Vegan Basil Ricotta Gnocchi [Food Processor Attachment]

All pasta isn't created equally - but this vegan version won't have you missing any eggs or dairy. The vegan ricotta does a great job of replacing these items typically found in gnocchi, while still being rich and flavorful.

Total Time54 Minutes 30 Seconds
Yield
6 servings
DifficultyAdvanced

vegan basil ricotta gnocchi on cutting board

Dietary Interests

Vegan, Vegetarian, High Protein

Manage Preferences

Submitted by

Vitamix

Ingredients

2 cups 400 g firm tofu, pressed
3 Tablespoons 20 g nutritional yeast
2 Tablespoons 30 ml extra virgin olive oil
1 Tablespoon tahini
1 lemon, juiced
½ medium 30 g shallot, peeled
2 garlic cloves, peeled
½ cup 10 g fresh basil leaves
1 teaspoon fresh oregano, chopped
soy milk, as needed to adjust dough consistency
2 ½ cups 375 g all-purpose flour
1 Tablespoon extra virgin olive oil, for gnocchi dough
2 Tablespoons extra virgin olive oil, for the pan
1 ½ cups 360 ml {Parsley Spinach Pesto}

1. For the basil ricotta: Place all ingredients through the oregano into the Vitamix blending container in the order listed and secure the lid.
2. Start the blender on its lowest speed, then quickly increase to Variable 4. Blend for 15 seconds, using the tamper to press ingredients toward the blades. Remove the lid plug, adding soy milk as needed to adjust to desired consistency. Reserve basil ricotta and set aside.
3. To make the gnocchi: Fit the Food Processor with the Multi-Use Blade. Place the flour, 1 Tablespoon olive oil, and 1 3/4 cups of the vegan ricotta cheese into the container and secure the lid. Pulse 12-14 times or until a dough starts to form. Once a dough ball forms, stop and remove the dough from the bowl onto a lightly floured surface.
4. Knead the dough until just smooth on the outside, but still slightly elastic. Cut into four equal dough balls. Set 3 aside and roll one into a long rope-style shape, about 1/2" in diameter. Cut the rope into 3/4" pieces, creating small pillow shapes. After cutting, remove to a clean sheet tray dusted lightly with flour, repeating the same process for remaining dough balls.
5. Bring a pot of water to a rolling boil. Carefully add the gnocchi to the pot, cooking just until they float to the top of the surface, about 5-7 minutes. Once done, remove and drain well. While the gnocchi cook, preheat a large non-stick skillet over medium-high heat. Add 2 tablespoons of extra virgin olive oil to the pan and heat.
6. After gnocchi are drained, add to skillet and cook for 1-2 minutes on each side or until golden brown. Add the spinach pesto and any desired garnishes, coating to incorporate. Remove from heat and serve immediately.