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Vegan Recipe | Basic Vegan Gnocchi with Fire Roasted Tomato Marinara

by Alexandra Meyer on March 12, 2014

DSC_0696 At Veganosity, we reserve Sunday as the one day that we spend in the kitchen, trying new recipes and playing with our food. Sometimes we fail, and have to order a vegan pizza, but most of the time we succeed and get to enjoy a deliriously good meal with our loved ones.

Because Alex is away at school, finishing up her final semester, and I’m at the home base, taking care of the boys, there is often a lot of Skyping on Sundays. But this week we were reunited in the Meyer kitchen and we rocked it, no take out for this family!

We always know that a recipe is successful when Greg (Alex’s dad and my hubby) doesn’t stop mmmmming throughout the meal. He is an excellent cook in his own right, so needless to say, if he approves, we struck gold. And let us tell you, we struck it big time with this gnocchi and simple marinara.

Alex slaved away in the kitchen for quite a while, however, she didn’t really feel like she was working. It was a creative process, one that she enjoyed immensely. I got off the hook, because the marinara is so easy, albeit, quite delicious.

It is our pleasure to share this wonderfully fun dish with you.

If you have young children, invite them to help you knead the dough and form the gnocchi. It’s a great way to spend time together. Enjoy!

Alex’s Basic Vegan Gnocchi

Serves 2 – Double the recipe for a family size portion.

This classic Italian treat is typically made with potatoes, and… eggs. In this delicious vegan version, eggs are omitted but the flavors and texture is not! This dish with delight even the most disconcerting palate, so don’t eat it all by yourself, share it with someone you love.

DSC_0685-1024x680 Ingredients:

  • 4 Small Russet Potatoes – peeled and cut into quarters
  • 1 Cup of Flour (with 1 tablespoon extra for dusting)
  • 2 Egg Equivalent of Ener-G Egg Replacer – For best results- pack the spoon with the replacer and level with the back of a knife. Use warm, not hot water, and mix thoroughly.
  • 1 Tablespoon of Salt

Instructions:

To begin, fill a large pot with water and place on  high heat, wait for it to boil. Since everyone knows that a watched pot never boils, use this time to peel and quarter the potatoes.

Finally, the water is boiling! Drop them in (careful not to splash yourself), and cook for approximately twenty minutes (or until easily pricked with a fork). When they’re done, pour the water and potatoes into a strainer and let them cool.

When the potatoes are cool to the touch, use a ricer to break up the potatoes, or simply smash them (I prefer the ricer, but it is completely your choice). Lightly dust a (clean) countertop with flour and place the riced (or smashed) potatoes on the floured surface. Prepare the egg replacer according to the directions on the box and add half of it to the potatoes along with half a cup of the flour. Kneed the mixture until it is completely combined. Now you can add the rest of the four and egg replacer and once again kneed until combined.

At this point, break up your dough into three separate parts (it will make the rolling easier). Then roll your dough into three long tubes. Once formed, cut the dough into ½ inch pieces.

DSC_0678 DSC_0681 DSC_0682 To cook the gnocchi you’ll need to boil another pot of water. When the water begins to boil, add the salt. It is important not to forget this step because the salt is what is going to season your gnocchi. Once the water is at a full, roaring boil, add your gnocchi (in 3 separate batches) to the boiling water. They will sink to the bottom. When the pieces float to the top, pluck them out of the water with a slotted spoon. That’s it, now it’s time for the fun, just cover them with the marinara and enjoy!

Linda’s Simple Fire Roasted Tomato and Basil Marinara 

If you’re pressed for time, this is the easiest, tastiest, and fastest marinara you’ll ever make. It’s light and fresh, and is more of a side note to a pasta dish. It’s perfect for our gnocchi because it doesn’t smother the flavor of these delicate little pillows of goodness.

DSC_0693

Ingredients:

  • 2 tbsp. olive oil
  • 1 large Vidalia onion – diced
  • 2 cloves of garlic – peeled and minced
  • ½ cup of fresh basil – washed and finally chopped
  • 1 tsp. Italian seasoning
  • 2 14.5 oz. cans of organic fire roasted tomatoes
  • ¼ cup of red wine

Instructions:

Start by dicing a large white Vidalia onion. This is a sweet onion that won’t make the sauce taste bitter. That’s important, because this sauce doesn’t cook for long.

While you’re getting the onion ready, heat 2 tbsp. of olive oil in a medium size sauce pan on medium high heat.

Once the oil is hot, add the onions and stir to cover in the oil. Sauté, stirring frequently, until they begin to sweat and become translucent.

As the onions cook, mince the garlic and the basil, and open the cans of fire roasted tomatoes.

When  the onions start to become translucent, add the garlic and cook for one minute. Add the tomatoes and the basil, stir to incorporate the onions and garlic. It’s spicy time! Add the Italian seasoning, salt, pepper, and wine. Stir to combine. Turn the heat down to simmer and cook for 20 minutes. Stir frequently.

This is the point when you notice how fragrant your house is beginning to smell. The aroma of onions, garlic, and tomatoes laced with red wine is so inviting. It’s an aphrodisiac for your taste buds. Too often , at about this point in the cooking process, I find myself salivating. Of course, that’s when I realize that I forgot to wine myself (why should the marinara have all of the fun), so I pour a glass to quench the craving. Ahhh, that’s just what I needed.

Finally, it’s time to get this gastronomic party started! Gently cover the gnocchi with sauce, take a deep breath and let the soft, aromatic scent permeate your soul. Now, slowly savor the amazing flavors and textures, and realize that, you made this! You, and you alone (unless you had help) kneaded the dough with love, sweat, and flour. You, laboriously created each one of the little, puffy, pasta balls. And you, yes, YOU, made that marinara sauce, this is not sugary jar crap on your gnocchi baby!

If you’re a humble person, you’ll just let the food speak for itself. But if you’re like us, be sure to pat yourself on the back and make sure that credit is given where credit is due. You earned it! Now go eat. Mangiare!

About Alexandra Meyer

Here at Veganosity we strive to bring our reader delicious recipes, fantastic vegan fashions, and vegan lifestyle tips. Ever since becoming vegan we've been entranced and inspired by the lifestyle and we want to show everything we find to you! Join us on our quest to achieve a healthy, happy, and most of all, vegan life.

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  • { 2 comments… read them below or add one }

    Court @ Kind Mom March 14, 2014 at 8:24 pm

    I’m making this! Great recipe, thanks!

    Reply

    Alex March 26, 2014 at 12:21 pm

    Thanks so much! For more recipes like this, head over to http://www.veganosity.com

    Reply

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