Scratch Gnocchi
Veganized version of Gordon Ramsay's gnocchi.
Ingredients
- 2 russet potatoes, baked and peeled
- 1/3 cup all purpose flour
- 1 tbsp vegan sour cream
- 2 tbsps extra virgin olive oil
- 2 sprigs fresh thyme
- 1/4 cup petite peas
- 2 tbsp vegan butter
- 1 clove garlic, minced
- 1 tsp salt
Instructions
- Rice the potatoes while they are still warm (otherwise, it will be much harder to rice them). If you do not have a ricer, you can also push them through a sieve. Otherwise, mash them up with a fork while also trying to "fluff" them.
- Sift flour over the potatoes. Add sour cream and 1 tbsp of olive oil.
- Using a bench scraper, fold a section of the potatoes over the top and inwards. Continue with this motion until a loose dough starts to form. Then, start using your hands to continue the folding motion, while gently pressing the dough into itself. Repeat this motion for approximately 1 minute.
- Roll the dough into a thick (2 inches in circumference) log. Divide the log in half. Begin rolling one piece into a long rope, approximate 12-16 inches. If the dough becomes too sticky, dust it with flour.
- Dust your knife with flour. Cut the rope into 1/2 inch thick pieces. Create dimples in each piece using the end of your spoon.
- Add your fresh pasta to a pot of salted boiling water. Cook until the pasta floats to the surface (approximately 90 seconds). In the meantime, place a non-stick pan over medium heat and add 1 tbsp of olive oil.
- When the pasta is cooked, transfer the gnocchi directly from the pot to the pan, which should be nice and hot by now. Cook until golden and flip (about 1 minute). Cook for an additional minute and add thyme, garlic, peas, butter, and salt. Spoon the butter over the pasta a few times.
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