Turns out those fluffy little pillows of heaven they call gnocchi are actually pretty easy to make from scratch! Seriously, you knead to try it sometime.
You will need
Serves 4
- 750g potatoes, peeled and cut into large chunks
- 1 cup plain flour
- 1/2 teaspoon salt
- Pinch of cayenne pepper
- 1/4 cup flat leaf parsley, roughly chopped
Carbonara Sauce
- 1 cup cashews, soaked for 1-2 hours
- 1 cup (250g) silken tofu
- 1 cup unsweetened almond milk
- 3 teaspoons lemon juice
- 2 tablespoons extra virgin olive oil
- 1/4 cup nutritional yeast
- 1/2 teaspoon garlic powder
- 3 teaspoons onion powder
- 1/2 teaspoon salt
Directions
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Step 1
Boil potato for 20 minutes or until very soft. Drain well and set aside for 5 minutes.
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Step 2
Meanwhile, to make carbonara sauce, place all ingredients in a food processor and process until very smooth.
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Step 3
Mash potato using a potato masher until smooth. Add flour, salt and cayenne pepper and mix well.
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Step 4
Turn out onto a well-floured surface and knead for 1-2 minutes until flour is just incorporated (don’t overwork or the gnocchi will be tough).
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Step 5
Divide mixture into four parts and roll each piece into a log 2-3 cm in width. Slice into 2 cm long pieces.
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Step 6
Bring a large saucepan of salted water to a boil. Add gnocchi in 2 batches and stir gently to prevent it sticking to the bottom of the pan. Simmer for 2-3 minutes or until gnocchi floats to the top. Drain well and return to saucepan over low heat.
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Step 7
Gently stir sauce through gnocchi and heat through.
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Step 8
Spoon into serving bowls and top with parsley and cracked pepper.
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