We’ve been having a lot of car problems lately. It seems like every other weekend something goes wrong with my car and she’s back at the mechanic. Yes, I called my car a ‘she’ – her name is Lady, BTW.
A few weekends ago, the brakes went out as we were on our way to Whole Foods. Scariest moment EVER. This weekend, I turned the ignition and she didn’t start at all. Ugh.
Since we haven’t had much use of a vehicle lately, getting to the grocery store has been somewhat of a hassle. Instacart was cool to use at first but it’s just not the same! And you should see the look on the Lyft driver’s face when they pull up and you have to load 6 bags of groceries, a huge water jug, and a heavy box of cat litter into their backseat – OY VEY.
A lot of our meals lately have consisted of throwing together ingredients that we already have, avoiding the debacle of getting groceries. To be honest, it actually hasn’t been that bad.
We’ve found that we’re pretty good at mixing up recipes and we usually hoard a lot of different spices, sauces, pastas, and vegetables to choose from anyway.
That’s where this homemade vegan gnocchi dish comes in. Using only a few ingredients – potatoes, flour, and nutritional yeast – we threw together this dish in just enough time to stuff our faces without getting too hangry about the car lacking situation.
We mixed these simple gnocchi pillows with red sauce and topped with vegan parmesan. We didn’t shape them that well as you can see but whatever because they still tasted delicious.
This recipe makes 4 servings. Not going to lie, we ate them all in one sitting (yeah, we’re fat like that).
Simple homemade vegan potato gnocchi made with russet potatoes, flour, and a touch of nutritional yeast.
- 2 medium-sized russet potatoes peeled
- 1 1/4 cup all-purpose flour (plus extra for rolling)
- 1 tbsp nutritional yeast
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 clove fresh garlic minced
- 1/2 teaspoon dried basil
Fill a large pot with water and bring to a boil. Cut peeled russet potatoes into 2-inch pieces. Place potatoes in boiling water and cook until fork-tender.
Drain potatoes and return to pot. Using a potato-ricer, potato-masher or fork, mash potatoes while they are still warm. Transfer to a medium bowl and refrigerate until completely cool.
Once potatoes are cool, add flour, nutritional yeast, salt, and pepper to potatoes. Mix well with a spoon. Then, knead with your hands for 2 minutes until a soft dough has formed.
Flour a work surface. Using a handful of dough at a time, roll the dough into ropes about 1 inch in diameter. Cut each rope into 1-inch-long pillows.
Fill a medium-sized pot with salted water and bring to a boil. Meanwhile, heat olive oil in a large nonstick skillet over medium heat.
When the water is boiling, reduce heat a little and gently drop in the gnocchi, about 10-15 at a time. After 2 minutes, the gnocchi will start to float. When the last gnocchi floats to the surface, let cook for 2 more minutes.
Work in batches. Using a slotted spoon, immediately transfer gnocchi from the water to the skillet of oil. Add 10-15 more gnocchi to the pot, cook and transfer. Add garlic and dried basil and let cook for a few minutes on each side.
Season with salt and pepper and sprinkle with vegan parmesan. Serve as-is or mixed with your favorite sauce.
Makes about 50 gnocchi.