Gnocchi (Italian for ‘knuckles!’) is one of the supermarket staples (recycle packaging at supermarket bag bins). It’s quicker to cook than pasta (just 3 minutes in boiling water) and made from potato flour, rather than wheat. But most people just mix it with vegan pesto (avoid conventional pesto, it’s not even vegetarian as it contains Parmesan cheese, which by law contains calf rennet). Here are some more interesting ways to use it up! Vegan Sausage Creamy Gnocchi (Cupful of Kale) is made with Richmond’s meat-free sausages, tomatoes, garlic, onion and oat cream. Top with fresh basil and vegan Parmesan.
Use vegan butters with no palm oil. Use a reusable baking liner or unbleached parchment paper. Keep recipes away from pets, due to toxic ingredients (including fresh dough, if making homemade gnocchi).
Gnocchi in Tomato Sauce (Short Girl, Tall Order) is a nice traditional recipe, only 7 ingredients needed.
Rocket Pesto Gnocchi (So Vegan) uses freshly-made gnocchi or just sub with ready-made gnocchi (if you use ready-made vegan pesto, this dish is super-simple).
Wild Mushroom Gnocchi (The Veg Space) is a delicious dish, made with oat cream. This is akin more to how Italians eat it, this recipe is delicious!
