Vegan, gluten-free potato gnocchi

This recipe is super easy and makes an impressive dish. I usually serve it with a spicy, garlic tomato sauce, but the gnocchi is also great with pesto, sage and vegan butter (like the pumpkin gnocchi), or your favorite jarred sauce. If I am making a fresh sauce, like the tomato sauce, I like to add the gnocchi directly to the pan to absorb some of the sauce before reaching the plate!

You can make the gnocchi in advance and leave them out at room temperature for a couple of hours before cooking, just make sure they are not touching each other or they may stick together during cooking. You can also freeze and store up to 3 months. I recommend freezing them well spaced out on a tray, and once frozen putting in an air tight container. Cook directly from frozen.

Microwaved potatoes, cooled and ready for mashing!

Mashed potatoes!

Roll dough into a rope and cut the gnocchi.

Ingredients:

2 medium baking potato (about 500 g)

120-180 g (1 to 1 and 1/2 cups) gluten free flour

salt and pepper

pinch of nutmeg

olive oil

Method:

1. Rinse potatoes and prick all sides with a fork. Microwave in 3-4 minute intervals until potatoes are soft. Cut into quarters and allow to cool

2. Using a spoon or fork, scoop the flesh out of the potatoes and place in large bowl. Discard skins. Mash potatoes well using a fork, potato ricer, or potato masher. Make sure there are no lumps

3. Add a large pinch of nutmeg and salt and pepper to taste

4. Add flour a few spoonfuls at a time. The amount of flour you will need will vary based on the moisture in the potatoes. You want to add as much flour up to 180 g as you can without the dough becoming too dry and falling apart. The dough should hold together in a ball and be dry to the touch but not crumble. If your potatoes are quite dry, add a little bit (small spoon) of olive oil to help the dough stay together

5. Divide the dough into four pieces. Roll each piece into a long rope, about 1.5 cm thick. Cut the gnocchi from the rope, about 1 cm thick. Repeat with remaining dough

6. Bring a large pot of water to boil. Add the gnocchi and cook about 2 minutes until the gnocchi are floating. Using a slotted spoon remove gnocchi from boiling water and top with your sauce of choice

Serves 2

Note:

You can microwave the potatoes in advance and store in the fridge so they are cool and ready to use. This will save a lot of time and turn this into a quick dinner!