Homemade Vegan Pizza Stuffed Gnocchi
Ingredients
- 2-3 large russet potatoes (about 2 lbs)
- 1/2 cup-1 cup flour
- 1 tsp olive oil
- 1 tsp sea salt
- 1/2 cup pizza sauce
- 1/2-1 cup vegan mozzarella shreds
Preparation
In a large pot, cover potatoes with cold water, bring to a boil, then simmer for 30 minutes until fork tender, drain, and peel skin off with a fork while still warm.
On a work surface, put potato through a ricer or mash, then sprinkle with salt, and gently combine using hands or a dough cutter.
Next, add flour a bit at a time, drizzle in oil, gently work it into a dough, fold the dough in overlapping layers to combine, and let it rest for 30 minutes. The dough should be soft.
Cut the dough ball into 3 equal pieces. On a floured surface, gently roll each piece into a long rope about 1 inch thick, then gently flatten until about 2 inches wide.
Using a piping bag with a 1/4 inch opening or a plastic bag with the bottom corner cut, pipe sauce across the length of the rope in the middle, leaving a border at the top and bottom, then top the sauce with cheese shreds, and do not overstuff.
Seal the gnocchi by bringing the top and bottom of the dough together, pinching the dough together along the length of the rope, and roll it back and forth to ensure the seal.
Then cut into 1-inch pieces and place on a parchment-lined tray. Repeat with the remaining dough.
On the stovetop, using a nonstick pan, cook the gnocchi in batches with a pat of butter on medium-high heat for 4-5 minutes on each side or until crisp. Season as desired and enjoy.
