Homemade gnocchi has such a strong sensorial memory in my childhood that I can’t help but to think of my mom when I made this traditional recipe.
Although my mom’s recipe was slightly different, her care for the things she made has always stuck with me and when I made this recipe, I wanted to make sure it was perfect.
I was probably blessed with beginner’s luck but I won’t complain since these fluffy beauties turned out just right. If pillowy squares of dough made fresh with a rich and creamy sun-dried tomato sauce sounds heavenly to you, then I think I have a winner.
Vegan Gnocchi with Creamy Sun-Dried Tomato Sauce
I won’t lie. I was nervous to tackle the challenge to make gnocchi at home since I didn’t want to waste my organic potatoes and I honestly wouldn’t have any other option for lunch otherwise. But I was take aback as to how simple it was to create this classic Italian dish.
It may be a bit time consuming but in a way, making pasta with your own hands is such a therapeutic task. Almost meditative.
Creating something that you know is good for you and the ones you love is one of the premises of what it means to be a mom. So on her day, you wouldn’t miss the opportunity to pay it back, right?
The greatness of making gnocchi is that you can definitely prepare ahead (so she won’t even notice all the mess in the kitchen) and freeze it to use later. Plus, you can create a myriad of different sauces to go with it. Think of all the possibilities!
If you decide to make it ahead, this babies will be ready in less than 30 minutes (including the sauce) and you’ll have an indulging meal ready to serve to mum in no time. She’ll love you forever (kidding, she already does).
Making gnocchi can also be a task for a team in case your siblings want to join in in the effort of making mum a delicious, rich, indulging and fit-for-a-queen type of meal.
So let’s dig in?
A few tips first…
- White potatoes are best for this recipe. I won’t preach a certain type of potatoes but I will tell you that different varieties will present a different water content and it will affect the amount of flour you’ll need.
- Which comes down to my second point: learn to make things without measuring. Most of my recipes are done by simply adding ingredients and tasting to see if the dish tastes right. That’s the case with this recipe (sorry, not sorry). With just 2 simple ingredients and a few variables, I simply created my gnocchi by mixing potato and flour until the right consistency. However, I added a guide on the ingredients list. You’re welcome!
- It will take a few hours (about 2 to be a little more specific) to make the gnocchi if this is your first time but you get the hang of it. Here are the steps (illustrated):
After you are well informed of the situation but still interested in making this dish, then let’s do it!
- 1 kg of white potatoes
- 250 gr of white flour
- Salt
- 1 clove of garlic
- 50 gr of sun-dried tomatoes (slightly chopped)
- oil from sun-dried tomato
- 1 can of coconut cream
- Salt
- Pepper
- Nutmeg
- Paprika
- Parsley (chopped)
- Peel and chop potatoes and boil in a large pan until soft.
- Remove from pan and strain.
- Squeeze potato through a potato ricer (or get creative like I did). Season with salt to taste.
- On a clean surface, sprinkle flour and transfer potato.
- Start adding flour and mixing through. Knead well and keep adding the flour.
- Once the dough is even and smooth, it is ready. The dough shouldn't stick to your hands.
- Cut dough in even parts and with the surface evenly floured roll the dough to create a rope of about 4 cm thick.
- Cut rope in about 2 cm and roll into small balls.
- With the help of the back of a fork, slightly press the balls against it to create a pattern on the gnocchi (optional step).
- Transfer gnocchi to a plate.
- To cook the gnocchi, boil water in a large pan and add salt.
- Once the water is boiling, place the gnocchi in pan (just enough to fill the bottom of the pan).
- When the gnocchi starts floating, remove it with a skimmer.
- Now, in a non-stick pan, add oil and heat it up. Add the cooked gnocchi until golden brown. Remove from pan and serve (optional step).
- In a pan, add the oil (from the sun-dried tomato container).
- Sauté the garlic and add the chopped sun-dried tomato.
- Then add the coconut cream and stir.
- Season to your taste and let it reduce for about 15 minutes.
- Remove from heat and serve over gnocchi.
- Top with chopped parsley and nutritional yeast (optional).
- Enjoy!
Happy Mother’s Day!
Peace & Love,
Larissa
Follow Eat Yourself Green on Instagram, Twitter & Facebook.
No Comments