Gnocchi, the fluffy potato dumpling pasta, is my favourite food of all time. Usually it’s got egg and/or parmesan in it, but I haven’t found that it’s needed especially with a dollop of yoghurt to bind. I made four different colours by mixing sweet potato, beetroot and spinach in – how-to’s below 🙂 This pasta has a notorious reputation for being hard to make, but you’re fine as long as you’ve got a feel for how the dough should be – smooth and soft, like very soft play dough. Don’t pulverize it into a tough blob of goo, just make sure it’s mixed enough that it holds its shape and doesn’t fall apart on you!
Approximate cost to buy everything: $12
Will serve: 4 people
Time taken: 50 minutes to bake the potatoes, an hour or so to cool and 20 minutes to roll and cook the gnocchi – total about 2 hours but only half an hour of this is work.
The protein, iron and calcium I’m not getting from meat? A very small amount of each. The ratio will boost depending on the sauce you serve your pasta with. As with all pasta… because it’s pasta. Lol
2 1/4 cups plain flour, plus extra for dusting
1/4 cup plain vegan yoghurt
1.5kg potatoes – use floury varieties such as desiree, sebago and russet that are preferably not-just-bought to avoid gluey, wet gnocchi*
3 tsp salt (it needs a lot.)
*(optional: substitute half of the potato for sweet potato, beetroot or mashed cooked spinach to make coloured gnocchi. You can omit the yoghurt if you use beetroot or spinach as it’s wet enough to not need the yoghurt’s help.)
Preheat oven to 180*C.
Place potatoes in a baking tray and drizzle with oil. Bake for 50 minutes or until very tender, then remove from the oven and leave to cool completely.
Remove skins from potatoes and place fluffy insides in a bowl. Mash until as smooth as possible – use a ricer if you have one, or just pulverise it with a fork on a flat surface. Add yoghurt and salt, then stir to combine. Sift flour inside and stir until just combined into a soft dough.
Turn dough out onto a flour-dusted surface and give a light knead until soft and smooth like airy play dough. In portions, roll dough out onto logs and chop into small gnocchi pieces. Leave finished pieces of gnocchi on a floured baking tray until ready to cook.
Set plenty of water to boil in a saucepan, add some salt, and pour gnocchi in. Boil gnocchi until it floats, then scoop out using a slotted spoon and place onto a plate.
Serve gnocchi however you like – I fried mine up with some olive oil, salt, sage and pine nuts 🙂