Italian food has a way of spinning its magic on food lovers from everywhere! While pastas and pizzas are popular, their more gourmet friend Gnocchi has always been one I wanted to try making from scratch. Truth be told, it's not easy or quick but ohhhh so worth it...especially as I could make it eggless and vegan! Tasted just perfect with the light fluffy Gnocchi & delicious roast pumpkin and definitely will be made often.
Here it is, my VEGAN POTATO GNOCCHI with caramelised onion, roast pumpkin & chillies:
Ingredients for two plates: 5 medium sized potatoes boiled & skin peeled, 1 cup of wheat flour (or can use plain flour), 1.5 cup cubed pumpkin, 1 onion sliced thinly, 1 tablespoon garlic, few chillies as desired, handful of walnuts/pine nuts, parsley for garniush, olive oil for cooking, salt.
Make: To make the Gnocchi mash the boiled potatoes in a bowl completely so it is fully smooth. Add in a pinch of salt and the flour spoon by spoon while mixing with your hands into a soft dough. It should be a soft but non sticky dough (be careful not to use too much flour either). On baking paper roll with hands into strips as shown in the picture, then cut into small sections, use flour to shape nicely. Use a fork to imprint as shown. To cook the Gnocchi dough, drop one by one into boiling water. It should only take 3-4 minutes for them to cook, they will float up when cooked. Remove and keep aside.
In a pan, saute in olive oil, chillies, onion, garlic until onion is caramelised. Add in cubed pumpkin and roast till golden brown. Now add in salt and the cooked Gnocchi and pan fry all together. Sprinkle parsley and serve hot. Enjoy!
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