Vegan Potato and Kale Gnocchi | with tomato sauce

These vegan potato and kale gnocchi are so delicious. They are so soft and tossed in a flavourful tomato sauce with fresh basil. This is the perfect comfort food and they are easy to make. A way to eat kale differently or introduce it in your diet!

Gnocchi is my favourite food to make at home, it’s a very satisfying process and it makes eating them more rewarding! They are simple to make, with few ingredients and they’re so delicious. The actual cooking time of the gnocchi is incredibly short, it only takes a few minutes for the gnocchi to rise when put in boiling water.

Kale and potato is a lovely combination. They’re really soft just like normal potato gnocchi but the kale gives them a unique taste! If you don’t like kale this is a great way to try it and the flavour is mild and it works really well with potatoes.

Who says gnocchi must have eggs? These are 100% vegan and they are delicious!

For these Vegan potato and kale gnocchi, you will need:

• Kale
• Floury potatoes
• All purpose flour
• Tomato passata/Canned tomatoes
• Onion and garlic
• Olive oil

Step by step Instructions

1. Peel the potatoes and cut them into small cubes. Wash the kale and remove the stems (the weight is without stems).
2. Boil both kale and potatoes in boiling water until soft, for about 15 minutes.
3. In the meantime make the tomato sauce. In a small pot, sauté onion and garlic in olive oil, then add tomato passata to the pot and cover it with a lid. Let cook on low heat for 20 minutes.
4. Drain the kale and try to remove as much as possible the excess moisture. Once done blend it. Drain the potatoes and mash them well, then combine with the kale in a large bowl, and mix to combine until the mixture is green. Now add salt and gradually add flour. The result should be a mouldable mixture but still kind of sticky. Sprinkle some flour on a clean surface and take some of the dough, roll it out with your hands to form long cylinders. Then cut small vertical pieces with a sharp knife.
5. Fill a tall pot with water and bring to a boil, when it does add rock salt and start adding the gnocchi, not all at once, 7/8 at a time, if the pot in wide enough. Once they will start rising leave them for a bit longer than drain them, preferably using a big slotted spoon.
6. Pour the gnocchi in the pot with the tomato sauce. Otherwise, if you live to sit, mix them with some olive oil so they don’t stick.

I hope you enjoy these as much as I did!

Vegan Potato and Kale Gnocchi | with tomato sauce

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Course Main

Equipment

• 200 g kale (no stems)
• 500 g potatoes (floury potatoes)
• 1/2 + 1/4 cup fall propose lour (135 g)
• 1 tsp of salt
• For the tomato sauce
• 1 red onion, chopped
• 1 garlic clove, chopped
• 1 can of tomato passata/canned tomatoes
• 1 tbsp olive oil

Instructions

 

• First, peel the potatoes and cut them into small cubes. Wash the kale and remove the stems (the weight is without stems). Then boil them in boiling water until soft, for about 15 minutes.
• In the meantime make the tomato sauce. In a small pot, sauce onion and garlic in olive oil, then add tomato pasta to the pot and cover the pot with a lid. Let cook on low heat for 20 minutes.
• Drain the kale and try to remove as much as possible the excess moisture. Once done blend it. Drain the potatoes and mash them well, then combine with the kale in a large bowl, and mix to combine until the mixture is green. Now add salt and gradually add flour. The result should be a mouldable mixture but still kind of sticky. Sprinkle some flour on a clean surface and take some of the dough, roll it out with your hands to form long cylinders. Then cut small vertical pieces with a sharp knife.
• Fill a tall pot with water and bring to a boil, when it does add rock salt and start adding the gnocchi, not all at once, 7/8 at a time, if the pot in wide enough. Once they will start rising leave them for a bit longer than drain them, preferably using a big slotted spoon.
• If using the tomato sauce pour the gnocchi in the pot with the sauce. Otherwise if you live to sit, mix them with some olive oil so they don’t stick.

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