Turning Vegan is becoming more and more popular as a healthy eating choice all around the world. However, when faced with the decisions a variety of food and recipes can be a challenge. In order to maintain a balanced diet as a vegan, it is important to have many dishes to choose from. That is why today we bring you a vegan-friendly gnocchi recipe.
Right from the Italian tradition the light and fluffy dumpling made of whole grains couscous can make a delicious vegan dish if combined with the right ingredients. Today’s recipe features leek, butternut squash, seitan, and aromatic cumin. Definitely, a recipe to save in your kitchen drawer if you are going Vegan
Here is how to prepare the vegan gnocchi with whole grains couscous
Ingredients for the gnocchi
- 200 grams of whole grain Martino couscous
- 200 ml of water
- 50 grams of flour
- 30 grams of nutritional yeast flakes
Ingredients for the sauce
- 50 grams of seitan
- 100 grams of butternut squash
- 1 leek
- sea salt
- 2 tablespoons of shoyu
- extra virgin olive oil as needed
Hydrate the couscous
To begin with, we rehydrate the couscous. In a non-stick pan we add 200ml of water, One tablespoon of Extra Virgin Olive Oil and a pinch of salt. Bring the water to a simmer. When ready turn off the heat and pour 200 grams of Martino Whole grain couscous.
Cover with a lid and let the couscous absorb all the water. After about 4-5 minutes fluff the couscous with the help of a fork to avoid creating any lumps.
Prepare the gnocchi dough
In a large mixing bowl add the hydrated couscous 50 grams of flour and nutritional yeast flakes work the dough with your hand to get a homogenous dough.
The secret to perfect gnocchi:
Knead just enough for the dough to come together. The dough should have a loose airy texture, not gooey or dense.
Shape the dough:
Shape the dough into a long, wide rectangle and cut into equal pieces. Roll each piece by gently pushing with fingers spread. The goal is to make an evenly-distributed rope. For shorter, heavier gnocchi, roll dough into thick ropes and cut into 1-inch pieces. For thinner gnocchi,
roll longer ropes. Using a pastry cutter or non-serrated knife, cut dough ropes into 1-inch pieces. Cut ends at an angle.
Make sure to sprinkle with flour to prevent them from sticking and let the delicious whole grain dumplings rest.
In a large cooking pot pour in water and a pinch of salt and bring the water to a boil.
Preparing the sauce:
Start by chopping the leek, butternut squash, and seitan and cooking them with a little water and two tablespoons of shoyu. Then, add the cumin according to your preference or use your favorite spice mix.
Remember that gnocchi can be served with any sauce you prefer. A simple tomato sauce with basil is delicious as well. Pesto or nuts paste are great as well.
Boil the Gnocchi
When the water starts boiling, pour the gnocchi in; as soon as they come to the surface, pick them up with a slotted spoon and add them to the sauce, stir, trying not to destroy them; add a little olive oil and get ready to serve them.
Even if you are not vegan this recipe is an interesting twist to the traditional pasta. If you are looking for a little bit of detox from cheese, ham and spicy sauces maybe the couscous gnocchi with leek and cumin sauce is the go-to recipe for a balanced lunch. If you are looking for more Vegan and Vegetarian dishes, make sure to subscribe to our newsletter and we will send delicious healthy recipes directly in your inbox.
As always, we encourage you to experiment and bring your own touch in each recipe. For an extra taste maybe, you want to fry the leaks for the sauce. It is entirely up to you. In any case, leave us a comment to tell us about your favorite Vegan couscous recipe.
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