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5 from 8 votes
Delicious Gnocchi All’Arrabbiata recipe which is vegan, gluten-free, and easy to make. This blog post is kindly sponsored by Pomi, all thoughts and opinions are my own.
Healthy Gnocchi All’Arrabbiata recipe
Are you a fan of hearty and spicy sauces? If yes, keep reading. Because this Gnocchi All’Arrabbiata sauce recipe is going to be perfect for you. It’s hearty, spicy, fruity, and very tasty. The recipe is furthermore plant-based, gluten-free, and super easy to make. Making the sauce takes actually less than 20 minutes. Easy vegan dinner recipes that taste amazing are my fave and I bet yours too.
Gnocchi vs Pasta
What do you prefer? Pasta or Gnocchi? I actually love both, however, lately I have been obsessed with Gnocchi. These cute mini “potato dumplings” are super tasty and versatile. You can buy store-bought Gnocchi or even make your own. I have been experimenting a lot with gluten-free Gnocchi recipes and recently came up with one protein-rich version that came out pretty amazing. I will need to make it one more time though, just to be sure that the recipe is really perfect.
The Gnocchi which you can see in this blog post are the homemade ones and I really like how they turned out. I will most likely share the recipe on my blog in the near future because I am pretty sure that some of you are interested in a homemade Gnocchi recipe that is vegan AND gluten-free. But until then you can use store-bought Gnocchi which taste great as well.
Gnocchi All’Arrabbiata sauce
Like mentioned before, it takes less than 20 minutes to make this hearty, fruity All’Arrabbiata sauce. I’ve used Pomi’s Chopped Tomatoes which are not only organic but also made in Italy. And we all know that sun-ripened Italian tomatoes are the best. I really love their brand a lot and I can taste that the tomatoes are perfectly ripe and processed immediately after harvesting. This sauce is not only great for Gnocchi All’Arrabbiata, but it’s also amazing for pizza and pasta!
Easy recipe
You most likely already have all ingredients at home to make this hearty Gnocchi All’Arrabbiata. The recipe is super simple and done fast. All you need is a package of Gnocchi, chopped tomatoes, a couple of condiments and a skillet. Easy peasy!
This Gnocchi All’Arrabbiata recipe is:
Gluten-free
Vegan
Fruity
Spicy
Hearty
Easy to make
Healthy
Comforting
Ready in less than 20 minutes
Delicious
The recipe serves 2-4 (depending on how hungry you are). I managed to “devour” everything (which you can see in the photos) with my boyfriend in one sitting lol. It was sooo yummy! However, vegans always tend to eat quite a lot, at least we do, haha.
If you make this delicious Gnocchi Arrabbiata recipe and maybe even take a photo of it, then I would love to see it. You can DM it to me on Instagram. Don’t forget to tag me in your Insta caption + photo with @elavegan and use the hashtag #elavegan and I will gladly check out your post.
Gnocchi All'Arrabbiata
Author: Michaela Vais
This hearty Gnocchi All'Arrabbiata will make your mouth water. The recipe is vegan, gluten-free, super easy to make in less than 20 minutes! The all' arrabbiata sauce is fruity, spicy, and delicious.
Add one bay leaf (optional), the tomato paste, red wine (optional) and let the sauce simmer over low heat for about 10 minutes. Stir occasionally.
Meanwhile, cook the gnocchi as per the package instructions.
Taste the sauce and adjust seasonings as needed. Pour sauce over gnocchi and enjoy! You can add vegan cheese on top (optional). I added my vegan cheese sauce.
Notes
If you don't like it too spicy, add less red pepper flakes.
Recipe serves 4. Nutrition facts are for one serving.
A simple mix of white rice flour and sweet rice flour does the trick. And the sweet rice flour is important. Made with only white rice flour, the gnocchi were too soft. A half cup of sweet rice flour, which is ground from glutinous, short-grain rice, added a nice bite without making the gnocchi gritty.
Traditional gnocchi is made with eggs making it not vegan. My vegan gnocchi recipe has two substitution options. Option 1 (my favorite): I've included a recipe to make a simple homemade egg yolk. This yolk recipe will provide all the flavor and color of eggs which really makes this gnocchi so tasty!
While the primary ingredient in gnocchi is potatoes, flour is typically used as a binder in traditional gnocchi so this makes them definitely NOT gluten-free. However, if you need to eat gluten-free and you love gnocchi, not all hope is lost!
Composed of 98% potatoes, Garofalo Gluten Free Potato Gnocchi are specifically formulated for coeliacs and the gluten intolerant. They cook quickly and are a type of pasta rich in taste, perfect with fast sauces and more elaborate recipes, for a first-rate culinary experience.
At Faro, Adey says, “We run very few potato gnocchi.” Instead they stick to the less common side of the root vegetable family: “Parsnip, gilfeather turnip, and salsify work great.” Broccoli and cauliflower, which are sturdy and dry, also hold up well to the test.
Believe it or not, regular pasta is actually more carb-heavy than gnocchi, coming in at around 2 times the amount of carbs per serving. Gnocchi is also notorious for having a lot more sodium, with over 200 grams of it per serving. Regular pasta doesn't have nearly as high of a sodium content.
Gnocchi is made primarily from potatoes which are less fattening than pasta. It also has more fiber and fewer calories than traditional pasta dishes. It also contains fewer carbohydrates, which can help people who are trying to lose weight or prevent diabetes.
Is pasta vegan? Most packaged pasta—including spaghetti, rotini, and any other type—is 100 percent vegan. To know for sure, simply check the ingredients on your package! Sometimes, you might see “egg” listed as an ingredient in “fresh” pastas, so avoid those—but generally, pasta contains no animal-derived ingredients.
This freezer item from Trader Joe's has become a cult fave and for good reason, it's a great gluten-free, veggie-filled “pasta” option! I'm sharing my all of my cooking cauliflower gnocchi secrets, plus the best way to cook Trader Joe's cauliflower gnocchi so that it turns out golden and crispy, not mushy and soggy.
There is another story going back to year 1690 in a small town from Piamonte, where the wheat crop had been spoiled. Even though potatoes were used to feed the animals, misery was so rampant that [potatoes] were cooked for eating and mixed with flour, and that is how gnocchi originated.
A lot of homemade gnocchi recipes will have egg in them, but most store bought gnocchi will be egg free and therefore vegan. Just be sure to check the package!
In general, avoid the following foods if you have celiac disease: Cereals, breads, or other grain products that include wheat, rye, barley, or oats. This includes white or whole-wheat flour (including cookies, crackers, cakes, and most other baked goods), semolina, couscous, bread crumbs, most pastas, and malt.
The items on our menu that are free from ingredients containing gluten include our French Fries, which are cooked in dedicated fryers using a non-hydrogenated vegetable oil; Hash Browns; Fruit Bags; Carrot Sticks and Shaker Side Salad® with Balsamic Dressing; as well as some McFlurry® desserts, such as the Crunchie and ...
Because milk and live active cultures are the only ingredients used, plain Greek yogurt is gluten free most of the time. Though there is always a chance of cross-contamination with gluten from other products a manufacturer produces that possibly do include gluten-containing additives.
Knead the cornstarch into the potatoes until a hom*ogeneous dough forms. Pinch the dough into marble size pieces and roll them into marbles. Put the dumplings onto a parchment paper lined pan. Refrigerate the gnocchi until they are cold.
If you need to make the dish slightly more creamy, just add a tablespoon of the pasta cooking water. There are many thickening agents used in cooking, Corn starch, potato starch, egg yolk are the three alternatives. Each will change the taste of a sauce in subtle and sometimes, not so subtle ways.
What is the best flour for making gnocchi? I always suggest using 00 double zero flour. For most Italian dishes, this soft-wheat flour creates a delicate texture that's easy to bite through. Double zero is perfect for the light, pillowy texture you want for gnocchi.
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