Gnocchi – vegetables – Hope you will like this one also, it is one of the best vegetables. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Most restaurants nowadays have vegetarian options available right on the menu. If not, ask your server if there is something that can be made for you. If you are at a more upscale restaurant, the chef will most likely be willing to whip up something for you, as it shows their talents and feeds their ego.
Ingredients (use vegan versions):
- potato
- plain flour
- sea salt
Directions:
Boil potatoes with their skins on in well salted water. When well
cooked drain, leave to cool slightly. Peel skins off & mash well, the
finer the better, the potato will be dry & powdery. Add 1 part flour
to 4 parts potato eg. 1000g potato needs 250g flour. Add salt if
desired or herbs & spices. With hands mix well until a dough is
formed. Transfer to a floured bench knead for a few minutes. Devide
dough into workable portions. Roll into thin logs, approx. 1.5cm &
chop along into 2cm pieces, put a fork mark on each put aside o
floured tray. Boil a large pot of water drop gnocchi in, boil until
the gnocchi floats to the top count to 20 & take off the boil. DO NOT
OVERCOOK. Give a quick rinse under cold water serve immediately. My
favourite is a pretty basic Napolitana sauce which is chopped garlic &
onion sauted in olive oil basil, tomatoes, vegie stock & a few chopped
sun dried tomatoes.
VERY IMPORTANT: A large part of the success of gnocchi is keeping the
potatoes dry, that”s why their skins are kept on for boiling, a wet
potato mixture will produce gluggy gnocchi.
Serves:
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