Vegan Gnocchi
Vegan Gnocchi, Italian style easy to make when you want something like pasta… but not ACTUALLY pasta. Just 5 ingredients easy peasy
Servings
4
Ready In:
2hrs 45min
Calories:
610
Good For:
Sunday Lunch
Inroduction
About this Recipe
By: John Doe
Gnocchi is one of my a favourite things to make. It’s totally vegan!
You can cover it in your favourite sauce, or simply make it ahead and keep it in the fridge or freezer
Ingredients
- 250 g Potato mashed
- 120 g All Purpose Flour
- 1 15-ounce can of chickpeas
- 1 cup of kale
- Olive oil extra virgin.
- Salt peper to taste
How To Make Vegan gnocchi with popcorn chickpeas and kale Italian style !
Nutrition
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- Protien 35%
- Carbs 76%
- Calories 12%
Step by Step Instructions
Step 1
Peel and boil the potatoes for 15 minutes until completely soft.
Mash the potatoes thoroughly,
Step 2
Add the flour gradually and work it into the potato completely before adding more. Continue kneading until all the flour is used up and you have a dough that isn’t sticky but is still soft.
Step 3
Cut the dough into 4 pieces and roll each one into a sausage shape about 1/2 inch in diameter. Cut the sausage into 1 inch chunks. If you want to, roll each piece down the back of a fork. Rolling the pieces down or you can make little flat ball and press down in the middle to make a crevice as picture
Step 4
Bring a large pot of salted water to a boil and drop the gnocchi pieces into the water in small batches. When they float to the top they are ready, so fish them out with a slotted spoon. At this point you can add your favourite sauce, or pop them in the fridge, covered, to reheat later.
Step 5
Serve with. Pesto or with costa vegan Bolognese sauce Mama mia !! You can also fry them in a frying pan like i did in this picture fried with coconut oil Till golden brown then add popcorn chickpeas and cooked kale or spinach over top with a filet of extra vergin olive oil salt pepper to taste
People Who’ve Made This
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“Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed orci risus, tempus eget odio vel, interdum rutrum augue. Fusce suscipit vulputate ipsum id pulvinar. Nunc tristique sapien a mi sagittis facilisis. Vivamus vitae lobortis massa.”
