Cooking to the Beat of Gnocchi!!

Gnocchi...yum:)

I do not eat pasta often, because it doesn't like to agree with my stomach, but when I do, and if I do, I like it to be worth the pain. Today I made Gnocchi for my family, that yes is vegan, but not because I used a modified recipe, it just so happens to not contain animal products in it. I served it        with a light tomato and rosemary sauce, since the pasta is so dense.

All your going to need is...            (makes four trays of gnocchi)
                                                      10 medium yellow/gold potatoes
Flour

2 onions
4 garlic cloves
ground pepper
1 can of diced tomatoes
1/2 can of pureed tomatoes
5 stems of rosemary (maybe more depending on your taste)
Canola oil

First, boil the potatoes for about 30min. When they are done, you should be able to stick a knife or fork right through them without any resistance. Than, run them under cold water while removing the skin. The skin will come right off so it will be really easy. Put the pealed potatoes in a bowl and mash them up so they are super smooth. Refrigerate them for 15 minutes.

Next, put them to one side of the bowl, and fill the other side with flour. Mix the two together until you get a dough that you can work on a surface, and please feel free to add as much flour as you need so it is not sticky. Trust me when I say you will need a lot of flour. Once the dough is formed, work it a bit to make sure it is mixed on a counter or 

board that has A LOT of flour on it.

Begin to take little handfuls off and roll them into strips that are about 1/2 an inch thick, or slightly smaller. Line them on a tray for now - this part can be easier if you have another set of hands helping. Once you roll out all the dough, cut them into little pieces.

Now, grab a fork, and roll the gnocchi pieces across it so one side of the pasta has indentations of the fork on it. This gives somewhere for the sauce to stick to. Put the gnocchi on a floured tray.


VIDEO ON HOW TO ROLL THEM:

When you roll them into strips, move form the middle and than outwards. 

VIDEO ON HOW TO ROLL THEM ON FORK:

Don't be afraid to put pressure on them so that you really get nice indentations.

Now, chop the onions and garlic and put them in a pan with the oil (about 3 tbsp)

Add black pepper and the rosemary - pull leaves off the stem and throw out the stems.

Poor in the tomatoes, and once they start to boil, put the heat down to low and put a lid on the pan so the extra water can boil off. Stir every 5 minutes.

Put your gnocchi into a pot of boiling water. Once they all float to the top, cook for another 5 minutes and then take them out. Serve with the sauce and enjoy!

If you have extra gnocchi, freeze them on the tray first, than 

put them in a bag, that way they do not stick. 

Eat up,
Julia.
P.S. the videos were not up loading but I will try to get them up as soon as possible - check again later