Cooking/ Recipes

Potato Gnocchi

Potato Gnocchi

Cooking the potatoes is the only part of this healthy homemade pasta recipe that takes time, so I like to use potato flakes (skip the milk and butter when you make them) for a quicker weeknight meal! Try adding finely minced spinach or other veggies for creative colors once you master this basic version.

Potato GnocchiFold together into a stiff but soft dough (don’t over mix!):

4 cups cooled cooked potatoes (I stick in the freezer for a few minutes)
2 – 3 cups flour (add just enough to manage stickiness)
pinch salt (optional)
pinch nutmeg (optional)

Grab a handful of dough and roll it into a 1/2 inch diameter log on a floured surface. Cut into 1 inch pieces. Optional: make traditional gnocchi shapes by pushing each piece off floured tines of a fork with your thumb, to form a grooved and curved pasta.

Cook immediately in boiling water (done when it floats to top) or freeze for later.

I paired this with a creamy pesto but they can handle most any sauce. Leave a comment about how these turned out for you!

 

About the author: Ashley lives in wonderful San Francisco with her partner Diego and dog Potato (all vegan), so she has an obvious bias towards the tuber. They frequently travel and have found that celebrating vegan food usually enhances experiencing other cultures, rather than being too hard and making everything suck (like people told her when she was younger). Ashley and Potato have tested and approved these recipes.

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