Gnocchi are dumplings made mainly of potato flour, with a little added semolina flour (the same as is used to make traditional pastas). They add substance to this flavorful and naturally vegan Italian vegetable stew.
Available at many supermarkets, you’ll find gnocchi in the frozen food section near ravioli, tortellini, and other Italian specialties. They’re also available dried, not to be confused with a pasta shape also called gnocchi.
Some cooks make their own gnocchi, but I’m too lazy The project takes a good hour or two and makes a floury mess of the kitchen. Still, if you’re of the DIY school of cooks, here are a couple of from-scratch vegan gnocchi recipes.
There are a number of vegan brands of packaged or frozen gnocchi, pictured above. Do read package ingredients; occasionally, gnocchi contains eggs. You’ll find gnocchi in frozen foods or the fresh as well as dried pasta sections of supermarkets and specialty groceries.
Note that that there’s a pasta shape called gnocchi as well, made of semolina flour like all other traditional pasta shapes. That’s not what we’re using here (though this dish wouldn’t be bad with regular pasta — just use less of it, perhaps 10 to 12 ounces).
Complete the meal: Serve with bruschetta or fresh bread (add pesto as a spread, if you’d like) and a simple green salad featuring olives and chickpeas.
Recipe is from Vegan Soups and Hearty Stews for All Seasons by Nava Atlas. Photos by Hannah Kaminsky, Bittersweetblog.com.
- 2 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 8 ounces green beans (fresh or frozen), cut into 1-inch lengths
- 4 heaping cups cauliflower, cut into bite-sized pieces
- 14.5-ounce can diced tomatoes (preferably Italian)
- 14.5-ounce can pureed or crushed tomatoes
- 1/4 cup dry red wine, optional
- 2 teaspoons Italian herb seasoning
- 1/2 teaspoon dried basil
- 2 cups water
- 1 medium zucchini, quartered lengthwise and sliced
- 16-ounce package frozen gnocchi, mostly thawed
- Salt and freshly ground pepper to taste
- 1/4 cup chopped fresh parsley, or more to taste
- Vegan Parmesan for topping, optional
- Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.
- Add the green beans, cauliflower, tomatoes, tomato puree, optional wine, Italian seasoning, and basil. Stir in the water and bring to a slow boil. Lower the heat, cover, and simmer gently until the vegetables are just tender, about 15 minutes.
- Add the zucchini and continue to simmer for 5 to 8 minutes longer, or until all the vegetables are done but not overcooked.
- While the stew is simmering, cook the gnocchi separately in a large pot according to package directions. Most prepared gnocchi cooks in about 10 minutes. When done, drain and gently stir into the stew.
- Season with salt and pepper, and stir in the half of the parsley. The stew should have a thick, moist base, but not be too liquidy. Add a bit more water if needed.
- Serve at once. Top each serving with a sprinkling of the remaining parsley and pass around vegan Parmesan, if using.
If you like this recipe using gnocchi, you may also enjoy …
See more heartwarming vegan soups & stews.