Crispy whole wheat flour gnocchi
vegan-friendly, dairy-free, plant-based
Equipment
- potato masher
Ingredients
Ingredients for the gnocchi
- 590 g / 20 oz potatoes
- 380 g / 13,5 oz whole wheat flour
- 2 tsp salt
Ingredients for the green pesto
- 20 g / 1 1/2 cups fresh parsley leaves
- 20 g/ 1 1/2 cups fresh basil leaves
- some fresh mint leaves
- 1 garlic clove, minced
- 1/2 tsp sea salt
- 30 g / 1/4 cup pine nuts
- 100 g/ 3/4 cup extra virgin olive oil
- 50 gams stale bread, finely crumbled
- 1/4 to 1/2 cup water
Instructions
Make the gnocchi
- Cook the potatoes in a steam cooker or in a large pan with lots of water. About 25 minutes.
- Remove the potatoes and peel them when they're still hot. Use a fork and a peeler to avoid burning your fingers.
- Mash the hot potatoes with a masher. Add the flour and salt and knead just until well combined.
- Flour the working surface with some rice flour.
- Form a log of about 1,5 cm diameter and cut into little cubes (about 2×1,5 cm).
- Roll each cube over the back of a fork (or use the wooden gnocchi tool if you own one).Place over a rice floured surface.
- You can cook your gnocchis immediately or freeze them. I don't recommend keeping them in the refrigerator as they will stick together.
- To cook: fry them in a lightly greased non-stick fry pan. If you prefer, you can cook them in boiling salted water until they come to the surface (not crispy).Enjoy with a homemade sauce like this green pesto.
Make the pesto
- Wash and pat dry the leaves. Drying them carefully is the key to keep the bright color.Place the leaves in a food processor (stainless steal food processor are best to preserve the vibrant green color).
- Add the salt, garlic, bread, pine nuts, and extra virgin olive oil. Pulse a few times, until finely ground.
- Slowly add water and blend smooth and creamy.
- Pour the sauce into a medium size bowl and add the crispy gnocchi. Toss to cover and enjoy!
- With this amount of ingredients, you will get about 6 servings.
- This is the amount my food processor needs to blend the ingredients properly. Feel free to reduce quantities if you're food processor is different.
- You can place the remaining sauce for another use in an ermetic jar and keep it in the refrigerator for 1-2 days.