into ¾ inch long pieces. Take each piece and pinch the ends to form an oval ball, and roll with the tines of a fork to get a striped design on one side.
4. In batches, drop the gnocchi into heavily salted boiling water and scoop out with a slotted spoon after they rise to the surface. Keep warm in a bowl in the oven.
5. Meanwhile, heat the tomato sauce, basil and soy milk in a saucepan over low heat until it begins to bubble. Add more soy milk for a lighter, creamier sauce. Pour the sauce over the gnocchi, toss and serve.

Reviews

[magpie diner]

I've never made gnocci from scratch before and I'm really thrilled with how well this turned out! Even though I made one big mistake by undercooking the potato, it was still very good (I didn't get the really smooth mash that is required here - a ricer would be a perfect tool to use). And my gnocci shape was so-so, but I went on youtube and watched a few people do it - eventually holding a fork in one hand and running a piece of gnocci over it with the other...took me ages at first but once I got it the process was pretty quick. The sauce was really good, I had some roasted garlic on hand so I used that up. The only thing I'm wondering is whether or not that should have read 2 tsp instead of 2 tbsp of both basil and oregano. I didn't mind it at all, but next time I think I'd add to either the sauce or the gnocci, maybe not both. This also makes a lot, 4 good sized portions could stretch further for a lunch menu. Thanks TDW!

[DAKOTAFARMGIRL]

really easy to make & great recipe