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homemade Vegan Potato Gnocchi with Kale Sauce photo

Vegan Potato Gnocchi with Kale Sauce

Light, pillowy potato gnocchi tossed in a creamy, savory kale sauce.
Print Recipe Save it
Prep Time 1 hour
Cook Time 1 hour 45 minutes
Total Time 2 hours 45 minutes
Servings 2 servings

Equipment

  • Box grater or potato ricer
  • Baking Sheet
  • Parchment Paper
  • Large Pot
  • Small sauté pan
  • Blender (upright)
  • Slotted Spoon
  • Fork

Ingredients
  

  • 2 medium russet potatoes about 500 grams total
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 2/3 cup all-purpose flour
  • 2 tablespoons olive oil for sauce (separate from dough oil)
  • 2-3 cloves garlic thinly sliced
  • 1/2 bunch Lacinato kale about 100 grams, chopped (stems and leaves)
  • 1 1/2 tablespoons nutritional yeast
  • 1 tablespoon light miso
  • 2 teaspoons fresh lemon juice plus extra to taste
  • sea salt and ground black pepper to taste
  • kale/gnocchi cooking water reserve as needed for sauce and to finish gnocchi

Instructions
 

  • Preheat the oven to 350°F (175°C). Pierce the potatoes with a fork and bake directly on the oven rack until very tender, about 1½ hours. Let cool slightly, then peel.
  • Grate the cooled peeled potatoes using the small holes of a box grater (or press through a ricer). Discard any overly dry outer bits if needed.
  • Spread the grated potato on a board to cool completely, then sprinkle with ½ teaspoon salt, drizzle 2 tablespoons olive oil, and sprinkle about ¾ of the flour over top.
  • Mix with a spatula, then gently knead by hand until a smooth, slightly tacky dough forms; add the remaining flour a little at a time only if sticky.
  • Line a baking sheet with parchment and lightly flour it. Divide the dough into 4 portions and roll each into a uniform 1-inch log on a lightly floured surface.
  • Cut logs into 2-inch pieces and roll each piece over the tines of a fork to make grooves. Place shaped gnocchi on the prepared baking sheet and set aside.
  • Bring a large pot of water to a boil. Meanwhile, heat 2 tablespoons olive oil in a small sauté pan over medium, add sliced garlic, and sizzle about 30 seconds until fragrant; transfer garlic and oil to a blender.
  • When the pot boils, add the chopped kale and cook 2–3 minutes until stems are slightly tender. Use a slotted spoon to transfer the kale to the blender.
  • Add nutritional yeast, miso, 2 teaspoons lemon juice, and a splash (about ⅓ cup) of the reserved kale cooking water to the blender; blend on high until completely smooth, adding more cooking water by tablespoons if needed. Season with salt and pepper to taste.
  • Return the pot of boiling water to a boil if needed, then cook the gnocchi in batches until they rise to the surface, about 1 minute. Use a slotted spoon to transfer cooked gnocchi directly into the bowl with the kale sauce.
  • Toss the gnocchi gently with the sauce, adding reserved cooking water a little at a time to loosen the sauce if necessary. Taste and adjust lemon, salt, or pepper as desired, then serve hot.

Notes

  • The kale sauce is lightly adapted from Joshua McFadden’s Six Seasons cookbook.
  • Use a box grater or a potato ricer for the potatoes; a ricer will give a lighter texture.