Vegan Pizza Stuffed Gnocchi is homemade gnocchi stuffed with pizza sauce and vegan cheeze. Perfect family dish to get those kiddos to eat vegan!
Recipe Contributor – The Vegan Sara (Instagram)
As Sara from The Vegan Sara writes, “Take that Costco and Trader Joe’s, I made my own stuffed gnocchi. Anything you can do, I can do vegan.”
Are you familiar with non vegan gnocchi? Gnocchi are a variety of pasta consisting of various thick, small, and soft dough dumplings. Theses dumplings may be made from semolina, ordinary wheat flour, egg, cheese, potato, breadcrumbs, cornmeal or similar ingredients. And at times gnocchi include flavourings of herbs, vegetables, cocoa or prunes.
Sidenote – Have you seen the new movie coming out in September named “The Game Changers?” For anyone who believes in eating plants, and especially for those on the edge of deciding “do I or don’t I change to a plant based diet,” you have got to watch the trailer for this movie. I can’t wait to see it!
Back to Vegan Pizza Stuffed Gnocchi. I’m so happy we now have a plant based version of such an all time favorite. It’s definitely a must for your cooking bucket list.
Vegan Pizza Stuffed Gnocchi
- 2 lbs russet potatoes (roughly 2 or 3 large)
- 1/2 to 1 cup flour (use gluten free 1:1 if following a GF diet)
- 1 tsp olive oil
- 1 tsp sea salt
- 1/2 cup of your favorite pizza sauce
- 1/2 to 1 cup vegan mozzarella shreds
- vegan butter
- In a large pot cover potatoes with cold water, bring to a boil, then simmer 30 minutes until fork tender, drain, peel skin off with fork while still warm.
- On work surface put potato through a ricer (preferred method) or mash, then sprinkle with salt, gently combine using hands or dough cutter.
- Next add the flour a bit at a time, drizzle in oil, gently working it into a dough. Fold the dough in overlapping layers to help combine. The dough should be soft. Let rest for 30 minutes.
- Cut dough ball into 3 equal pieces. On a floured surface, gently roll into a long rope about 1 inch thick, then gently flatten until about 2 inches wide.
- Using a piping bag with a 1/4 inch opening, or a plastic bag with the bottom corner cut, pipe sauce across the length of rope in the middle, leaving a boarder at top and bottom of dough. Then top sauce with cheese shreds, but don’t overstuff.
- Seal the gnocchi by bringing the top and bottom of the dough together, pinching the dough together along the length of the rope. Give the rope a nice roll back and forth to ensure sealing the edges.
- Then cut the rolled and sealed rope into 1 inch pieces. Place on parchment lined tray, and repeat steps with the remaining dough.
- On stovetop using a nonstick pan over medium high heat, cook gnocchi in batches using a pat of vegan butter. Cook 4-5 min on each side or until crisp. Season as desired.
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