Vegan Gnocchi

Light, pillowy, vegan-friendly Gnocchi, today served with a simple tomato sauce. This 4 ingredient gnocchi recipe is easier to make then you might think.

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WHAT IS GNOCCHI

Gnocchi are a type of dumplings in Italian cuisine and are traditionally made of a simple combination of wheat flour, potato, egg, and salt. They are a great alternative to pasta.

This recipe was inspired by our recent trip to Italy.

ITALY

A few weeks ago my mom, husband and I went on a week long trip to Italy. We stayed on the picturesque Amalfi Coast and spend our last couple nights in Naples. Throughout the trip we had so much uncomplicated food, made with minimal ingredients.

One of my favourite meals was a Marinara Pizza. A simple tomato sauce which was so full of flavour, a few garlic slices and the most delicious pizza base with the perfect combination of chewy and crispy. Finished with a few fresh basil leaves.

This inspired the flavours of this dish.

THE INGREDIENTS

POTATOES

I soft-boiled potatoes in salted water. You could also used baked potato, but you might have to use less flour or add a bit more olive oil.

FLOUR

I use a plain all purpose flour.

OLIVE OIL

Use a good extra virgin olive oil.

AND SALT TO TASTE

if needed.

ENJOY WITH

• A simple Pomodoro sauce

• A lentil ragu

• Homemade pesto

• Any sauce you would normally serve with your pasta

• Sprinkle with toasted, herby breadcrumbs

MAKING THE GNOCCHI

Press the boiled potatoes through a sieve.

Mix with flour, salt and olive oil using your hands. It's important to not overwork the mixture as it will result in a stodgy, chewy texture and will not be light and pillowy.

Depending on the type of potato/ how the potatoes were cooked you might have to add more flour. Use your own judgement.

Shape the dough into a rough rectangle and cut into strips.

Use your hands to shape each strip into a longer roll and cut into small pieces - about 1 cm thick.

Roll each piece over the back of a fork to create the riffle effect (optional)

Bring water to boil.

Add the Gnocchi to the boiling water. Once they float to the top they are ready.

Scoop out of the water and serve with your sauce of choice.

WHY NOT TRY ONE OF THESE SAUCES

Vegan Rose Sauce Tagliatelle

Aubergine, Lentil & Mushroom Ragu

Vegan Basil Pesto Pasta

red pesto (vegan)

OTHER RECIPES TO TRY

Vegan Meatballs with Polenta & Slow-cooked Tomato Sauce

Greens, Beans and Vegan Sausage Stew

Vegan Sumagiyya (Palestinian Stew)

Aubergine & Butterbean Stew

VEGAN GNOCCHI

Light, pillowy, vegan-friendly Gnocchi, today served with a simple tomato sauce.

SERVES 3

TIME 20 minutes (excluding cooking time of the potatoes)

INGREDIENTS

• 450g cooked potatoes (about 2 medium potatoes, boiled)

• 100g flour, sieved*

• 1 tbsp extra virgin olive oil

• sea salt to taste

INSTRUCTIONS

1. Press the cooked potatoes through a sieve or potato ricer.

2. Add the sieved flour*, sea salt and olive oil. Mix using your hands or a fork. Do not overwork the mixture as it will result in a stodgy, chewy texture and will not be light and pillowy.

3. Shape the dough into a rectangle and cut into strips.

4. Shape each strip into a longer roll and cut into small pieces - about 1 cm thick.

5. Roll each piece over the back of a fork to create the riffle effect (optional)

6. Bring water to boil.

7. Add the Gnocchi to the boiling water. Once they float to the top they are ready.

8. Serve with you favourite sauce, fresh basil and herby breadcrumbs.

NOTES

*Depending on the type of potato/ how the potatoes were cooked you might have to add more flour. Use your own judgement.