Gnocchi
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Gnocchi
Simple three-ingredient potato gnocchi, three ways.
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Total Time: ~2.5 hours
- Yield: 4–6 servings 1x
- Method: cooking
- Cuisine: italian
- Diet: Vegan
Ingredients
Scale
Gnocchi
- 1 cup baked/steamed and mashed sweet potato
- 1 cup baked/steamed and mashed red beet
- 1+1 cups baked/steamed and mashed russet potato
- 1 TSBP charcoal powder
- 2 cups flour, divided in four ¼ cups + more for dusted surface
Sage Olive Oil
- ½ cup fresh sage, ripped or ribboned
- 4–5 TBSP olive oil, gradually added to pan
Instructions
Gnocchi
- on a clean counter or surface add ½ cup of flour and 1 cup of mashed potato or beet
- add charcoal to one set of russet potato flour
- form into a dough by gently kneading
- cut dough in small pieces, roll into log
- cut 1-inch pieces
- please aside making sure gnocchi doesn’t stick together
- set aside
- in a large pot, boil water and salt
- add a few gnocchi at a time to boiling water (start with lightest colour)
- while gnocchi is cooking place sage and olive oil in a large pan on medium heat
- as gnocchi floats to the top, remove from water and add to sage and olive oil
- remove from pan once crisp
Sage Olive Oil
- in a large pan, add 1-2 TBSP olive oil and sage
- fry slightly
- add gnocchi as they cook
Assembly
- place gnocchi on a plate
- add any optional toppings (vegan parmesan, black sesame seeds, etc.)
- serve
Notes
- Try using steamed or baked mashed cauliflower or roasted, mashed butternut squash.
- If there is a lot of liquid in the mashed veggies, more flour is needed.
Keywords: lunch, dinner, vegan, plantbased, dairyfree, gnocchi, potato