Are you ready to have your mind blown by one of the best gnocchi recipes out there? Here’s how to make vegan stuffed gnocchi – simple, quick and healthy!
Be ready for one of the greatest gnocchi recipes you will ever taste! If you are a big fan of gnocchi and you are thinking of new and tasty ways to eat them, then this recipe will give you exact you that! And if it’s the first time you ever try gnocchi, then this experience will definitely turn you into a gnocchi lover, making you come back for more and more.
No matter how experienced you are with gnocchi, you are in the right place. Because this recipe is super delicious and super easy to make, and it’s a perfect dinner no matter the occasion.
Today we are going to make stuffed gnocchi from scratch. Don’t worry – it might sound intimidating but making your own gnocchi is actually very easy and fast! 🙂
Making your own gnocchi is also the safest and healthiest way to have your gnocchi – this way you will be completely assured that everything goes into your gnocchi is completely healthy and adapted to your dietary choices.
For the stuffing, I chose mushrooms as the main ingredient. I feel that gnocchi and mushrooms complete each other in a very tasty and pleasant way, giving the dish a distinct and absolutely lovely flavor.
And in order to make this dish complete, I am also going to show you an amazing sauce that we are going to pour over the stuffed gnocchi! Yum, I can’t wait!
Now – what do we know about gnocchi? Gnocchi are small Italian dumplings made out of potatoes. There are many regions throughout Italy that claim the origins of gnocchi, but it’s largely thought that they originated in Northern Italy. The colder climate there is more appropriate to growing potatoes than grain – that’s why gnocchi appeared there as an alternative to pasta.
Generally, the base ingredient for gnocchi is the potatoes. And throughout the world, gnocchi are most commonly made out of potatoes and you will rarely see something different as the main ingredient.
But depending on the specific region in Italy where you might find yourself, there are different types of gnocchi made out of quite different base ingredients: flour, corn, semolina, bread, chestnut flour, or varied vegetables – including spinach and pumpkin!
A true gnocchi lover might set a goal out of trying all the gnocchi varieties out there! The word for gnocchi probably comes from the word nocca that means knuckles. This implies, of course, the small, round shape of the food.
My gnocchi will be regular potato gnocchi and I will teach you how to make them yourselves. Despite various misconceptions, making the gnocchi dough is super easy. You will need some mashed boiled potatoes, flour, and salt. You form the dough out of these simple three ingredients, then put them onto a floured surface and knead it for a couple of minutes.
Then it’s time to get to the stuffing! We will not only use mushrooms, ‘cause we want everything to be super tasty and flavored. So we are also going to use some onion, garlic, cilantro, salt, and pepper together with the mushrooms! Are you starting to picture the outcome? Yes, it is as delicious as it sounds! 🙂 You just need to saute everything and then you are ready to form the gnocchi and fill them up.
For cooking the filled gnocchi, you will simply need to boil them – it’s an easy step that won’t take much time.
Now, remember that I promised you some great sauce to go with the gnocchi? I didn’t forget about it! It’s based on soy milk, vegan butter, vegan cheese and a little bit of flour to thicken it. It’s very simple to make and absolutely delicious, I simply know that you will love it together with the gnocchi.
These are the main steps that you will need to take in order to get everything done. For the detailed recipe, you can find the detailed instructions below. For now, I just wanted to show you that making gnocchi is very easy and shouldn’t be intimidating at all! 😉
Now enough talking. This introduction really made me hungry and I’m ready to head to the kitchen to start cooking! So prepare the ingredients and let’s get to work! For me, the cooking part is just as fun as eating the food that I prepare.
If you’re in the right mindset, everything you do can be pleasant and enjoyable. And I hope you will too take pleasure in preparing your dishes! When you are ready, don’t forget to leave a comment to tell me how it went! I really want to hear all about it!
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Vegan Stuffed Gnocchi
Are you ready to have your mind blown by one of the best gnocchi recipes out there? Here's how to make vegan stuffed gnocchi - simple, quick and healthy!
- 3 large potatoes
- 120g (1 cup) + 2 tsp flour
- 2 garlic cloves, minced
- 1 medium onion, diced
- 70g (1 cup) mushrooms, chopped
- 240ml (1 cup) soy milk
- 2 Tbsp vegan butter
- 5g (⅓ cup) cilantro, chopped
- 1 tsp mustard
- vegan cheese, shredded
- olive oil
- salt & pepper
- Peel, boil and mash the potatoes.
- Add 1 cup of flour and season with salt.
- Form the dough, transfer to a floured surface and knead for 3-5 minutes. Let it rest.
- Heat up 2 Tbsp of olive oil, add the diced onion and minced garlic, sautee until translucent.
- Add the chopped mushrooms and cilantro, season with salt and pepper. Cook for 5-7 minutes.
- Cut the dough into pieces, roll them out into circles, put 1 tsp of filling on each and close the gnocchi.
- Cook in salted boiling water until they rise to the surface.
- Heat up the vegan butter in a pan. Add 2 tsp of flour, cook for 30 seconds before adding the milk and cheese.
- Once it thickens, add 1 tsp of mustard and season with salt and pepper.
- Transfer the gnocchi to the sauce, mix to combine and take off the heat.
- Garnish with baby spinach.
Amount Per Serving Calories 452Total Fat 20.6gCarbohydrates 56gProtein 10.5g
Sunday 27th of June 2021
What type of mustard? Is it dry powdered? Yellow hot dog mustard? Dijon? I'm inclined to lean toward powdered, but thought I'd check first. I'm looking forward to trying this.
Monday 13th of September 2021
I used Dijon.
Friday 13th of March 2020
i love gnocchi and this is one of the best recipes i've ever tried!
Friday 3rd of April 2020
I'm so glad you liked it!