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Gnocchi

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Simple three-ingredient potato gnocchi, three ways.

  • Author: shabnamdavidhoney
  • 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

  1. on a clean counter or surface add ½ cup of flour and 1 cup of mashed potato or beet
  2. add charcoal to one set of russet potato flour
  3. form into a dough by gently kneading
  4. cut dough in small pieces, roll into log
  5. cut 1-inch pieces
  6. please aside making sure gnocchi doesn’t stick together
  7. set aside
  8. in a large pot, boil water and salt
  9. add a few gnocchi at a time to boiling water (start with lightest colour)
  10. while gnocchi is cooking place sage and olive oil in a large pan on medium heat
  11. as gnocchi floats to the top, remove from water and add to sage and olive oil
  12. remove from pan once crisp

Sage Olive Oil

  1. in a large pan, add 1-2 TBSP olive oil and sage
  2. fry slightly
  3. add gnocchi as they cook

Assembly

  1. place gnocchi on a plate
  2. add any optional toppings (vegan parmesan, black sesame seeds, etc.)
  3. 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

Find it online: https://shabnam.ca/gnocchi/