Name: Vegan Potato Gnocchi with Kale Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 2 medium russet potatoes ((about 500 grams total)); 1 teaspoon salt ((for the gnocchi)); 2 tablespoons olive oil ((for the gnocchi and sauce)); 1 cup all-purpose flour ((more as needed)); 2-3 cloves garlic ((thinly sliced)); 1 bunch Lacinato kale ((about 100 grams, chopped)); 1 tablespoon 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 ((as needed))

If you’ve ever craved the comforting embrace of homemade gnocchi but thought it might be too labor-intensive or complicated, you’re in for a delightful surprise! This Vegan Potato Gnocchi with Kale Sauce is not only incredibly easy to make but also bursting with flavor. With just a handful of simple ingredients, you can create a dish that feels indulgent yet wholesome. Perfectly tender, pillowy gnocchi is paired with a vibrant kale sauce that’s packed with nutrients and taste. It’s a meal that will impress your family and friends, yet it’s simple enough for a weeknight dinner. Let’s dive into how to create this delightful dish!

Why It Works Every Time

The magic of this recipe lies in the combination of the ingredients and the techniques used. The russet potatoes provide the perfect starchy base for the gnocchi, ensuring they are light and fluffy. The addition of olive oil and a touch of salt enhances the flavor without overwhelming the palate. The kale sauce, infused with garlic, nutritional yeast, and lemon juice, delivers a satisfying umami punch while also being nutrient-dense. Each bite is a delicious balance of textures and flavors that will leave you wanting more.

Ingredient List

2 medium russet potatoes (about 500 grams total)
1 teaspoon salt (for the gnocchi)
2 tablespoons olive oil (for the gnocchi and sauce)
1 cup all-purpose flour (more as needed)
2-3 cloves garlic, thinly sliced
1 bunch (about 100 grams) Lacinato kale, chopped (stems and all)
1 tablespoon 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 (as needed)

Essential Tools for Success

Large pot: For boiling the potatoes and cooking the gnocchi.
Potato masher or ricer: To achieve a smooth potato base for the gnocchi.
Mixing bowl: For combining the gnocchi dough ingredients.
Cutting board and knife: For chopping the kale and garlic.
Sauté pan: For preparing the kale sauce.
Slotted spoon: For transferring the gnocchi into the sauce.

The Method for Vegan Potato Gnocchi with Kale Sauce

Step 1: Prepare the Potatoes

Begin by scrubbing the russet potatoes under cold running water to remove any dirt. Place them in a large pot, cover them with water, and add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook the potatoes until they are fork-tender, about 30-40 minutes, depending on their size.

Step 2: Make the Gnocchi Dough

Once the potatoes are cooked, drain them and let them cool slightly. While they are still warm, peel the potatoes and then mash them using a potato masher or a ricer for a finer texture. Measure out about 2 cups of mashed potatoes into a mixing bowl. Add 1 teaspoon of salt and 2 tablespoons of olive oil to the mashed potatoes. Gradually incorporate the flour until a soft dough forms. You may need to adjust the flour amount slightly depending on the moisture of your potatoes.

Step 3: Shape the Gnocchi

On a lightly floured surface, divide the dough into 4 equal pieces. Roll each piece into a long rope, about ¾ inch in diameter. Cut the rope into small pieces, about 1 inch each. To shape the gnocchi, use the back of a fork to create ridges on each piece, which will help hold the sauce later.

Step 4: Cook the Gnocchi

Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water in batches. Once they float to the surface, they are done—about 2-3 minutes. Use a slotted spoon to transfer them to a plate and set aside.

Step 5: Prepare the Kale Sauce

In a sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the thinly sliced garlic and sauté until fragrant, about 1 minute. Add the chopped kale and stir until it wilts down, about 3-4 minutes. Stir in the nutritional yeast, light miso, and lemon juice. If the sauce seems too thick, add a splash of the cooking water from the gnocchi to thin it out. Season with sea salt and ground black pepper to taste.

Step 6: Combine and Serve

Add the cooked gnocchi to the sauté pan with the kale sauce. Gently toss to combine, ensuring that the gnocchi are well-coated with the sauce. Adjust the seasoning with more lemon juice, salt, and pepper if desired. Serve immediately, garnished with extra nutritional yeast or a drizzle of olive oil if you like.

Seasonal Serving Ideas

For a winter twist, add roasted butternut squash cubes to the sauce.
In the spring, incorporate fresh peas or asparagus for a vibrant color.
In the summer, toss in cherry tomatoes for a burst of sweetness.
For fall, add a sprinkle of sage or thyme to enhance the earthy flavors.

If You’re Curious

Gnocchi are a traditional Italian pasta made from potatoes, flour, and sometimes eggs. This vegan version skips the eggs while still achieving a light and fluffy texture. The addition of kale not only boosts the nutritional profile of this dish but also complements the softness of the gnocchi with its slight crunch. Nutritional yeast adds a cheesy flavor without any dairy, making it a perfect fit for a plant-based diet.

Freezer-Friendly Notes

This Vegan Potato Gnocchi with Kale Sauce is easily freezable! Once you’ve shaped the gnocchi, lay them on a baking sheet lined with parchment paper and freeze until solid. Transfer the frozen gnocchi to a zip-top bag, and they will keep for up to 3 months. To cook from frozen, simply drop them directly into boiling water and cook until they float, about 2-4 minutes.

Quick Q&A

Can I use other types of potatoes for gnocchi?

While russet potatoes are ideal due to their high starch content, you can experiment with Yukon Gold or even sweet potatoes for a different flavor and color.

What can I substitute for nutritional yeast?

If you don’t have nutritional yeast, you can use grated vegan cheese or omit it altogether, though the flavor will differ slightly.

Can I make this dish gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free blend. Just be aware that the texture may change slightly.

How do I store leftovers?

Store any leftover gnocchi and kale sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed.

In Closing

There you have it! A delicious and wholesome Vegan Potato Gnocchi with Kale Sauce that’s as satisfying as it is nutritious. This recipe is not just a meal; it’s an experience that will have you savoring every bite. Whether you’re a seasoned cook or a kitchen novice, this dish is approachable and rewarding. Enjoy it as a main course or as a side dish; either way, you’ll find that it’s a perfect fit for any occasion. Gather your ingredients, invite a friend or loved one into the kitchen, and make some delicious memories!