Vegan Stuffed Gnocchi
These vegan stuffed gnocchi are pillowy homemade potato dumplings filled with garlicky mushrooms and folded into a creamy dairy-free cheese sauce. Completely plant-based comfort food, made from scratch.
Ingredients
- 3 potatoes
- 1 cup flour + 2 tsp flour
- 2 cloves garlic minced
- 1 onion diced
- 2 cups mushrooms chopped
- 1 cup soy milk
- 2 Tbsp vegan butter
- ⅓ cup parsley chopped
- 1 tsp mustard
- vegan cheese shredded
- olive oil
- salt and pepper
Instructions
- 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 2 Tbsp of olive oil, add the diced onion and minced garlic, and saute until translucent.
- Add the chopped mushrooms and parsley, 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 the vegan butter in a pan. Add 2 tsp of flour and cook for 30 seconds before adding the soy 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 herbs.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of soy milk to loosen the sauce, as the gnocchi are best enjoyed fresh.