Recipe: Potato Gnocchi

dsc_0521

Hello everyone!

I’ve always loved Italian food. The smell of sauce cooking, the warm, filling qualities of the meals. ahhh… Pasta! Plus, I’m Italian, and I grew up eating pasta in all its forms. Since the fall, I’ve been trying to make various pastas from scratch, but one I was avoiding was gnocchi.

Why avoid gnocchi? Well, it’s hand down my favorite pasta and always has been. And I simply did not want to mess it up, or let myself down. Luckily, gnocchi is—dare I say—easy to make! And easy to make vegan!

Making gnocchi for the first time took me less than two hours, and it was absolutely scrumptious. It was probably the best gnocchi I’ve ever had. It was that good! The dough was pillowy, yet still dense enough to be chewy. The fork ‘rolling’ technique did the trick, and the pasta sauce stuck on the gnocchi in the best way.

I know spending a few hours making pasta isn’t feasible most nights of the week, but for that special occasion or on the weekend it’s well worth the effort! Give this simple three ingredient gnocchi recipe a try!

Mangia! Mangia!

Jocelyn


Potato Gnocchi

***Please feel free to share widely, just give me some credit or a link back.

Prep Time: 90 minutes; Cook Time: 2-3 minutes

Ingredients/ Shopping List:

  • 8 small-medium potatoes (not red) or 4 large potatoes
  • 1 1/3 cup all-purpose flour (plus some extra)
  • 1 tsp. table salt
  • Tomato Sauce
  • Vegan Parmesan Cheese (I used Follow Your Heart)
  • Fresh basil

Directions:

  • Fill a large pot with water and bring to a boil.
    • While the water is heating up, peel the potatoes.
    • Once boiling, add the potatoes and boil until they are soft (fork tender).
    •  Drain the potatoes and let them cool for a few minutes.
  • Transfer to a large mixing bowl.
    • Mash the potatoes with a metal food masher, ricer, or other mashing tool.
    • Add the salt and flour and knead the mixture until a smooth dough forms.
  • Dump out the old water from boiling the potatoes, and bring a fresh pot of water to a boil.
  • While the water is heating up starting rolling out your gnocchi on a lightly floured surface.
    • I suggest splitting your dough into 6 sections and rolling them one-by-one into a rope.
    • Aim for a rope about an inch wide, perhaps a little less.
    • Cut small 1″ gnocchi ‘pillows’ and set aside.
  • Once you have your gnocchi ‘pillows,’ begin rolling them down the curved side of a fork. This will enable the sauce to better stick to the gnocchi and is the traditional style.
  • Now is a good time to heat your marinera sauce with any additional herbs/ veggies on the stove.
    • Cover with a lid, and let simmer.
  • When the water is boiling, transfer the gnocchi.
    • Do not overcook!
    • The gnocchi should float to the surface after 90 sec. – 2 minutes.
    • Remove the gnocchi’s with a skimmer as they float to the top to avoid any gnocchi from overcooking.
  • Transfer to the saucepan.
    • Combine the gnocchi, and marinera sauce.
  • Plate your gnocchi dishes, and serve with vegan parmesan and garnish.
  • Enjoy! Mangia! Mangia!

This slideshow requires JavaScript.

3 thoughts on “Recipe: Potato Gnocchi

    1. It was much easier than anticipated. I definitely recommend adding this into your weekend to do list! Your belly will thank you.

      Next step for me, perfecting sweet potato gnocchi with sage butter!

Leave a Reply

Your email address will not be published. Required fields are marked *