Vegan
Potato Gnocchi
Potato gnocchi are soft, pillowy dumplings made from a mixture of mashed potatoes, flour, and sometimes eggs. They are a traditional Italian dish, often boiled and served with a variety of sauces, such as tomato, pesto, or butter and sage. Gnocchi are loved for their tender texture and ability to absorb flavors from the accompanying sauce.
Total Time
mins
Preparation Time
mins
Cooking Time
mins
Yields
servings
Difficulty
Instructions
Boil the potatoes in salted water until they are just cooked, then drain and let them cool briefly. Peel them while they are still warm—do not let them cool completely.
Pass the potatoes through a food mill, then add egg, cheese 1, salt, nutmeg, and flour to form a smooth, light paste.
Shape the mixture into rolls with a 2 cm diameter and cut them into 2 cm pieces. Use the back of a knife blade to create markings on each piece.
Poach the pieces in salted water. Once they float, they are done. Drain and set them aside.
Heat butter in a pan, gently fry or toss the gnocchi, then add herbs and tomatoes. Finally, sprinkle with Parmesan (2) and season to taste.
Ingredients
900 gr Potatoes, whole, washed, with skin on
2 Eggs
40 gr Parmesan Cheese (1), finely grated
A pinch of Nutmeg
1 Tsp Salt
280 gr Self-raising flour, sifted
A little Flour for dusting
40 gr Butter or Olive oil
10 gr Parmesan Cheese (2), grated
100 gr Tomato dices, finely chopped, skinless
1 bunch Basil, Oregano, or Sage, chopped
Salt
Pepper