Stuffed-Cheese Vegan Gnocchi

Gnocchi holds a special place in my heart as it was the very first thing I ever learned to cook, thanks to my grandmother. Every time she came to visit, it became our cherished tradition to make gnocchi from scratch. I would eagerly anticipate those moments, knowing I'd get to roll out the soft dough with her, and most importantly, eat as many gnocchi as my plate could hold, always smothered in the creamiest béchamel sauce. Those cooking sessions with her are some of my fondest memories, but in all those years, it never occurred to me to make stuffed gnocchi—until now, almost 20 years later. And let me tell you, this discovery has been nothing short of a revelation. These stuffed gnocchi are, without exaggeration, the best thing I've ever cooked.

Imagine soft, pillowy gnocchi filled with warm, melted vegan cheese, each bite bursting with comforting flavors. Paired with a fresh, vibrant pesto sauce, it’s a dish that takes indulgence to a whole new level. The contrast between the delicate gnocchi, the gooey cheese center, and the fragrant pesto is pure magic. It's the kind of meal that makes you pause and savor every bite, wondering how something so simple can be so incredibly delicious.

I have to be honest, making stuffed gnocchi isn't the quickest dish to prepare. It does take a bit of time and patience, especially compared to traditional gnocchi. Rolling each little ball of dough, stuffing it with cheese, and making sure they hold their shape requires some attention. But trust me when I say, every second you spend on this recipe is absolutely worth it. The moment you taste the soft, cheesy center wrapped in fluffy gnocchi and coated in that fresh pesto, you’ll understand.

This dish is more than just comfort food—it’s an experience. Whether you’re making it for a special occasion, to impress friends, or just to treat yourself, stuffed gnocchi with vegan cheese and pesto will not disappoint. And who knows? Maybe it’ll become a new tradition in your kitchen, just like gnocchi once was for me with my grandma.

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Cheese Stuffed Vegan Gnocchi

Yield: 4

Author: Ori Harrington

Prep time: 30 MinCook time: 10 MinInactive time: 20 MinTotal time: 1 Hour

Ingredients

• 2 large potatoes
• 2 - 1/2 cup all purpose flour
• 1 tbsp. vegan butter
• 1/2 tsp. salt
• Pepper to taste
• Olive oil
• You choice of vegan cheese -chopped into 1/2 inch cubes (I used Gusta)
• Pesto

Instructions

1. Boil the potatoes in salted water until they are tender enough to mash. Drain the potatoes, transfer to a large bowl and mash.
2. Add in the vegan butter, allow it to melt and mix in, followed by the salt and pepper to taste. Allow the potatoes to cool before adding in the flour.
3. Add in the flour 1/2 cup at the time, mixing with a wooden spoon until you have to use your hands to knead the dough. Keep adding flour until you have a firm dough and it is no longer sticky.
4. Allow the dough to rest for10 minutes in a floured bowl.
5. Cut the dough into 4 equal pieces and roll into a log around 1 inch thick.
6. Cut the log into 1 inch piece and roll it into a ball.
7. Flatten the ball, add a cube of cheese in the middle, then close the ball, roll it again to make sure the cheese in inside and set aside. Repeat this process with the remaining dough and cheese.
8. Boil 6 cups of water in a large pot, add in salt.
9. Heat up a medium size pan, and drizzle with some olive oil.
10. Once the water is boiling cook the gnocchi in batches (do not overcrowd them) for 5-7 minutes or until they start coming up.
11. Immediately transfer the gnocchi into the hot pan and grill each side until they're crunchy and crispy. Repeat the process with the remaining gnocchi.
12. Serve with fresh pesto and vegan parmesan or desired sauce.

Nutrition Facts

Calories

610.13

Fat (grams)

7.32 g

Sat. Fat (grams)

2.97 g

Carbs (grams)

117.11 g

Fiber (grams)

7.46 g

Net carbs

109.65 g

Sugar (grams)

2.63 g

Protein (grams)

15.43 g

Sodium (milligrams)

362.64 mg

Cholesterol (grams)

7.93 mg