I have a confession to make. Lately, I’ve been obsessed with Trader Joe’s vegan cauliflower gnocchi—so much so that I just restocked my freezer with five more bags. Basically, anything Italian is always a win in my book, and one food blogger just came up with a genius way to combine two mouth-watering staples into one.

Instead of just creating a batch of regular ol’ gnocchi, Sara of @TheVeganSara essentially decided to turn them into bite-sized stuffed crust pizzas. Yes, like Pizza Hut-style, but better. “Thats right! Take that Costco and Trader Joe’s—I made my own stuffed gnocchi. Anything you can do, I can do vegan,” she writes. “The fam and I had this for a snack yesterday with extra pizza sauce for dipping.”

For your dipping pleasure, Sara shared the full recipe for her Pizza-Stuffed Gnocchi right on Instagram. And I don’t know about you, but by the looks of it, I can’t imagine this gnocchi being anything less than magical.

To make Sara’s pizza-stuffed gnocchi, follow the recipe in her Instagram post below.

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Pizza Stuffed Gnocchi 🥔 🍕 🥔🍕Thats right! Take that Costco and Trader Joe’s, I made my own stuffed gnocchi. Anything you can do, I can do vegan 🙌🏼The fam & I had this for a snack yesterday, with extra pizza sauce for dipping 😋😋😋What you need: 2-3 large russet potatoes (about 2 lbs), 1/2 cup-1 cup flour, 1 tsp olive oil, 1 tsp sea salt, 1/2 cup pizza sauce , 1/2-1 cup vegan mozzarella shreds 1️⃣In a large pot cover potatoes with cold water, bring to a boil, then simmer 30 min till fork tender, drain, peal skin off with fork while still warm 2️⃣On work surface put potato through a ricer (preferred method) or mash, then sprinkle with salt, gently combine using hands or dough cutter 3️⃣Next add flour a bit at a time ,drizzle in oil, gently working it into a dough. Fold the dough in overlapping layers to help combine. The dough should be soft. Let rest for 30min 4️⃣Cut ball into 3 equal pieces. On a floured surface, gently roll into a long rope about 1 in thick, then gently flatten till about 2in wide 4️⃣ Using piping bag with 1/4 in opening, or a plastic bag with bottom corner cut, pipe sauce across the length of rope in the middle leaving a boarder at top and bottom of dough, then top sauce with cheese shreds, don’t overstuff 5️⃣ Seal the gnocchi by bringing the top and bottom of dough together, pinching dough together the length of the rope, give it a nice roll back and forth to ensure seal 6️⃣Then cut into 1 inch pieces. Place on parchment lined tray, repeat with remaining dough 8️⃣On stovetop using a nonstick pan cook gnocchi in batches using a pat of butter on medium high. Cook 4-5 min on each side or until crisp. Season as desired. Enjoy! Happy Sunday & Father’s Day ❤️❤️

A post shared by Sara (@thevegansara) on

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