vegan & gluten-free gnocchi

Ingredients:

• 2 jacket potatoes
• 1 Tbs olive oil
• grind of salt
• grind of black pepper
• ¾ C plain gluten-free flour (we use Doves)
• 1 flax*gg (3 Tbs water & 1 Tbs ground flaxseed)

Method:

1. Bake the jacket potatoes until lovely and soft (about 80 minutes in a 180°C fan oven).

   

2. Make a flax*gg. (3 Tbs water & 1 Tbs ground flaxseed)

3. Once the potatoes have baked, remove the flesh from the skin and mash or put through a ricer.

4. Mash in the oil, salt and pepper.

5. Stir in the flour. Then create a well in the centre of the dough and add the flax*gg and combine it by hand until just combined. (If you overwork it the gnocchi will end up heavy and dense).

6. Split the dough in two and on a floured surface form into a long dough sausage about 2cm thick.  Cut the sausage into gnocchi pieces about 1 cm long. Repeat with the second half of the dough.

7. Add the gnocchi to a pan of boiling water.  Simmer for a couple of minutes until they start to float. 

8. Drain the gnocchi and leave them to steam dry for a couple of minutes (I pop them in my colander to steam dry so they don't stick to each other. 

9. Add some olive oil to a frying pan, heat up on a medium flame. Once the oil is hot add your freshly made gnocchi and sauté for a few minutes until both sides are nicely coloured.*

Notes:

*I normally add in my sauce or fresh ingredients at the very end of the cooking process. The gnocchi pictured has also got some lovely vegan violife prosociano on it - a fab vegan parmesan cheese, fresh basil and some edible flowers - these are chives and rosemary flowers. YUM!