Pasta&Co.

Wanna make your gnocchi vegan? Yes, they can be made without eggs – this recipe has just the right balance of moisture so you won’t feel the difference.

Ingredients for Vegan Gnocchi with Beets, Herbs and Pine Nuts

For the Gnocchi

• 5 medium russet potatoes – roughly the same size (if you use gold potatoes: you will need more flour, roughly 2/3 oz more as they’re less starchy)
• 2 beets
• 7 to 12 oz of flour

For the Sauce

• garlic, 2 cloves, smashed
• 3 tbsp of olive oil
• 4 tbsp of pine nuts
• 3 tbsp of your favorite herb mix, chopped (mine includes fresh tarragon, basil, rosemary, oregano, and sage)

How to make vegan gnocchi with beets

• Scrub the beets thoroughly, then wrap them loosely in foil and bake for 40-50 minutes (400 degrees). Scrub the potatoes and boil them unpeeled for 20-25 minutes. Check on them. Both are done when a fork or skewer slides easily to the middle of the tubers. Let both cool enough to handle. Peel the beets and puree them in the chopper. Peel the potatoes and mash them finely with a ricer onto a wooden kneading board, making sure you get rid of all the little lumps. Mix the potatoes with the beets; add flour and salt.  Click here to learn how to knead and cook gnocchi to perfection.

• When your gnocchi are ready to be cooked, finely chop pine nuts and herbs. Warm 3 tbsp of olive oil in a wok and when hot, add garlic and pine nuts. Let them toast. Cook the gnocchi in salted water and when they pop up, drain them with an asian strainer, throw them in the wok, remove from heat, stir carefully and plate up!

How to freeze gnocchi

• I usually make a bigger batch and freeze them. You just need to line them up in a foil baking sheet / roast / pan layered with parchment paper, wrap it with cling plastic and put them in the freezer. Make sure the sheet/ pan is in horizontal position and let them stay for 4-6 hours. When they’re fully frozen, remove them form the pan, and put them in portions into Ziploc bags. When you want to eat them, just throw them in salted boiling water straight from the freezer. They’ll be as perfect as the fresh ones.