Cooking Method:bake, boil and sauté!
Prep Time:20 mins
Cook Time:20 mins
Gnocchi are a wonderful Italian comfort food, so what could go better with them than scrummy fresh veg, you can find in abundance around the Med?
- 2 jacket potatoes
- 1 Tbs olive oil
- grind of salt
- grind of black pepper
- fresh thyme ( a few sprigs)
- fresh rosemary chopped fine (a little goes a long way!)
- ¾ C plain gluten-free flour (we use Doves)
- 1 flax*gg (3 Tbs water & 1 Tbs ground flaxseed)
- olive oil
- 2 garlic cloves (sliced super thin or diced in tiny chunks)
- 1 chilli pepper (sliced small)
- 2 large red peppers (chopped into chunks)
- 2 courgettes (chopped into chunks)
- 18 vine tomatoes (like baby plum, cherry or Vittoria)
- another handful of fresh thyme
- (fresh lemon juice for serving)
Bake the jacket potatoes until lovely and soft (about 80 minutes in a 180°C fan oven).
Make a flax*gg. (3 Tbs water & 1 Tbs ground flaxseed)
Once the potatoes have baked, remove the flesh from the skin and mash or put through a ricer.
Mash in the oil, salt, pepper and herbs.
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). You want it lovely and light and fluffy.
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.
Add the gnocchi to a pan of boiling water. Simmer for a few minutes until they start to float.
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).
Add some olive oil to a frying pan, add the garlic and chilli and heat up on a low flame so that the oil gets all the flavour infused into it.
Once the oil is hot add the red pepper chunks and the freshly made gnocchi. Once one side of the gnocchi is the golden colour you want it, flip them over and add in the chunks of courgette and whole baby tomatoes. I also like to add a whole load more fresh thyme into the pan at this point.
Once the second side of the gnocchi is golden the dish is ready to serve. Pop into a couple of bowls and enjoy yummy, scrummy great for your tummy comfort food.
We like to add a squeeze of fresh lemon juice and a good grating of violife's vegan prosociano over the top. YUMSVILLE! Let us know how you serve yours 😉