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Vegan Potato Gnocchi with Kale Sauce

Light, tender potato gnocchi tossed in a creamy, savory kale sauce made with miso and nutritional yeast.
Prep Time1 hour
Cook Time1 hour 45 minutes
Total Time2 hours 45 minutes
Servings: 2 servings

Ingredients

  • 2 medium russet potatoes about 500 grams total
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil for potato dough
  • 2/3 cup all-purpose flour plus extra for dusting
  • 2 tablespoons olive oil for garlic sauté (separate from dough oil)
  • 2-3 cloves garlic thinly sliced
  • 1/2 bunch Lacinato kale about 100 grams, chopped (stems and all)
  • 1 1/2 tablespoons nutritional yeast
  • 1 tablespoon light miso
  • 2 teaspoons fresh lemon juice plus extra to taste
  • sea salt and ground black pepper to taste
  • kale/gnocchi cooking water reserve for blending and finishing

Instructions

  • Preheat the oven to 350°F (175°C). Prick the potatoes with a fork and bake directly on the oven rack until tender, about 1 to 1½ hours. Let cool slightly, then peel.
  • Using a box grater on the small shredding side, grate the peeled potatoes onto a board; discard any very tough outer pieces. Spread the grated potato to cool completely.
  • When the potatoes are cool, sprinkle ½ teaspoon salt over them, drizzle 2 tablespoons olive oil, then sprinkle about 3/4 of the 2/3 cup flour over the potatoes. Mix with a spatula, then gently knead by hand until a slightly tacky, smooth dough forms; avoid overworking.
  • Line a baking sheet with parchment and dust with flour. Divide the dough into 4 pieces, roll each into a uniform 1-inch log on a floured surface, cut into 2-inch pieces, and optionally roll each piece over a fork to create grooves. Place gnocchi on the prepared sheet and set aside.
  • Fill a large pot with water and bring to a boil. Meanwhile heat 2 tablespoons olive oil in a small sauté pan over medium, add the sliced garlic, and cook about 30 seconds until fragrant. Transfer the garlic and oil to a blender.
  • When the pot is boiling, add the chopped kale and cook 2–3 minutes until stems are slightly tender. Use a slotted spoon to transfer the kale to the blender with the garlic. Add 1½ tablespoons nutritional yeast, 1 tablespoon light miso, 2 teaspoons lemon juice, salt and pepper to taste, and about 1/3 cup of the reserved cooking water. Blend on high until completely smooth, adding more cooking water by tablespoonfuls if needed to reach a saucy consistency. Taste and adjust seasoning.
  • Bring the kale cooking water back to a boil and cook the gnocchi in batches until they rise to the surface, about 1 minute. Use a slotted spoon to transfer cooked gnocchi directly into the bowl with the kale sauce.
  • Toss the gnocchi gently with the sauce, adding more reserved cooking water if needed to loosen. Serve hot and finish with optional toppings if desired.

Equipment

  • Oven
  • Box grater
  • Baking Sheet
  • Parchment Paper
  • Large Pot
  • Small sauté pan
  • Blender
  • Slotted Spoon

Notes

  • The kale sauce is lightly adapted from Joshua McFadden’s Six Seasons cookbook.
  • A box grater is used here; a potato ricer may be substituted.