This is a basic gnocchi recipe, with an easy sauce.
Once you’ve nailed the gnocchi itself, the imagination can run wild with flavour combos. They will be little sponges to whatever you work with and absorb all the deliciousness.
- 800g red potatoes *unpeeled
- 180g gluten free plain flour
- 2 free range eggs
- sea salt
- 1/2 cup dairy free butter
- 2 garlic cloves minced
- handful baby spinach
- 1 tbsp pine nuts
- 1/2 tsp dried oregano
- fresh chopped parsley
- black pepper
- dairy free parmesan
Scrub the potatoes and place whole in a large saucepan filled with cold water. Bring to the boil and then simmer until the potatoes are tender (I’d suggest checking at around 20 mins). Drain and peel. This is easiest whilst they are still hot. You can use a small sharp knife. Don’t burn your fingers!
Run the cooked potatoes through a potato ricer and into a large bowl. Leave to cool. I cook mine in the morning and leave until the evening to prepare.
Make a well in the center of the cooked potatoes. Break the eggs into a bowl and whisk them lightly with a fork. Pour eggs into the well of potatoes. Mix/incorporate using a spoon.
Add about 3/4 of the flour and mix. Bring it together with your hands. With the left over flour, dust your surface. Place your gnocchi mixture on top. Shape into a large log, incorporating a bit more of the flour on the surface. Don’t overwork your dough.
Separate the log into 6 even pieces and roll out into thin logs. Cut into 1cm gnocchi. Cover with a tea towel.
Add dairy free butter and garlic to a frypan. Cook over a medium heat until the butter is melted. Cook an additional 5 mins until butter is slightly browned. Stir occasionally. Add the spinach and pine nuts. Wilt the spinach through. Remove from the heat and stir in herbs/pepper.
Heat a saucepan of salted water on a low and steady boil. Drop in small batches of gnocchi and scoop up with a slotted spoon as soon as they float. They don’t take long! Maybe a minute or two. Don’t cook them all at once.
Place on warmed plates.
Drizzle the burnt butter sauce over the gnocchi and top with dairy free parmesan and additional parsley.