Updated: Sep 5, 2018
Making gnocchi has been a very fun experience. If you have kids, get them to also make it with you. If not, ask your husband/wife/other family members/friends to help out. It's definitely more fun to make when you make it with other people. Cooking together builds relationships, so I recommend you to try it with your loved ones.
So first, you want to get started by boiling the potato until gets tender. While the potato is cooking, start preparing the sauce (see the recipe below for details).
When you're making the gnocchi, I like to mash the cook potato before putting it in the food processor with the gluten-free flour and salt. If you are not gluten-free, then you can replace with normal plain flour. And I got the Doves Farm Gluten-Free Flour at the health food store called 'Obbio' in Barcelona (Spain), but be sure to check out your nearest health food store or Amazon if they sell it.
Now, once the dough is forming into a ball in the food processor, take it out and place it on a floured work surface.
Then, divide it into 4 and form a long thin rope with about 1-3 cm or (1/2 or 3/4 inch) in diameter. After that, take a sharp knife and cut it into 3 cm or 1 inch pieces.
Once they are cut into small pieces, take a fork and place it facing down on your work surface and slide each piece of gnocchi from the bottom of the fork to the top, creating lines to give it more of that gnocchi look.
Remember, they don't have to look perfect! So don't be too hard on yourself if they are not perfect looking. Once you are done sliding all of the pieces, boil them in a salted water until the pieces float on the surface.
After, I know some people like to heat a frying pan with butter (you can use vegan butter, if you're vegan or use coconut oil) and lightly toss until golden, you can choose to do this first before serving it with my mushroom rosemary sauce or with any other kind of sauce you'd like!
1 medium white/yellow potato (about 260g)
1 cup of gluten-free flour (I used Doves Farm Gluten Free Flour)
1 tsp of salt
1 tbsp of extra virgin coconut oil
Portobello mushrooms, chopped
4 cloves of garlic, minced
1 shallot, chopped
1 tbsp of rosemary
1 cup of plant-based milk (I used rice-coconut milk)
1 cup of vegetable broth
1 tbsp of apple cider vinegar
2 tbsp of tapioca starch
1 tbsp of nutritional yeast
Pink Himalayan salt, to taste
Black pepper, to taste
Peel the potato and boil it until it becomes tender.
While the potato is cooking, prepare the sauce. Heat a cast iron skillet or a saucepan on medium high and add the coconut oil. Then, sauté the minced garlic and chopped shallot for about 30 seconds, then add the chopped mushrooms. Sauté until the mushrooms become tender. Season with Pink Himalayan salt and black pepper.
Add the plant-based milk, vegetable broth, lemon juice and tapioca starch to the sauce. Mix together until well-combined. Turn the heat to medium low and leave it simmering.
Once the potato is cooked, mash it in a bowl. Then, transfer the mashed potato into a food processor along with the gluten-free flour and salt. Blend on high until a dough ball forms.
Sprinkle flour over your work surface, divide the dough ball into 4. Roll each piece of dough into a long thin rope (about 1-2 cm or 1/2 or 3/4 inch in diameter). Then, with a sharp knife, cut it into 3cm or 1 inch pieces. Place a fork facing down on your work surface and slide each gnocchi from the base of the fork to the top creating lines to give it more of that gnocchi look.
Boil some water in a medium pot with some salt and add about 15 pieces of gnocchi at a time. Boil until they float and then remove to a plate. Repeat until all of the other pieces are cooked.
Back to the sauce, add the nutritional yeast and stir. Let it cook for another 2-3 minutes. Make sure to taste the sauce and see if you need to add more salt or pepper.
Serve the gnocchi with the sauce.
If you have any questions or comments, write a comment or email me at firstname.lastname@example.org
Tag me @bitetoroots on Instagram once you have made this recipe! Hope you enjoy it!