Cooking Method:bake, boil & sauté!
Prep Time:20 mins
Cook Time:20 mins
Gnocchi are lovely comforting cosy Italian creations which you can enjoy with your favourite sauces or pestos. Really easy to make and even easier to eat.
- 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)
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 and pepper.
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).
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 couple of 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, 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.*
*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!