3:n raaka-aineen vegaaninen gnocchi
I love Gnocchi and actually prefer them to pasta. These small pillows of potato goodness are super versatile and are great with a light summer pesto or a warming wintery ragu. I have to say, I used to buy ready made gnocchi, but after discovering just how easy and cheap they are to make, I haven’t looked back. One of my favourite ways to serve them is with a quick spinach and basil pesto, some sweet summer peas, toasted pine nuts and a shaving of vegan parmesan. For the recipe click here,
3 Ingredient Vegan Gnocchi – serves 2 – 3
375 g potatoes
180 – 200 g flour
3/4 tsp salt
Peel and cut the potatoes into chunks. Boil in salted water until soft and tender (around 15 mins). Drain the potatoes and allow the steam dry for a few minutes.
Mash the cooked potato using a potato ricer, or push the potatoes through a sieve. You need it to be completely lump free.
Add the flour bit by bit, mixing it in thoroughly before adding the next couple of spoons. Be patient and make sure the flour is completely incorporated. You want to end up with a smooth, non sticky dough, that can easily be rolled into a ball in your hands. The amount of flour really depends on the type of potato you have used and how much water it soaks up during cooking. As long as the dough is soft, but not sticky, you should be good.
Cut the dough into six pieces and roll each into a long sausage, before cutting into 2 inch (5 cm) gnocchi. If you want you can create a pattern by rolling each gnocchi over the back of a fork, this helps the gnocchi hold extra sauce once cooked.
Bring a large pan of salted water to the boil and carefully add the gnocchi. Cook at a low boil for around 3 minutes. The gnocchi are ready when they float to the surface.
Drain and serve immediately