Meatfree Monday= Homemade Gnocchi

Meatfree Monday= Homemade Gnocchi

rollinggnocci

Gnocchi is one of my favorite things to make from scratch. There is something about flour covered hands and bits of potato underneath my nails that makes me feel connected to my Italian roots. It makes me feel like I am actually creating something, not just making a dish.  As I roll the potato and flour mixture into long, skinny rolls, I know my Italian grandmother is looking down on me proud. The little potato pieces are like pillows dusted with flour which leads me to imagine snow falling on top of a mountain.

Ingredients:
3 medium white potatoes, peeled and cubed
2 cloves of garlic
1/3 cup nutritional yeast
Heaping spoonful of pitted green olives
2 Tablespoons of olive oil
1 teaspoon of water
Sprinkle of salt and pepper
1 1/2 cup gluten free flour
1/4 cup potato starch
Handful of shiitake mushrooms
Splash of almond or soy milk

Method:
Peel and cube the potatoes, boil until soft (about 15 minutes)
While the potatoes are cooking, add the garlic, nutritional yeast, oil, water, olives and salt and pepper in a food processor and blend until a paste is formed
When soft, drain the potatoes and add to a large metal bowl
Mash the potatoes with a splash of almond milk
Add the paste to the potatoes and incorporate until smooth, no lumps
Add the flour mixtures and stir until smooth
Roll out the dough in long logs, adding flour as needed for a solid texture and cut the logs into one inch pieces
Meanwhile, saute the mushrooms in oil and plenty of salt and pepper, set aside
Bring a large pot of salted water to a boil, add about ten pieces of gnocchi to the water, one at a time
This may seem tedious, but it is very important to add one at a time to prevent sticking
Once the gnocchi floats to the top, spoon them out with a slotted spoon and place in a serving dish
Continue until all pieces have floated to the top and are cooked
Top with your favorite sauce, add the mushrooms and enjoy!

gnocchi

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