Ingredients:

  • 500g (1.1 lbs) Russet Potatoes, peeled and quartered
  • 100g (¾ cup + 2 tablespoons) All-Purpose Flour, plus more for dusting
  • 1 tsp Salt
  • ½ tsp Ground Nutmeg (optional)
  • 1 cup (140g) Raw Cashews, soaked in boiling water for at least 2 hours, or overnight
  • 1 tbsp Olive Oil
  • 2 cloves Garlic, minced
  • 1 (28 oz/800g) can Crushed Tomatoes
  • 1/4 cup Nutritional Yeast
  • 1 tbsp Tomato Paste
  • 1 tsp Dried Oregano
  • ½ tsp Red Pepper Flakes (optional)
  • ½ cup (120ml) Vegetable Broth, plus more as needed
  • Salt and Black Pepper to taste
  • Fresh Basil leaves, chopped (for garnish)
  • Vegan Parmesan Cheese (optional)

Instructions:

  1. Soak the cashews in boiling water for at least 2 hours (or overnight). Drain and rinse.
  2. Boil the potatoes until fork-tender. Drain well and let them steam dry for a few minutes.
  3. Rice or mash the potatoes thoroughly. Combine with flour, salt, and nutmeg (if using). Gently knead until just combined – avoid overmixing!
  4. Roll the dough into long ropes and cut into small, bite-sized pieces. Optionally, roll each piece over a fork to create ridges.
  5. Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface. Remove with a slotted spoon.
  6. Heat olive oil in a large skillet. Sauté garlic until fragrant. Add crushed tomatoes, nutritional yeast, tomato paste, oregano, and red pepper flakes (if using). Simmer for 10 minutes, stirring occasionally.
  7. Combine the soaked cashews, vegetable broth, salt and pepper in a high-speed blender and blend until completely smooth and creamy. Add more broth if needed.
  8. Pour the cashew cream into the tomato sauce. Stir to combine. Add the cooked gnocchi to the sauce and gently toss to coat. Simmer for a few minutes to allow the flavors to meld.
  9. Garnish with fresh basil and vegan parmesan (if using). Serve immediately.