theveganpea

My Little Peas will know that gnocchi is my absolute favourite – and this is top of my list.

Preparation time: 3 hours (including cooking time)

Ingredients (serves 4):

• 4 large baking potatoes
• 1 punnet of cherry tomatoes
• Gluten-free plain white flour (I love Doves Farm’s one)
• 6 sprigs of fresh oregano
• 10 sprigs of basil (I use a whole 28g pack from Sainsbury’s)
• 2 garlic cloves
• Salt
• Pepper (at discretion – I love pepper so use 8 turns of the mill!)
• 5tbsp of Kalamata olive oil

Method:

1. Bake potatoes in their skin for 1h 30mins at 250 degrees Celsius
2. Make your tomato paste:
   • Blend tomatoes until smooth and add pepper, garlic and basil
   • Add the tomato sauce into a hot pan and let it reduce down into a dry paste
   • Add salt to taste, as well as pepper, fresh oregano and olive oil to them
3. Remove the potatoes from the oven and peel the skin off
4. Use a potato ricer to mash the potatoes, with a good glug of extra virgin olive oil and a pinch of salt, into a really smooth mash
5. Once the potatoes are smooth add a bit more salt so it tastes a bit over salted (it will balance out when you add the flour)
6. Mix your tomato paste into your potatoes
7. Add gluten free flour to the potato mash (add it tablespoon per time as you want to add just enough for the mixture to bind to be shaped. Mix by hand!
8. Shape your gnocchi (roll into a few sausages and then chop)
9. Add into pre-boiling water with a pinch of salt and olive oil
10. Boil them until they float and then drizzle with some EVOO (or another sauce of your choice if you prefer!)
11. Enjoy my Little Peas!