Delicious Potato Gnocchi & 3 Sauce Options- Plant Based Recipes

I always have these delicious little pillows of goodness stocked up in my freezer for those nights where I just don't feel like cooking. They are ready in literally a couple of minutes, and can be tossed into a quick sauce for a quick and easy meal. Enjoy!

Potato Gnocchi:
1.5kg white potatoes
225 grams spelt flour
225 grams semolina flour
25 grams of salt

My go to ratio for soft, fluffy gnocchi is 30% flour and 70% potato. So for every 100 grams of potato, there is 30 grams of flour. I hope that makes sense!

1. Skin and chop your potatoes into 1.5cm cubes and bring to a boil in salted water for 15 to 20 minutes. Once they are fork tender, strain out the liquid.
2. Pass the potatoes through a potato ricer and add in both your flour and salt. Mix together until you have a ball of dough, but be careful not to over handle the dough, as this will knock out the air in the potatoes.
3. Roll into long logs, and trim down to little 1.5cm pillows to form your gnocchi.
4. Cook in boiling, salted water for 3 to 5 minutes, or until the gnocchi float to the top. You can store them in the fridge for up to 3 days, or in the freezer for up to 1 month.


Burnt butter and sage sauce:
4 to 5 cloves of garlic
10 sage leaves
300 grams sliced mushrooms
½ teaspoon Powdered vegetable stock
15mls water
2 tablespoon extra virgin olive oil
1 tablespoon vegan butter
200 grams spinach

1. Finely slice your garlic, sage, and mushrooms.
2. To a frypan, add a tablespoon of extra virgin olive oil and sauté your mushrooms with a pinch of salt.
3. Once the liquid has evaporated and your mushrooms have reduced in volume, add half a teaspoon of vegetable stock and a splash of water. Mix and reduce the mushrooms over medium heat until they are dry, approximately 5 minutes.
4. Remove mushrooms from the pan and add another tablespoon of extra virgin olive oil and the vegan butter.
5. Once the vegan butter has melted, add in your sliced garlic and sage leaves. Sauté until the garlic develops some golden caramelization and toss through your mushrooms and spinach. Continue to cook until the spinach has wilted, approximately 4 to 5 minutes.
6. Use immediately or store in your fridge for up to 3 days.


Tomato Sauce Recipe
450 grams chopped tomatoes.
One medium red onion
4 to 5 cloves of garlic
1 tablespoon extra virgin olive oil
1 teaspoon of salt
1 tablespoons of maple syrup (or half a tablespoon of Raw Sugar)

1. Slice your onion and garlic until fine and saute in extra virgin olive oil over medium heat for 5 minutes, or until the onion become transparent.
2. Add in your chopped tomatoes and season with salt and your sugar (sugar is added to cut through the acidity in the tomatoes)
3. Continue to cook for 20 to 30 minutes, stirring occasionally. Store in the fridge for up to 4 days or freeze for 1 month.


Cheesy Cream Sauce
250mls of plant-based milk (oat milk works well here)
40 grams cashews
Boiling hot water, enough to cover your cashews
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon miso paste
¼ teaspoon turmeric powder
2 tablespoons nutritional yeast

1. Combine all the ingredients into a high-speed blender and blitz for 20 to 30 seconds, or until the consistency is smooth and creamy.
2. Pour mixture into a saucepan over medium heat and stir continuously until the sauce thickens, approximately 8 to 10 minutes.
3. Store in the fridge for up to 3 days or freeze for 2 weeks.