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 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
