Today’s recipe is for homemade gnocchi! An Italian classic that we turned vegan for you guys.
The word gnocchi is thought to come from nocca, which means knuckles, or from the Lombard word knohha, which means knot (such as wood knot) or walnut—all words that imply the small, tight, rounded shape of gnocchi that we know today.
The gnocchi family is numerous, to paraphrase Artusi, and when you look at the extended family tree, you see that in many ways, these recipes—the early bread-and-flour versions in particular—are the predecessors of pasta. But even moreso than pasta, this humble and beloved preparation has largely remained a homemade one, keeping the Italy’s traditions safe in the kitchen. (Thanks Saveur)
Eating them is an absolute delight – they are so gentle and tasty! We made our gnocchi using only two ingredients – potatoes and flour. The ratio is 2:1 (potatoes:flour). You need to boil the potatoes and mash them (seasoning with a bit of salt), let them cool down a bit and then add the flour and start kneading. The whole process of making them is quite amusing because you end up these beautiful tiny pieces of goodness that bring you so much happiness.
We created a very simple sauce to accompany them. We cooked some aubergines with garlic in vegetable oil and then we added fresh tomatoes, sun-dried tomatoes, garden peas, pine nuts and fresh thyme – oh my …. a real show stopper!
The ways you can use gnocchi are numerous – you can do all the things with them that you do with pasta. Let your imagination free and listen to your foodie heart.
Let’s go through the process one more time with the list of the ingredients.
- 250 gr potatoes
- 125 gr flour
- 100 gr aubergines
- 1 clove of garlic
- 50 gr garden peas
- 100 gr fresh tomatoes
- 20 gr sun dried tomatoes
- a sprinkle of pine nuts
- a bit of fresh thyme
- salt, black pepper
- Start by boiling the potatoes, until they become soft enough so you can mash them (about 30 minutes - if you cut them in smaller pieces)
- Let the mash cool down and add the flour
- Knead the dough just like any type of dough and set aside
- I kept it in the fridge for 1 hour so it becomes a bit firm and this makes it easier working with
- Roll it out in the shape of a long cylinder with a circumference size of your thumb
- Cut 1 cm cubes out of it and roll them in some more flour
- With the fork, press gently each one of them so you get this beautiful linings that later on will represent small containers for tasty sauce
- And your gnocchi are done - they only need to be cooked in boiling water for less them a minute - when they are completely fresh
- For the sauce:
- Start by frying the cubed aubergines and garlic in some vegetable oil
- After 3 minutes you can add the fresh tomatoes and the sun-dried tomatoes as well
- Cook for another 2 minutes and add the garden peas
- Season with a bit of black pepper, salt and add the fresh thyme
- Turn the heat off and then add the cooked gnocchi and just gently mix them with your beautiful sauce
- Serve and sprinkle with some pine nuts for extra delicious flavor
It’s a really satisfying process and it’s worth the time preparing it. A good way start your weekend and inviting some guests over to your place. They will go home absolutely delighted.
We are sure that you will find this meal really tasty and you will even create your own variations with gnocchi. It’s perfect for a low budget menu that doesn’t lack in quality!
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Bye bye now! See you soon 🙂