MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Scratch Gnocchi
Categories: Italian, Pasta, Vegetarian
Yield: 2 Servings
2 Russet potatoes; baked and
- peeled
1/3 c All purpose flour
1 tb Vegan sour cream
2 tb Extra virgin olive oil
2 Fresh thyme sprigs
1/4 c Petite peas
2 tb Vegan butter
1 cl Garlic; minced
1 ts Salt
Preparation time: 29 minutes
Cooking time: 3 minutes
Veganized version of Gordon Ramsay's gnocchi.
Rice the potatoes while they are still warm (otherwise, it will be
much harder to rice them). If you do not have a ricer, you can also
push them through a sieve. Otherwise, mash them up with a fork while
also trying to "fluff" them.
Sift flour over the potatoes. Add sour cream and 1 tb of olive oil.
Using a bench scraper, fold a section of the potatoes over the top and
inwards. Continue with this motion until a loose dough starts to form.
Then, start using your hands to continue the folding motion, while
gently pressing the dough into itself. Repeat this motion for
approximately 1 minute.
Roll the dough into a thick (2" in circumference) log. Divide the log
in half. Begin rolling one piece into a long rope, approximate 12 to
16". If the dough becomes too sticky, dust it with flour.
Dust your knife with flour. Cut the rope into 1/2" thick pieces.
Create dimples in each piece using the end of your spoon.
Add your fresh pasta to a pot of salted boiling water. Cook until the
pasta floats to the surface (approximately 90 seconds). In the
meantime, place a non-stick pan over medium heat and add 1 tb of
olive oil.
When the pasta is cooked, transfer the gnocchi directly from the pot
to the pan, which should be nice and hot by now. Cook until golden
and flip, about 1 minute. Cook for an additional minute and add
thyme, garlic, peas, butter, and salt. Spoon the butter over the
pasta a few times.
Recipe by Joanne Molinaro
Recipe FROM: <
https://thekoreanvegan.com/scratch-gnocchi/>
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