Creamy Tomato Gnocchi
Homemade gnocchi in an easy vegan creamy tomato sauce made with garlic, dry white wine, tomatoes, and coconut milk.
Servings: 4 people
Equipment
- High speed blender
Ingredients
Homemade Gnocchi
- 1.5 lbs russet potatoes baked, halved and cooled
- 1.5 teaspoons salt
- 2 cups all purpose flour gluten-free
- 2 tablespoons olive oil extra virgin
Creamy Tomato Sauce
- 3 tablespoons olive oil extra virgin
- ½ yellow onion minced
- 4 garlic cloves peeled and minced
- ½ teaspoon salt
- ½ teaspoon black pepper freshly ground
- ½ teaspoon oregano
- ½ teaspoon red pepper flakes*
- ½ cup dry white wine*
- 1 tablespoon tomato paste
- 14.5 ounces crushed tomatoes canned
- ½ cup unsweetened light coconut milk canned
- Gnocchi* homemade or store-bought
- ½ lemon juiced
- Fresh basil to garnish
Instructions
Homemade Gnocchi
- Use a spoon to scoop out the flesh of each potato into a large bowl. To mash the potatoes I find it easiest to use my hands, or you can use a fork.
- Add 1 teaspoon of salt, the olive oil, and flour. Use your hands to mash and mix everything together well.
- Grab a handful of the dough and begin shaping it into a cylinder-like shape. Transfer it to a cutting board and gently roll the dough into a longer, thinner, rope-like shape. Be careful not to let it get too thin. The "rope" should be about a half inch wide at least. Continue this process until there is no more space on your cutting board. Then cut one inch into each rope to create pieces of gnocchi. Do so until all of the dough on your cutting board is sliced and set aside.
- Repeat step 3 until you use up all of the dough in your bowl. There will be extra flour left in the bowl. You can take a break and move to step 5, and then finish forming the gnocchi.
- Boil a large pot of water with a ½ teaspoon of salt.
- Once all of the gnocchi is sliced, place a fork, rounded side face up, on your cutting board. Taking one piece of gnocchi at a time, roll the gnocchi down the fork three-quarters of the way to create the traditional look of gnocchi with grooved lines. (You can skip this process if you prefer.) Do this until the water is boiling, and then add just a handful of gnocchi to the pot of water. Be gentle, as gnocchi is fragile! Boil for 5 minutes as you continue adding grooves to each piece of remaining gnocchi.
- After 5 minutes, use a slotted spoon to transfer the cooked gnocchi to a plate. Boil the next handful of gnocchi, cooking for 5 minutes. Repeat this process until all of the gnocchi is cooked. While waiting for the gnocchi to boil, and once you're done creating the grooves, you can begin the sauce following the instructions below.
Creamy Tomato Sauce
- Heat 1 tablespoon of oil over medium heat in a large frying pan. Once warm, add the onion and cook for two minutes. Add the garlic and sauté for an additional minute or two until the onions are translucent and the garlic is just beginning to brown. Be careful not to burn the garlic.
- Add the salt, pepper, oregano, and red pepper flakes. Stir to evenly coat the onions and garlic. Add the white wine and stir. When the wine starts to simmer, add the tomato paste and stir. Once combined, add the crushed tomatoes. As soon as it starts to bubble, reduce the heat to low and let simmer for 10 minutes.
- After 10 minutes, turn off the heat and use a large spoon or ladle to scoop the majority (or all) of the sauce into a high-speed blender. Blend on high until the sauce is evenly puréed. Transfer back to the frying pan and return the heat to low.
- Stir in the coconut milk and the gnocchi.
- Combine the remaining 2 tablespoons of oil with the lemon juice in a small bowl and stir.
- Serve the gnocchi with the lemon-oil mixture and fresh basil, if desired.
Notes
- Feel free to scale the red pepper flakes up if you like more heat, or use less if you prefer your dish to be more mild.
- If you prefer not to use wine, you can always substitute with vegetable broth, or just skip it.
- You can also use your favorite type of pasta with this sauce recipe.