Original recipe was through the Aurora Rec Center. Check out that link for more gnocchi recipes as the one below is just basic gnocchi. Gnocchi is a fun potato pasta and it’s fairly easy to make (although it does take some time, plan on around 45 minutes to an hour, assuming you bake the potato in the microwave). While you can buy gnocchi premade at the store, fresh is definitely tastier. The classic way to make gnocchi is to boil it, but I prefer it fried on the stove (especially if you’re making it the vegan way, frying it will likely keep it together better). I like to eat them using chopsticks.
INGREDIENTS
- 1 russet potato
- 1 flax egg (1TB ground flax seed, 2 ½ TB water)
- Salt, pepper, garlic powder
- About ⅓ cup flour
- Oil
- Vegan butter
- 1 tsp garlic (2 cloves)
- Sage
- Ingredients for dipping sauce
DIRECTIONS
- Bake a potato. If you’re like me, bake it in the microwave for about 10 minutes (flipping halfway). You can make whatever dipping sauces you want during this time (see below for ideas).
- While the potato is also baking, make your flax egg – stir 1 TB of ground flaxseed with 2 ½ TB of cold water, let sit in fridge for 10-12 minutes.
- Once the potato is baked (aka really soft), peel the skin off. Do this while it is still hot.
- If you don’t have a potato ricer, like me, break the potato with your hands or a fork into manageable chunks. Then shred/mash the potato into tiny pieces and lay out across a surface. If you do have a potato ricer, good for you, use that. Sprinkle potatoes with a generous amount of salt and pepper. Add in some garlic powder if desired.
- Pour your flax egg and ¼ cup of flour onto the shredded potatoes.
- Use a bench scraper (or a metal spatula in my case) to mix the egg and flour into the potato. I just chop it all up and fold it into itself until a dough has formed.
- Press the dough flat into a round then fold in half and press down again (like a light kneading).
- Sprinkle flour over the dough and continue the folding and pressing, sprinkling more flour each time until you have a nice uniform dough (I usually fold and press 2-3 times). (The gif above skips steps #6-8, sorry!)
- Dust the dough with flour again and roll into a log.
- Chop the log into smaller pieces and roll those into the size you want for gnocchi.
- Cut the smaller logs into gnocchi sized pieces.
- Heat a sauté pan over medium to medium high heat and add oil and butter.
- Fry the gnocchi in the pan, sprinkling sage and more salt over it.
- Once the gnocchi have cooked for a couple of minutes, add the garlic and continue cooking the gnocchi until nice and golden. It’s ok if some of the gnocchi gets a little black, it will still taste great.
- Serve gnocchi with your choice of dipping sauces, or, if you’re not vegan, cover them with some delicious cheese sauce.
Serves: 1 potato makes around 20 gnocchi. I’d say that serves 1 person. Two large potatoes could easily serve 2 to 3 people.
Leftovers: Only decent if you have an air fryer or are willing to fry them up again on the stove.
Dipping sauces I’ve enjoyed:
- Mayo dill dip – courtesy of The Edgy Veg
- Mojo verde sauce – courtesy of Host the Toast
- Frank’s Buffalo Sauce
Just Lauren 