I vote potatoes should go in all meals!
Tis the season for all the carbs(or if you are me, that is all year). Gnocchi happens to be one of my favorite carbs. I have been working on the perfect vegan gnocchi for a while, and I had some major fails. However, I have finally made the perfect light, fluffy and insanely delicious gnocchi. If you know anything about me though, you know that I can’t just stop there. So, this vegan gnocchi mushroom Florentine is the way I went. Is is so delicious, I could not stop eating it.
Whilst researching the best way to make gnocchi, it seems the consensus is that you don’t want the potatoes to be too wet. I saw some recommendations were to boil with the skin on, then peel. So, in an effort to be as lazy as I like to be, I decided to bake the potatoes. Super easy, and the best way to keep them completely dry.
So, just throw the potatoes in the oven. Let them cool, then peel and mash with flour and salt. That is it. Super easy! You can even prep the potatoes ahead of time, and just make the gnocchi dough when you are ready. Once the dough is ready, just roll, cut and boil. They only take a few minutes to cook and float when they are ready.
In the mean time, you can make the sauce. It is incredibly easy. Saute mushrooms with garlic. Then add veggie stock, almond milk, and corn starch. Then once that has thickened you add the spinach just to wilt it. Pour over the gnocchi or toss the gnocchi in the pan, and Ta Da! Vegan gnocchi mushroom Florentine. One of the best ways to get in your carbs!
Vegan Gnocchi Mushroom Florentine
- Preheat oven to 375 degrees. Prick potatoes with a fork all around. Then place in the oven, directly on the oven rack. Bake at 375 degrees for 50-75 minutes or until very soft and tender. Remove from oven and let cool.
- Once the potatoes are cool, peel the skins off, they should come off really easily. Now you have a few options. Either using a ricer, rice the potatoes into a bowl, or place in a bowl and use a hand mixer to whip the potatoes until they are very smooth.
- Once the potatoes are smooth and have no lumps, add in the flour a little at a time, stirring, then kneading until all the flour is incorporated and the dough is no longer sticky. Now add the salt. If the dough is still sticky, you can add up to another half a cup of flour. Continue to knead until you have a smooth ball of dough.
- Now, start boiling a large pot of water.
- Then, get the sauce started. Add the olive oil to a cast iron skillet and heat on medium high. Now add the mushrooms and garlic. Saute until the mushrooms are cooked through. About 5-7 minutes. Season with salt and pepper.
- While the mushrooms are sauteing, cut the dough into four. On a floured surface, roll each piece of dough into a long thin rope. Then cut into 1 inch squares. You can either leave them like this, or roll on a fork to make the lines.
- When the water is boiling, add some gnocchi, about 10-15 pieces at a time. Boil until they float, about 2-4 minutes. Remove with a slotted spoon and place in a bowl. Repeat until all the gnocchi is cooked.
- Now finish the sauce, mix together the veggie broth, almond milk and corn starch in a bowl. Whisk until fully combined and corn starch has dissolved. Now add to the mushrooms. Reduce to medium low and simmer for about 5-10 minutes until it has thickened. Now add the nutritional yeast, and lemon juice. Whisk. Season with salt and pepper.
- Now add the spinach and stir, just cook until the spinach has wilted. Reduce heat to low. Taste and adjust seasoning.
- Once the gnocchi and sauce are done, either toss the gnocchi in the sauce or pour the sauce over the gnocchi. Serve immediately with vegan parm or a drizzle of balsamic, or just as is!