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Potato
Gnocchi Veg HT MC Italian 45mins
Serves 4 as
a main course or 8 as a side dish
Hot Vegetarian Vegan Main
Course Dairy Free Eggless Italy Europe
Ingredients
675g/1�lb Potatoes, peeled and cut into chunks
150g/5oz Plain Whole Wheat Flour
�
teasp Baking Powder
1 � tbsp Olive Oil
Salt and Black Pepper
Instructions
1. Place the potato in a
large saucepan of cold salted water, bring to the boil then cook for 20 minutes
or until tender.
2. Drain the cooked
potatoes well, return to the pan and mash with a potato masher or fork until
smooth.
3. Add the remaining
ingredients to the mashed potatoes and mix well to form a dough. Transfer to a
lightly floured board and knead the dough until smooth, dusting with extra
flour if necessary to prevent sticking.
4. Pull off pieces
of the dough about the size of a cherry tomato, and roll into balls. Set each
one aside on a floured surface whilst you finish the remainder.
5. Flatten the balls with
the back of a fork, using the tines to create ridges then fold them in half,
with the marks on the outside. The overall size should be approximately
2.5cm/1 inch in length but it's not too important, just make sure the sizes are
ore or less even.
6. Bring a large pan of
salted water to the boil, then keeping the water bubbling, add the gnocchi, and
cook until they float to the top. This only takes a 2-3 minutes depending
on the size.
7. Drain well and serve
with a Basil and Tomato sauce or another sauce of your choice.
This will serve 6-8 as an
accompaniment (acc)
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free Recipes |
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