I’m new to the world of Gnocchi.  For the longest time, I would pass by it in the grocery store, sometimes casually picking up the package and scanning the ingredients list, but for some reason, Gnocchi doesn’t often show up on the vegan radar.  I didn’t really know what to do with these special little potato pockets.  As it turns, you don’t have to do a whole lot with them to make an amazing meal.

For those not in the know, Gnocchi is a very soft, pillow-like dumpling that originated in Italy and is often served as an appetizer.  Traditionally they are not vegan, as most recipes call for egg, but the fundamental ingredients (flour, potatoes, semolina) are vegan-friendly.  There are definitely store-bought brands that are vegan, and all that is often required to prepare them is a few minutes of boiling.  So if you’re the need for a quick and delicious dinner, look no further.

Also note that this Dill Beet Sauce works incredibly well with pasta, particularly broad noodles like Fettuccine.  This recipe makes about four or five servings so there will be some leftover to experiment with.

Ingredients

For the Gnocchi

350g of store-bought Potato Gnocchi (Oliveria’s are vegan)
1/2 cup of Spinach
255g of grape tomatoes
1 tsp of olive oil or other cooking oil
1 tbsp of garlic

For the Dill-Beet Sauce

398 ml can of sliced beets (drained)
1 cup of Veganaise or other vegan mayonnaise
2 tbsp of dill (Dried or fresh)
2 tbsp of soy milk (or another milk alternative)

Directions

1.  Make the sauce first.  In a blender or food processor, combine the drained beets, the 1 cup of veganaise, 2 tbsp of dill, and 2 tbsp of milk.  Blend until smooth and set aside.
2. Make the Gnocchi.  Follow the directions of the package.   Generally, it is boiled gently for 5 minutes or so — definitely not more or it turns to mush.
3. While the Gnocchi is cooking, prepare the spinach and tomatoes.  In a frying pan, heat 1 tsp of oil with 1 tbsp of garlic on low heat.  Add the spinach and tomatoes until the spinach wilts slightly.
4. Drain the water from Gnocchi, and mix about a 1/3 cup of sauce into the pot.  Add the tomatoes and spinach and serve.