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close up of baked vegan semolina gnocchi in a white casserole dish

Vegan Semolina Gnocchi

Print Recipe
This vegan semolina gnocchi alla romana is an egg-free, dairy-free version of a classic Italian recipe. It makes an easy family dinner idea that can be served alone or as a side dish.
Course Dinner, Main Course, Side Dish
Cuisine Italian
Diet Vegan, Vegetarian
Prep Time 40 minutes
Cook Time 20 minutes
Cooling Time 20 minutes
Total Time 1 hour 20 minutes
Servings 5
Author Jhanelle Golding

Ingredients

Dough

  • 4 cups soy milk 946ml
  • 1 ½ cups semolina flour 250g
  • 4 tablespoon nutritional yeast 16g
  • 4 tablespoon dairy-free butter/spread 57g
  • 1 teaspoon salt or to taste
  • Vegan egg yolk substitute (Ingredients below)

Vegan Egg Yolk Substitute

  • 2 tablespoon cornstarch 15g
  • 4 tablespoon water 59ml
  • 1 teaspoon tomato paste 6g
  • 2 tablespoon olive oil 30ml
  • Pinch mustard powder
  • 1 teaspoon nutritional yeast 2g
  • ½ teaspoon black salt (kala namak)

For brushing gnocchi

  • ½ cup soy milk 118ml
  • 1 tablespoon dairy-free butter melted, 15g

Vegan Parmesan Topping

  • ¼ cup cashews 38g
  • 2 tablespoon nutritional yeast 8g
  • ½ teaspoon mustard powder
  • ¼ teaspoon salt

Instructions

Make the Vegan Egg Yolk

  • In a small bowl, combine the ingredients to make the vegan egg yolk substitute and set aside. Mix in a small blender if possible.
    2 tablespoon cornstarch, 4 tablespoon water, 1 teaspoon tomato paste, 2 tablespoon olive oil, Pinch mustard powder, ½ teaspoon black salt, 1 teaspoon nutritional yeast

Prepare the Semolina Gnocchi Dough

  • Add the soy milk to a large pot and bring to a boil.
    4 cups soy milk
  • Reduce the heat to low then gradually stir in the semolina flour using a whisk. Stir quickly to avoid lumps.
    1 ½ cups semolina flour
  • Once the mixture starts to get thicker, switch to a wooden spoon and continue to stir and cook the gnocchi dough for 10 minutes. Add any extra soy milk if needed.
  • Stir in the vegan egg yolk substitute, nutritional yeast, salt, and dairy-free butter. Taste the dough and adjust the seasonings if needed. Remove from heat.
    4 tablespoon nutritional yeast, 1 teaspoon salt, 4 tablespoon dairy-free butter/spread
  • Get a large baking tray and lightly oil or line with a non-stick mat or parchment paper.
  • Spread the dough to about a half of an inch thick. Place in the refrigerator to cool for 20 minutes.

Make the Vegan Parmesan Topping

  • Blend all the ingredients for the vegan parmesan topping in a blender or food processor until it becomes fine crumbs. Set aside.
    1/4 cup cashews, 2 tablespoon nutritional yeast, ½ teaspoon mustard powder, ¼ teaspoon salt

Prepare the Oven and Casserole Dish

  • Preheat the oven to 450℉/232℃. Oil or butter a 10-inch or 9 by 13-inch casserole dish.

Cut out and Assemble the Semolina Gnocchi

  • Using a 3-inch round cookie cutter or rim of a glass jar, cut out the semolina gnocchi and place in the dish overlapping each one.
  • Gather all the scraps, re-roll and cut out some more.
  • Combine the melted dairy-free butter and soy milk then brush or pour over the gnocchi.
    1 tablespoon dairy-free butter, ½ cup soy milk
  • Top with the vegan parmesan. Use as little or as much as you’d like.

Bake

  • Bake in the oven for 15-20 minutes, until the top is golden brown. Serve warm.

Video

Notes

  • The vegan egg yolk recipe was adapted from Sauce Stache.
  • Black salt gives foods an “eggy” flavor.