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  • Writer's pictureChrista Maynard

Gluten-free vegan gnocchi


Ingredients (quantity will depend on how much gnocchi you want)

  • Boiled potatoes (600-750g should make 4-5 small/medium servings)

  • Gluten-free flour (tapioca, cassava, sorghum, millet, chick-pea)


Method:

  1. Boil your potatoes in water with a pinch of salt until cooked.

  2. Rinse in cold water and allow to cool slightly before peeling off the skins

  3. Mash the potatoes in a large bowl

  4. Add your gluten-free flour bit by bit, kneading to a dough. I recommend tapioca flour for a fine consistency, but to add some other flours for nutritional value and diversity. I used a mix of tapioca, cassava, sorghum and chick-pea flour for the gnocchi in this image.

  5. Continue adding more flour as you kneed, so long as the dough continues to become sticky.

  6. When it seems minimally sticky and a firm dough consistency, place in a large bowl and refrigerate (covered) until you are ready to cook it (ideally, 2-3h), but really, just do what is practical. You could even prepare the dough the day before.

  7. (before you do anything else, start to prepare all your toppings, such as sauted mushrooms, broccoli, leek, walnuts or whichever toppings you like).

  8. Roll out your dough onto a floured board with a rolling pin to approx 1-1.5cm thick. Cut into squares (approx 1.5cmx1.5cm), and pull them loosely apart.

  9. Bring a large saucepan of water to the boil, add a pinch of salt and carefully drop in your gnocchi.

  10. Once it floats to the top (approx 1-2min) remove from the water, strain, and rinse.

  11. Return your gnocchi to the saucepan, toss with oil (eg olive oil, plus some linseed oil and avocado oil for nutritional diversity).

  12. Tip, toss with nutritional yeast before serving or adding any other sauce or topping.




Serving suggestions:

1) simply toss with olive oil, nutritional yeast and sauted vegetables such as mushroom, aubergine, broccoli, rosemary, and finish with baby spinach, basil and fresh tomatoes.


2) toss with a fresh pesto made from green leaves (eg.spinach/rocket/basil etc) blended with almond flour, nutritional yeast and olive oil. Served with sauted vegetables such as mushroom, walnuts, zucchini, aubergine, red onion) and serve with fresh sliced cherry tomatoes.


To make gnocchi with special pesto (a green super-food instant pesto)

Toss your oiled gnocchi generously with nutritional yeast (until it is well covered), then add a mix of chlorella and wheatgrass powders to your desired greenness, followed by almond four and as much extra olive oil as you need for a moist, dark green, grainy pesto.


You can make it as thick or thin as you like. It is super tasty. A blast of umami!


Gnocchi with special pesto tossed with baby spinach leaves

A kids meal, gnocchi with special pesto tossed with baby spinach, fresh tomatoes, broccoli and walnuts (you canadd mushroom too)

Top with a very generous serving of vegetables. eg. sauted mushroom and walnuts, leek with a dash of balsamic vinegar and broccoli, tossed with baby spinach and rocket leaves, a few baby rocket sprouts and nutritional yeast. As with pasta and any other meal with a 'carb' base, aim to maximise the ratio of veg to the carbs. If you can't even see your gnocchi that is perfect!!


As above without the nutritional yeast!

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