Tag Archives: vegan gnocchi

Guest Blogger: Vegiterra – Crunchy Sweet Potato Gnocchi

5 Aug

Hello everyone! I’m always so happy to share new vegan bloggers and this blog happens to be from my province of Ontario. Please meet Kristofir and Christopher who are the brains behind Vegiterra. What is their blog about? Here they are in their own words.

Vegiterra is a vegan recipe blog and a pop-up vegan restaurant that offers creative worldly vegan flavours at events in the Greater Toronto and Hamilton areas. It was started just this year by Kristofir (the culinary mastermind) and Christopher (the operations guru), with wonderful support from family and friends.”

Check out Vegiterra on their blog, Facebook, and Twitter. Welcome Kristofir and Christopher!



Gnocchi is a childhood favourite of mine.  My brother and I would spend an entire morning with my Nonna (Italian grandmother) preparing the dough and rolling out enough gnocchi to feed an army of hungry cats.  It is a serious comfort food for many Italians and you don’t have to eat that many to become full.  It must expand in your stomach like a science experiment or something!  

The dough is usually made from potato and egg, but sweet potato gnocchi is also a tasty option which adds another dimension of flavour. (Of course, when making this at home you will omit the egg if you are vegan.) I made this dish last night, and a raccoon disliked the softness of the gnocchi and asked if I could do something to make them crispy.  An experiment was born!  I had a bag of panko bread crumbs and I eagerly breaded and deep fried the entire batch.   What a glorious treat!  
They turned out amazingly, crunchy, chewy, delicately spiced.  Ahhhh mmmmmm. 
Homemade gnocchi takes a few hours to prepare, and if you want the shortcut recipe, buy premade gnocchi and skip ahead to step three the recipe. 
For four servings
  • 2 giant sweet potatoes, cut into thin chunks
  • water for steaming and boiling 
  • 3 cups wheat flour
  • 2 tsp nutmeg 
  • Panko breadcrumbs 
  • Salt to taste 
Step one: Steam the sweet potatoes.  
  1. Steam the sweet potatoes over boiling water for approximately 10 minutes, or until the sweeties are soft.  Tip* to add an extra boost of flavour, add a few star anise pods, lime leaves, or cinnamon sticks while steaming.  Remove from heat and allow to cool. 
  2. Once cooled, mash the sweet potato into a paste.  
Step two: Preparing the dough 
  1. In a large bowl, mix sweet potato paste, flour, nutmeg and salt and kneed into a smooth ball of dough.  If the dough is still sticky, add more flour.  
  2. Chill for one hour. Chilling dough makes it easier to work with. 
Step three:  Boil the gnocchi
  1. Boil a large pot of salted water.  
  2. Roll small pieces of dough in your hands and drop them into the water.  
  3. Boil for a few minutes until they float to the surface.  
  4. Remove with a slotted spoon and allow to cool so that you can handle them.  
Step four: Breading 
  1. Toss the gnocchi in panko bread crumbs so they are evenly coated.  
Step five: Fry them up!
  1. In a large frying pan, or deep fryer, heat some vegetable oil and gently place each breaded gnocchi in the oil.
  2. Cook until golden brown.
You may eat these on their own or in your favourite sauce.   I like them with vegan garlic and cilantro aioli but you do what you like. 

Guest Blogger: Vegan Monologue – Gnocchi in Velvety “Cream” Sauce with Arugul

23 Nov

Vegan Monologue is not a stranger to VBU!, in this post she’s coming back to charm us with another lovely recipe. Read her first contribution to VBU! HERE, a recipe for Fruit and Nut Muffins. Recently relocated to Portland, OR to be closer to nature and better vegan food, VM is a twenty-something Florida native who strives to serve up budget-friendly vegan food that feels comfortable and familiar. She strives to make her recipes easy to follow and delicious. Her creamy gnocchi recipe is her favorite dish from 2012, and is guaranteed to be quick and impressive. Follow VM on her blog. Welcome back Vegan Monologue!


This entree blew my mind. It is the perfect blend of creamy, cheesy, spicy, salty, sweet and bitter. It speaks to every taste sensor in your mouth. It. Is. AMAZING. I wasn’t expecting much when I made this because I adapted it from a recipe I found in Southern Living magazine, of all places. (I had to tweak the sauce to make it thicker.) In fact, the only reason I made it is because we had some gnocchi laying around and had to use it up. My husband raved about it, and he is not even a fan of arugula.

Sweet corn has been cheap lately, and I got a bunch of arugula for a song. Gnocchi is pretty economical as well.

$2.50 per serving

Serves 4

  • 12 oz ready-to-boil gnocchi
  • 2 small ears fresh sweet corn, kernels cut off and set aside
  • 1 cup soymilk
  • a few Tbs flour, plus a little more, just in case
  • 3 oz. vegan cream cheese
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 3 cups torn arugula
  • a few shakes of crushed red pepper
  • handful of minced fresh basil

1. Cook gnocchi according to package, reserve 1/2 cup pasta water. Don’t rinse gnocchi, just drain.

2. Meanwhile, make cream sauce – combine soymilk, cream cheese, salt, garlic powder, pepper in medium saucepan

3. Cook sauce ingredients over medium heat for 10 minutes or longer until cream cheese is dissolved. Stir frequently with fork.

4. Add reserved pasta water and flour to sauce, stir until thickened. You can add more flour until desired thickness is achieved

5. Pour cream sauce over gnocchi, stir in arugula, sprinkle red pepper flakes. Sauce will thicken more as it cools.

This is my top favorite new recipe of the year-hands down!