Plant Based Recipes Daily
Ingredients
- What you need: 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 30 min till fork tender, drain, peal skin off with fork while still warm ⠀
On work surface put potato through a ricer (preferred method) or mash, then sprinkle with salt, gently combine using hands or dough cutter ⠀
Next add flour a bit at a time ,drizzle in oil, gently working it into a dough. Fold the dough in overlapping layers to help combine. The dough should be soft. Let rest for 30min⠀
Cut ball into 3 equal pieces. On a floured surface, gently roll into a long rope about 1 in thick, then gently flatten till about 2in wide⠀
Using piping bag with 1/4 in opening, or a plastic bag with bottom corner cut, pipe sauce across the length of rope in the middle leaving a boarder at top and bottom of dough, then top sauce with cheese shreds, don’t overstuff⠀
Seal the gnocchi by bringing the top and bottom of dough together, pinching dough together the length of the rope, give it a nice roll back and forth to ensure seal ⠀
Then cut into 1 inch pieces. Place on parchment lined tray, repeat with remaining dough ⠀
On stovetop using a nonstick pan cook gnocchi in batches using a pat of butter on medium high. Cook 4-5 min on each side or until crisp. Season as desired. Enjoy! Happy Sunday & Father’s Day ❤️❤️⠀