Delicious Plant-Based Potato Gnocchi
These comforting, pillowy dumplings are sublime when tossed in homemade marinara or pesto. They are also great added to a soup or baked like lasagna.
Prep: 1 hr 45 mins
Cook: 5 mins
This recipe is from Cathy’s cookbook Love the Foods That Love You Back.
Ingredients
Ingredients
- 2 pounds 3 ounces waxy yellow potatoes, such as Yukon Gold or Yellow Finn
- 2 ½ cups white whole-wheat flour
- 2 tsp mild white (shiro) miso powder (optional)
- ⅓ cup red miso paste (optional)
Instructions
Instructions
- 1. Place the unpeeled potatoes in a pot, and cover them with cold water. Bring to a boil, lower the heat to a simmer, and cook until the potatoes are fork-tender (30 to 40 minutes, depending on size). Don’t overcook the potatoes, or the gnocchi will be waterlogged.
- 2. Drain and immediately rice the potatoes onto a large cutting board.
- 3. While they are steaming, use a fork to incorporate the flour and white miso powder (if using). As soon as you can handle the heat, continue with your hands until all the flour has been mixed.
- 4. Knead the dough for 3 to 4 minutes, until it is homogeneous and smooth.
- 5. Use a rolling pin to flatten the dough into a ¾-inch-thick rectangle. Slice into ¾-inch-wide strips.
- 6. For a simple gnocchi, roll out each strip into rounded snakes using your hands. Cut the strips into ¾-inch-long dumplings. For the classic ridges that capture and hold sauce best, roll the pieces of dough over a grooved gnocchi board. (You can also create these grooves using the back of a fork.)
- 7. For classic boiled gnocchi, boil a large pot of water seasoned with red miso paste, if desired. Add the gnocchi all at once. Stir gently.
- 8. Once the water returns to a boil, the gnocchi will begin to rise to the surface. Cook them for an additional 3 minutes, skimming off any foam that accumulates, then test for doneness. Drain with a large skimmer, add sauce, and serve immediately.
Cooking Tips
Cooking Tips
- 1. If you will not be cooking the gnocchi immediately, freeze them on a parchment paper–lined baking sheet in a single layer for 3 hours until solid, then transfer to an airtight bag, squeezing out the air before returning to the freezer where the gnocchi will keep for up to a month.
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