Recently, I've fallen in love with gnocchi recipes. Maybe it's because I love the pillowy texture of the little potato pasta. Or maybe I'm obsessed. Regardless of my fixation, tonight's Tuscan gnocchi is adapted from a recipe from Eating Well Magazine. As with most recipes, I altered the Tuscan gnocchi recipe to make it without animal products or oil and added my own Italian flare. Tuscan gnocchi, also known as Italian gnocchi, combines Italian ingredients with gnocchi as the highlight. However, I added a few other elements to make this under 20-minute skillet meal full of vegan goodness.
WHAT IS GNOCCHI?
Despite popular belief, gnocchi is not pasta. Instead, gnocchi is made of potatoes and formed into dumplings. Although generally served as an entree with various sauces, gnocchi also works wonderfully in soups and stews. In addition, most gnocchi is oil-free and vegan.
Gnocchi is available in the pasta section on the shelf, vacuum-sealed, refrigerated, or freezer in most grocery stores.
WHAT INGREDIENTS ARE IN PACKAGED GNOCCHI?
For this tomato gnocchi soup recipe, I chose De Cecco Potato Gnocchi
- Mashed Potatoes 80% [Water, Dried Potato Flakes 24% (Potatoes 99%, Spices)]
- Potato Starch 15%
- Wheat Flour
- Rice Flour
- Spices
- Salt
- pH Control Agent: Lactic Acid, Preservative: Potassium Sorbate
But, other vegan and oil-free varieties are available for sale as well:
- Bella Terra Organic Potato Gnocchi
- Sanniti Potato Gnocchi
- Delallo Gluten-Free Gnocchi
- Bartenura Potato Gnocchi
- Tuscanini Potato Gnocchi (these a fun mini version and great for soup)
Beware of brands, however, that contain diglycerides and other hidden fat sources if you are searching for an oil-free version. As a rule, the fewer ingredients in any product, the better.
How to make Tuscan Gnocchi Recipe
- Sundried tomatoes (dry packaged without oil)
- Vegan gnocchi
- Cannellini beans
- Organic spinach
- Shallot
- Garlic
- Vegetable broth
- Unsweetened unflavored plant milk of choice
- Lemon juice
- Fire-roasted tomatoes
- Salt and pepper to taste
- Fresh basil (garnish optional)
How to hydrate sun-dried tomatoes
First, it's necessary to hydrate the sun-dried tomatoes. There are two types of sun-dried tomatoes, the oil-free ones packed dried in a bag or container or the ones packed in oil. To hydrate the sun-dried tomatoes, soak them in boiling water for 15 minutes and drain them before adding to the recipe.
Next, saute the shallots with the drained sun-dried tomatoes in a skillet before adding the beans and vegetable broth. If, however, the shallots and sun-dried tomatoes begin to stick to the bottom of the pan, add a little vegetable broth. Once the shallots reach a translucent appearance, add the white beans and vegetable broth.
Now, add the tomatoes and spinach. The spinach, as a result, wilts immediately when stirred into the hot mixture. Then, add the cooked gnocchi, plant milk, and lemon juice and stir until heated through.
FAQ
What kind of sauce do you use for Italian gnocchi?
What goes with gnocchi?
- I love crusty bread to drag through the sauce. I also enjoy a large green salad such as Chopped Kale Salad. Gnocchi is also remarkable in soups, such as Creamy Tomato Gnocchi Soup or Vegan Gnocchi Soup Recipe.
Tuscan Gnocchi Recipe
This Tuscan Gnocchi Recipe is all about healthy comfort food. Full of beans, spinach, sun-dried tomatoes, white beans, and soft pillowy gnocchi, this dish is savory and satisfying.
Ingredients
- 1/2 cup Sundried tomatoes (dry packaged without oil)
- 1 16 ounce package Vegan gnocchi
- 1 15 ounce can Cannellini beans, drained
- 6 ounces fresh Organic spinach
- 1 Shallot, minced
- 2 cloves Garlic, minced
- 1/3 cup Vegetable broth
- 1/3 cup Unsweetened unflavored plant milk of choice
- 1 Tablespoon Lemon juice
- 1 15 ounce can Fire-roasted tomatoes
- Salt and pepper to taste
- Fresh basil (garnish optional)
Instructions
- First, chop sun-dried tomatoes.
- Then, hydrate the sun-dried tomatoes by heating 1 cup of water in a measuring cup until boiling.
- Now add 1/2 cup sundried tomatoes into the boiling water and allow to hydrate (plump up) for 15 minutes.
- Drain sun-dried tomatoes.
- In a large skillet, saute shallot and sundried tomatoes until the shallots begin to brown.
- Add a little vegetable broth if the mixture begins to stick.
- In a separate pan, boil water with salt and cook the gnocchi according to the package directions.
- Next, add the vegetable broth, white beans, and fire-roasted diced tomatoes.
- When the gnocchi is done cooking, drain, and add to the skillet.
- Stir to combine.
- Lastly, add plant milk and lemon juice.
- Stir.
- Salt and pepper according to taste preference.
- Serve with fresh basil leaves as garnish.
Notes
Recipe adapted from Eating Well Magazine
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 290Total Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 464mgCarbohydrates 56gFiber 8gSugar 7gProtein 13g
Nutrition facts may not be 100% accurate.
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
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