Gnocchi used to be one of my default meals. I’d keep a packet in the cupboard and bung it with some sage butter or a good tomato sauce on a lazy night after work. Unfortunately some of those available in the supermarket contain animal products like milk proteins which means vegans or those who have allergies may have to stump up to buy a gluten-free specialist brand to avoid these ingredients. I wondered whether making my own would be that difficult and thankfully it was not.
We had a lot of leftover mashed potatoes from Christmas that did the trick, but I’ve written the recipe based on the principle you’d be using raw ingredients. It was surprisingly simple to make and better than those already made, as you’d imagine. You don’t have to fry in oil afterwards and can transfer straight to a sauce, but I liked the slightly crisp coating after they’d be drained from the cooking liquor. Enjoy!
2 large white potatoes, peeled
1 1/4 cups of plain flour (plus extra for kneading)
1 tbsp nutritional yeast
1/2 teaspoon salt
1/4 teaspoon black pepper
1 clove fresh garlic minced
1/2 teaspoon dried basil (or any other dried herbs you have available)
2 tbsp olive oil (if frying afterwards)
- Fill a large pan of water to the boil. Cut the peeled potatoes into approximately 2-inch pieces. Place potatoes in boiling water and cook until tender. Once drained return to the pan and mash either using a fork or masher. Place the mash into a bowl and refrigerate until completely cool.
- Once the potatoes are cool you can then add in the flour, nutritional yeast, salt, herbs, and pepper. Once incorporated knead well with your hands until a soft dough has formed.
- Flour the work surface and, using a handful of dough at a time, roll the dough into ‘sausages’ approximately 1 inch in diameter. Cut each sausage into inch long pillows. Doing this will ensure an even cooking for each gnocchi.
- Fill a medium pan with salted water and bring to a boil. Meanwhile, heat olive oil in a large pan over medium heat (if you’re pan frying after boiling).
- Once the pan has a rolling boil, reduce heat a little and gently drop in the gnocchi. Don’t overfill the pan as this will also effect the ability of the pieces to cook evenly. After around 2 minutes the gnocchi should start to float. Allow to cook for an additional minute or two to ensure a light dumpling.
- Using a slotted spoon, transfer the boiled gnocchi to the oiled pan of oil. Add garlic and herbs and cook on both sides.
- Season with salt and pepper and serve either on its own or with a sauce. We love a chunky homemade tomato sauce and a sprinkling of vegan Parmesan.
Thanks for reading,
Fancy Cauliflower Cheese? Check out this simple to follow dairy-free recipe here.