You want to make your own gnocchi and want them to be pretty and pink and gluten free? Look no further! The only thing you really need is some sort of tool to mash your potatoes and a large pot.
Again this recipe is very easy to make and the only ‘skill’ you really need is rolling out and shaping the dough to make them look sort of presentable. Although I kind of failed at this, hence the photos, but we’re not going to focus on that right now.
You can obviously add them to any kind of sauce you like, I had them with some homemade pesto from this recipe and sprinkled some nutritional yeast on top.
- 750g cooked Potatoes
- 225g Chickpea flower + some extra for rolling out the dough
- 45g Polenta
- 3 tbsp ground flaxseed
- 1 cooked beet
- approx. 15 stalks of thyme
First mix the ground flaxseed with about 3 tbsp of water and put them to the side so they can form a gel. In a large bowl mash your cooked potatoes. I used a potato ricer for this, if you don’t have one could just put them in a food processor and pulse a few times until they become very smooth. You don’t want any lumps!
Next grate your beetroot and mix it in with the potatoes, then add the remaining ingredients and knead until its all mixed together evenly and starts forming a dough. Put the dough in the fridge to chill for about 1 hour.
Once the dough has chilled boil some salted water in a large pot and start forming your gnocchi. On a well floured surface roll the dough into about 1.5 cm thick sausage shapes. Cut them into 1cm wide pieces and press them down with a fork. Drop the finished gnocchi into the boiling water. When they rise to the surface, count to 10 and remove them from the water and add to the sauce of your choice.