Vegan Gnocchi

photo cred. – Karolina Grabowska

INGREDIENTS

• 2 peeled and sliced potatoes
• As needed but at least a pint of all-purpose flour
• 1 clove of garlic
• ¼ cup garden peas
• 20 fresh tomatoes
• 10 pieces of sun-dried tomatoes
• a sprig of fresh thyme
• 8 leaves fresh basil
• Pinch of salt
• Pepper to taste

DIRECTIONS

• Boil the potatoes until they are soft enough to mash for about 25-30 until it’s fork-tender.
• Mash the potato and leave to cool down before adding to a large bowl with the flour.
• Stir until the ingredients come together to form a dough.
• Knead the dough just like any type of dough and set aside for 1 hour so it becomes firmer so it is easier to work with.
• Roll the dough out into a long cylinder with a circumference roughly the size of your thumb. Cut the dough into 1 cm cubes and roll each piece in flour to coat. With the fork, press gently each piece of gnocchi.
• Bring a pan of water to boil and cook the gnocchi for one minute

For the sauce:

• Fry the cubed aubergines and garlic in vegetable oil in a pan.
• After 3 minutes, add the fresh tomatoes and the sun-dried tomatoes to the pan.
• Cook for a further 2 minutes before adding 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, add basil while gently stirring them into the sauce.
• Serve and enjoy.

Inspired by Vegan and Food Living