· recipe ·
Vegan Gnocchi with White Bean Alfredo
White beans make a mild, creamy sauce with a lighter flavor than the cashew sauces often used in vegan cooking.
Time and servings
- Prep
- 45 min
- Cook
- 70 min
- Total
- 115 min
- Servings
- 4
Nutrition per serving
- Calories
- about 480
- Protein
- 21 g
- Fat
- 6 g
- Carbs
- 88 g
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with 1/2 tsp3 g of the salt and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add flour a spoonful at a time until it is soft and slightly tacky; you may not need it all.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Blend the white-bean sauce
Drain and rinse the white beans. Blend them with the oat milk, nutritional yeast, miso, garlic, olive oil, and black pepper until completely smooth.
Heat the cooking water
Bring 3 quarts3 liters of water to a gentle boil and add 1 1/2 tsp9 g of the salt. Prepare the next step while the water heats.
Warm the vegetables
While the water heats, pour the sauce into a wide skillet and warm it over medium-low heat without boiling hard. Add the peas, then fold in the spinach a handful at a time until just wilted.
Poach the gnocchi
Lower the gnocchi into the gently boiling water and stir once. Lift them as they float and transfer them directly to the white-bean sauce.
Coat and brighten
Fold the gnocchi through the sauce over the lowest heat for 1 minute. Finely grate in half of the lemon zest and squeeze in 1 tablespoon15 ml juice, then serve immediately.
