This vegan gnocchi is delicious, filling, and, honestly, just so easy to make. And while I love the creamy and cheesy dishes from my youth, these days I stay away from meat and dairy, and this ragout is so rich and delicious, even without them.


Recipe by Lauren Roessner

Photography by Michael Marquand

Sweet Paul: Tell me about this dish. What makes it comforting to you?

Lauren Roessner: My mother was 100% Italian, so I spent my childhood eating the most amazing home-cooked Italian food. To this day, pasta is the ultimate comfort food for me. So I knew I wanted to make some sort of pasta for this dish. I went with gnocchi, because it’s delicious, filling, and, honestly, just so easy to make. And while I love the creamy and cheesy dishes from my youth, these days I stay away from meat and dairy, and this ragout is so rich and delicious, even without them. Though I did top it off with some vegan parm.

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SERVES 4 TO 6

GNOCCHI:
2 pounds russet or Yukon Gold potatoes
1 teaspoon salt
2 tablespoons olive oil
1 to 11/2 cups all-purpose flour

MUSHROOM AND LEEK RAGOUT:
2 tablespoons olive oil
1/3 cup carrots, finely sliced
1/3 cup celery, finely sliced
1 pound portobello, stems and gills removed, thinly sliced
1 pound leeks, white and green parts, thinly sliced
1/4 cup vegetable broth
1/2 cup dry white wine
2 tablespoons fresh thyme, roughly chopped, and more for garnish
1 tablespoon flour
salt
pepper
vegan Parmesan-style cheese (I used Violife)
  1. For the gnocchi: Preheat oven to 400°.
  2. Bake potatoes unwrapped on a baking sheet for one hour. Allow the potatoes to cool enough to peel and rice them.
  3. Place riced potatoes, salt, and olive oil in a bowl. Slowly add in flour as you mix with your hands, until you have a firm dough that holds together but isn’t sticky. Ultimately you want to use as little flour as possible, and the drier your potatoes, the less flour you will need.
  4. Divide the dough into six pieces. Roll each piece by hand into a log about 3/4-inch thick and cut into pieces about 11/4-inches long.
  5. Dust cut gnocchi with flour to keep them from sticking together.
  6. When ready to cook, boil in salted water, and remove gnocchi as they float.
  7. For the ragout: Heat olive oil at medium in a large saucepan.
  8. Add carrots and celery, and soften for about 10 minutes, adding a pinch of salt and pepper.
  9. Add mushrooms and leeks and cook until the mushrooms release their water, stirring often.
  10. Add vegetable broth, wine, and thyme. Allow to reduce for about 10 minutes.
  11. Sprinkle with flour and stir until sauce thickens. Add salt and pepper to taste.
  12. Toss with gnocchi, and top with fresh thyme and vegan Parmesan- style cheese.

TIP:

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This vegan gnocchi is delicious, filling, and, honestly, just so easy to make. And while I love the creamy and cheesy dishes from my youth, these days I stay away from meat and dairy, and this ragout is so rich and delicious, even without them.
Photography by

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