15 Minuten
20 Minuten
You make these vegan spinach gnocchi without potatoes. The dough is made from spinach, a vegan Skyr alternative, flour, wheat gluten, and Vetain Vegan Protein, and is snipped directly into boiling water with scissors. The gnocchi are then pan-fried and served in a creamy vegan Parmesan sauce. 85 g of protein per serving, ready in 35 minutes.
This recipe is by me, Sören, a vegan fitness coach behind @vegan_high_protein with over 500,000 followers. Find more high-protein pasta recipes at vegan-high-protein.de.
Nährwerte pro Portion
ZUTATEN
-
For the gnocchi
- 100 g frozen spinach
- 75 g vegan Skyr alternative
- 35 g wheat gluten
- 75 g wheat flour
- 12.5 g nutritional yeast
-
40 g
- 0.25 tsp nutmeg
- 1 tsp salt
- 0.5 tsp pepper
-
For the sauce
- 0.5 piece onion, chopped
- 0.5 piece garlic clove, grated
- 75 ml soy cream (vegan cream)
- 50 ml vegetable broth
- 25 g vegan Parmesan
- 5 g nutritional yeast
- Salt and pepper to taste
Hinweis: Die angegebenen Nährwerte sind Richtwerte und können je nach verwendeten Produkten, Portionsgröße und Zubereitung abweichen.
Zubereitung
Tipps und Hintergrund
Making gnocchi from scratch sounds like boiling potatoes, pressing them, and shaping them. These spinach gnocchi are different: the dough comes together in just a few minutes, and instead of rolling and cutting it into pieces, you snip it directly into the water with scissors.
Gnocchi without potatoes: what the dough is made of
Classic gnocchi are made with boiled potatoes, flour, and often egg. These are made without either. The base is frozen spinach, blended with a skyr alternative. Wheat flour, wheat gluten, protein powder, and nutritional yeast are added. The spinach gives them their green color and moisture, while the nutritional yeast adds a slightly cheesy flavor.
Why protein powder and wheat gluten?
Without egg or potato starch, the dough needs something to hold it together. That’s what the wheat gluten does. It makes the dough elastic, so the gnocchi don’t fall apart when cooked and stay firm when pan-fried.
Vetain Vegan Protein Neutral also binds moisture and, together with the gluten, provides most of the 85 g of protein per serving. For information on whether protein powder can withstand boiling and pan-frying, see the guide Can you heat protein powder? The short answer: yes.
What sauce goes well with gnocchi?
A creamy sauce goes best with spinach gnocchi because it clings to the browned spots. The Parmesan sauce here is made with soy cream, vegetable broth, vegan Parmesan, and nutritional yeast, and takes just two minutes to make in the same pan. Other ideas: tomato sauce with basil, sage with vegan butter, or simply pesto.
If you’re short on time: Make my 10-minute protein gnocchi with almost the same dough, just with pesto and cherry tomatoes instead of sauce. And if you’re more in the mood for pasta, try the protein pasta recipe here on the blog.
How much gnocchi per person?
For store-bought potato gnocchi, allow around 200 to 250 g per person for a main course. This recipe makes two large portions with 871 kcal and 85 g of protein each, so it’s a full main meal. For smaller portions, it also serves three. Use the serving calculator to adjust the ingredients.
Prepare and freeze gnocchi
Cooked gnocchi will keep covered in the fridge for two days. To freeze them, drain them well after cooking, freeze them individually on a tray first, then transfer them to a container. This keeps them from sticking together, and you can fry them straight from the freezer in a pan.
ZUTATEN
-
For the gnocchi
- 100 g frozen spinach
- 75 g vegan Skyr alternative
- 35 g wheat gluten
- 75 g wheat flour
- 12.5 g nutritional yeast
-
40 g
- 0.25 tsp nutmeg
- 1 tsp salt
- 0.5 tsp pepper
-
For the sauce
- 0.5 piece onion, chopped
- 0.5 piece garlic clove, grated
- 75 ml soy cream (vegan cream)
- 50 ml vegetable broth
- 25 g vegan Parmesan
- 5 g nutritional yeast
- Salt and pepper to taste
Hinweis: Die angegebenen Nährwerte sind Richtwerte und können je nach verwendeten Produkten, Portionsgröße und Zubereitung abweichen.
