The Gnocchi Diaries.
I have never made Gnocchi before. Not even with bog standard flour, never mind gluten free. So this was a little home challenge for me over the last few days. There have been failures and triumphs. In the end, the results were delicious and satisfying so I'm writing this now to share with you.
All seriousness aside (!) Gnocchi is really really fun to make, a bit like play doh for grown ups. It's also cheap to buy the ingredients and can be as simple or complex a dish as you want to make it. The sweet potato variety I gobbled with a drizzle of garlic oil I had from the other day and some fresh basil from the plant on the sill. Yum. On the second attempt at potato gnocchi I added a splash of luxury by way of some english truffle oil in the mix to compliment the mushroom sauce going with it.
These recipes are vegan and gluten free; to include a wider cook audience, but feel free to use normal flour instead, or add bacon and real cream to the recipe depending on your chiefly desires.
My first attempt failed as I didn't mix the potatoes with the flour well enough. I had read something about "not handling it too much" and "make sure it's still hot" and "actually it doesn't matter if it's cold". So I was being too precious and delicate with the mixing and the kneading. My advice, once you've scooped the potato flesh out, just go at it with a fork and sieve small amounts of flour as you mix. You'll be able to tell when there's enough flour in there, the dough will start to stick together in a ball, a big dough ball you might say!
Cut your dough ball into quarters, roll each quarto out into a sausage and then cut into 2cm pieces. Squidge them with the back of a fork and place on a floured plate. Now, you can leave the gnocchi in the fridge for a bit until you're ready to cook, or freeze it and use the next day or whenever you're ready. Like a brilliant ready meal.
Now for the sauce, fry the mushrooms in a big pan with coconut oil. Either whizz all the other ingredients together in a blender or add the chilli, garlic, thyme, to the pan once the mushies have started to brown. Pop your gnocchi in to boil in salted water for 2-4 mins. Lower them into the pan with a slotted spoon and lift them out the same way. When they float they are done. Add the almond cream, lemon juice, salt and pepper to the mushrooms and pour over the gnocchi. Sprinkle with fresh parsley if you have it. Yum.
The sweet potato version? Exactly same process, you don't need to bake the potatoes for as long - 40 mins should do it. Mine didn't float but were done after about 4 minutes. I just drizzled garlic oil over with a sprinkling of fresh basil and some salt and pepper. Go to our "Cold Pizza for Breakfast" post for the garlic oil recipe. It keeps for up to a week and is a must for garlic lovers.
Make, enjoy, eat!