Homemade Vegan Gnocchi
Prep time
Cook time
Total time
Author: Vegan Insanity
Recipe type: Entree
Serves: 4
Ingredients
- 6 medium Russet potatoes
- 3 cups kamut flour (or all-purpose)
- 1 tsp salt
Instructions
- Preheat oven to 375F. Poke your potatoes with a fork and place on a large baking sheet. Bake for about 1 hour, or until a knife can be inserted into the middle of the potato easily.
- Slice the potatoes down the middle lengthwise and allow to cool for about 5 minutes.
- With a clean kitchen towel, grab hold of one of the potatoes and scoop the flesh out. Repeat with remaining potatoes.
- Pass your potato flesh through a potato ricer and place it all on a clean surface in your kitchen (the counter, the table, etc.).
- Gently spread out the potatoes on your surface and start sprinkling the flour on top, about a cup at a time. Cut the flour into the potatoes with a large spatula. Once the flour is absorbed, add another cup of flour, repeat and add ½ cup of flour and cut it in, as well. If you need the final ½ cup flour, add it, and cut it in. If you don't need it, just leave it out. You should be able to form the dough into a large disk.
- Dust with flour and then wrap your disk in plastic wrap and allow to sit at room temperature for about 45 minutes.
- Cut a chunk of the dough off of the disk and roll it until it is about ½ inch thick. Cut the roll into 1-inch pieces. Repeat with the remaining dough.
- Heat a large pot of water over high heat. Once the water is boiling, add 1 tsp salt, then add a bunch of the gnocchi (do this in batches - don't over-crowd them or they won't cook properly). They should sink to the bottom and then float to the top when they are done (about 2-3 minutes).
- Serve with marinara, vegan parmesan cheese and fresh basil or parsley.
Recipe by Vegan Recipes from Cassie Howard at http://www.veganinsanity.com/recipes/vegan-gnocchi/