Vegan & Gluten-free Gnocchi
One of my favourite pasta dishes - gnocchi all vegan and gluten-free. Make sure to use starchy potatoes. If you cook them one day prior you will have best results.
Ingredients
For the gnocchi:
- 500 g starchy potatoes (approx. 5 medium/large)
- 100 g rice flour
- 50 g potato starch
- 1 1/2 tablespoon fiber husk ground
- 1/2 teaspoon salt
- some flour to dust the surface I prefer rice flour
For the tomato sauce:
- 1 bottle passata
- 1/2 small onion
- 1 garlic clove
- 1 tablespoon coconut oil
- 1 teaspoon thyme
- 1/2 teaspoon coconut sugar
- salt & pepper to taste
- 1 handful fresh basil leaves
Instructions
For the gnocchi:
- Peel and cook the potatoes in a pot of water until soft. Drain the water and mash the potatoes as fine as possible. Let cool down a little.
- Add buckwheat flour, fiber husk and salt. Mix well.
- Dust the surface with some rice flour. Take some of the dough into your (clean) hands and roll it finger-thick. Then cut it into approx. 1 inch long pieces. You can also make them bigger if you like.
- Pick up one piece at a time and smooth the corners. Then place it in your palm, holding it slightly facing downwards. Take a fork and and press it into the gnocchi. Then press the fork and pull it at the same time downwards. The gnocchi should roll with the fork and you will spread the fork imprint onto it (you can skip this step but it helps to make the sauce stick to the gnocchi). Keep dusting the surface until all gnocchi are prepared.
- Bring a big pot of water to boil. In the meantime prepare the sauce. You want the sauce to be ready when the water starts boiling. Because once it boils, things will go at a pretty good pace š
- Once the water boils, pour the gnocchi into the pot. Reduce the heat and avoid the water coming to a boil again. They will start to float onto the surface when they are done. This will happen pretty quick so be prepared to scoop them out of the pot asap!
For the tomato sauce:
- I recommend to have the sauce ready when the water for the gnocchi starts to boil. Peel and chop the onion into fine cubes. Peel and mice the garlic into a small bowl.
- Heat the coconut oil in a large frying pan (I prefer my wok for this). Cook the onion until they start to turn golden brown. Add thyme and cook it for a few more minutes, stirring constantly.
- Add the passata, stir well and bring to boil. Add salt and pepper to taste. While it simmers, pluck the fresh basil leaves into small pieces. Then switch off the stove and add the minced garlic as well as the basil leaves.
- When the gnocchi are starting to cook and float to the surface, scoop them out of the pot straight into the tomato sauce, stirring them very gentle. Serve immediately.
Notes
Enjoy! :)
NOTE: I prepare the garlic prior to cooking because it is best crushed to activate its goodness. It is also better if you add it to the dish at the end so as not to cook it to death. It will have a much stronger flavour. Since I have been preparing it this way, Iām using less because it is pretty powerful.