Little pillows of goodness is generally the way I refer to gnocci. However, with an egg allergy, it is rare that I eat this potato-based pasta. This vegan alternative is simple and accommodates those with food allergies or sensitivities to egg. For an unusual topping, shred mint leaves, add fresh peas and sprinkle a generous amount of vegan parmesan cheese alternative over hot gnocci. The pasta also goes well with a creamy, tofu-based, rose sauce or a heaping dollop of cheese-free pesto.
- 2 large russet potatoes, scrubbed and cubed
- 2 tbl extra virgin olive oil
- 1 pinch sea salt
- 1 cup all-purpose flour
- Preheat the oven to 400 degrees Fahrenheit. Toss the potatoes with the olive oil and salt in a large baking dish. Insert into the oven and bake for 45 to 50 minutes, until nicely browned and easily pierced with a fork. Remove from heat and let cool until you are able to handle them.
- Once able to touch the root, peel off the skin from the potato and discard it. Grate the peeled potato using a cheese grater (or if you have a potato ricer, utilize it).
- Bring a large pot of water to a boil and generously salt it. Combine the shredded potatoes and flour in a large bowl until just combined. Roll out the dough into a long snake, about ¼-inch in circumference. Using kitchen shears, snip the snake into pieces about ½-inch long onto a flour dusted plate. Once done, toss them in flour. If you want, you can also create ridges on the pieces with the back of a fork.
- Slowly place the gnocchi into the boiling salted water. When the pieces are cooked, they will float to the surface (between 2 to 3 minutes after they are placed in the water). Remove them using a slotted spoon and place them in a colander or bowl, adding a drizzle of olive oil and tossing in order to keep them from sticking. Top with a desired sauce (the gnocchi shown in the photo were pan fried for 1 to 2 minutes in a vegan-based butter alternative with a pinch of oregano, salt and 2 tbl of fresh chopped parsley).
Total Fat: 7g