This creamy “meat” sauce in combination with light, pillowy and fluffy potato gnocchi is the ultimate comfort food!
Sauce is easy to make with just 3 ingredients and freeze very well, so make sure to make more of it.
In this recipe I used store bought gnocchi but you can easily make gnocchi yourself or replace them with other dumplings or pasta.
What to serve the sauce with?This “meat” sauce tastes great with gnocchi [ I used Rummo – after De Cecco my favorite italian brand available in the Netherlands ], pasta, rice, barley, bulgur, baked potatoes but also as a sauce for lasagne, moussaka or other types of casseroles.
What will you need to prepare the sauce?
Today’s sauce is similar to Bolognese or so called ragù sauce but way quicker and made with the addition of cooking cream [ soy or oat cream will work best here ].
Cream is perfect for softening the acidity of the tomatoes and making the sauce pleasantly creamy and delicate.
OTHER MAIN INGREDIENTS ARE:
How to prepare soy granules for further processing?Soy granules are very versatile and can be used instead of minced meat, as an ingredient of sauces, stuffing for dumplings, stuffed cabbage, burritos, moussaka, lasagna … and they are very easy to prepare.
All you need to do is to rehydrate soy in water or broth.
Once cooked, store the granules in the refrigerator for up to 4 days or freeze for up to a month.
1. Place bay leaf, a few grains of allspice and soybean granules in boiling, lightly salted water.
2. Cook until the granules are slightly swollen and soft inside, about 10 minutes.
3.Drain on a fine sieve, pressing it lightly against the sieve with the back of a spoon, to get rid of excess liquid then set aside for a moment to let the excess moisture evaporate.
Vegan gnocchi & creamy non-meat sauce
- medium cooking pot
- cooking pan
- Cook the granules according to the instructions above and set aside.
- Heat oil in a pan. Sauté onion until soft and translucent. Add garlic and soy granules, and cook, stirring occasionally, for a few minutes until the granules are browned.
- Pour passata into the pan, add oregano, peperoncino, few basil leaves and season to taste with salt and pepper. You can dilute the sauce with a little water or broth if needed.
- Cook for 15 minutes over low heat, then pour in the cream, stir and cook for an additional 2 - 3 minutes.
- In the meantime, cook the gnocchi according to the instructions on the packaging. Drain and combine with the sauce. Serve with fresh basil.
158 kcal | Carbohydrates 14.7 g | Protein 8.5 g | Fat 6.7 g | Fiber 1.25 g Nutritional value - per portion [ ¼ sauce + 185g / 4.5 oz gnocchi ]
356.5 kcal | Carbohydrates 56 g | Protein 14.7 g | Fat 7.25 g | Fiber 3.5 g
How to store the sauce?This sauce freeze well for up to a month, so feel free to double the amount of ingredients and cook more at once.
I like to freezes it in portions, this way I have a delicious lunch or dinner in the blink of an eye.
In the refrigerator, keep the sauce covered for up to 4 days.
Gnocchi [ pasta, rice, bulgur .. ] are best cooked just before adding with the sauce.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @vitobites on Instagram and hashtag it #vitobites.
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