Anyone hearing the call of the carb? A slight change towards cooler temperatures and my body stops humming the tune and starts bellowing like Pavarotti. Noemie’s Gnocchi is one of my favourite ways to tame the wild call of the carb, and this recipe is as straightforward as it gets in the gnocchi world. I’ve had my heart broken too many times by my little potato pillows falling to pieces or becoming a big clump of little clumps. No more! It’s even easier if she makes them for you… hint hint Nome’s!
Gnocchi dough ingredients
1 ½ to 2 cups of all-purpose flour, or gluten free flour (you can also use 1 cup chickpea flour + 1/2 cup tapioca starch)
1 tsp salt
1 brown onion
2 cloves garlic
6 tomatoes, roughly chopped
Handful of pitted olives
- Preheat oven to 200 degrees.
- Start by pricking the whole potatoes, with a fork and place them on a baking tray (skin on). Bake for about 30/45 minutes. You can boil them, but by doing so you will have more moisture and will need to add more flour to your dough, resulting in tough gnocchi nuggets.
- Let the potatoes cool slightly, cut in half and scoop the flesh out the skins (you can make crispy potato skin with them!) and mash well with a fork or potato ricer (best option if you own one)
- Add 3/4 of your flour to the potato by gently kneading. You will incorporate the remaining flour as you roll and shape the gnocchi (A bread scraper can be used to combine the potato and flour on your bench if you have the space).
- The dough should be slightly sticky. If it is not easy to handle, add a little bit more flour until you feel like you can handle and roll the dough.
- Cut the dough into 6 equally sized portions and roll them in a tube shape.
- Cut tubes in 2 cm pieces. You can either cook them from here or you can roll the gnocchi pieces on the back of a fork (or even better, a gnocchi board if you’re that kind of fancy).
- Bring a pot of salted water to the boil, add gnocchi and cook for 2 or 3 minutes, or until they float up to the top.
- Add gnocchi to a hot frying pan and cook until golden (Or you can eat them as is).
- In another pan, fry some diced onions and chopped garlic until lightly golden.
- Add in roughly chopped tomatoes and cook until saucy.
- Add a handful of olives, salt and pepper.
- Pour your sauce over the gnocchi, top with some pesto, and basta!
Vegan basil pesto: