Vegan Gnocchi

Ingredients
1 lb 4 oz (535g) baked and peeled russet potatoes* (~4 1/2 cups riced, unpacked)
1 tsp (5g) salt
2 tbsp (20g) olive oil
2 1/2 cups (284g) all purpose flour, more as needed

Instructions
– Take the peeled, cooked and cooled potatoes and cut them into sections. Using one section at a time, press them through a potato ricer. Alternatively, mash them well so that no lumps remain.
– In a large bowl add the riced or mashed potato, salt, olive oil, and flour and using clean hands mix the ingredients together and then squeeze to gently knead it into a cohesive ball. If the mixture is sticky add flour until it no longer sticks to your hand. If you can’t get the flour to fully absorb and mix into the potatoes add a little extra olive oil until it comes together. The key is to not have a wet and sticky dough so that it’s easy to work with and form into little dumplings.
– Keeping the dough covered so it doesn’t dry out, take a small section at a time to form into the gnocchi. Take a 1 tsp (~6g) piece of dough and squeeze it in your fist to make a compact and roughly shaped ball, then roll it between your palms to make it round.
– For the traditional gnocchi shape with the grooves on one side, place a fork sitting face down on the counter and take the ball and place it at the top of the backside of the tines of the fork. With your thumb on the piece of dough, slide the gnocchi down the tines of the fork until you reach the counter. The gnocchi will turn under your thumb until it has grooves going around about 3/4 of the dough and a small inset divot where your thumb was.
– Repeat with remaining pieces of dough. If the dough becomes sticky at any point, toss shaped gnocchi with flour so they don’t stick together and knead a bit of extra flour into the remaining unshaped dough.
– To cook the gnocchi, bring a large pot of salted water to a boil. Add half the gnocchi to the pot and let it cook for about 4-5 minutes, or until the gnocchi float to the top and have cooked an additional minute at the top. Remove the cooked gnocchi with a slotted spoon and then cook the second batch of gnocchi.

Use the cooked gnocchi in your favorite recipe, or store in the fridge for up to a week (you can freeze for longer).
Notes
*Potatoes can lose 30-40% of their weight when baked, but this will vary depending on how long you baked them, if you baked them covered in foil or not, and how much you let them cool (thereby losing more moisture via evaporation) before using. As a general guideline use 2 1/2 lbs of uncooked russet potatoes to get 1 lb 3-4oz after baking. It’s easy to add extra flour if needed.

**To bake the potatoes: Prick in many places with a fork or knife, then bake covered in foil or uncovered and on a baking tray) at 425 ºF for 45-60 minutes, or until soft and easily pierced with a fork. You can shave off 15-20 minutes by microwaving the potatoes for 3 minutes before baking. Let them cool before using.

*If you use previously baked potatoes that have been hanging out in the fridge, microwave them for 1 minute to make them softer and easier to rice or mash.

Recipe originally from https://www.thecuriouschickpea.com/homemade-vegan-gnocchi-recipe/

One Pot Pasta

Ingredients

for 4 servings

• olive oil, to taste
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 pt grape tomato(400 g), halved
• salt, to taste
• pepper, to taste
• 2 ½ cups vegetable broth(600 mL)
• 2 ½ cups non-dairy milk(600 mL)
• 16 oz dried pasta(455 g)
• 5 oz fresh spinach(40 g)
• ⅓ cup nutritional yeast(20 g)

Instructions

1. In a large pot over medium heat, add the olive oil and onion and cook for 3-5 minutes until semi-translucent.
2. Add the garlic and tomato paste and cook for 3 more minutes, stirring occasionally.
3. Add the tomatoes and cook for 3-5 more minutes, until the skins begin to wrinkle and tomatoes begin to release liquid.
4. Season with salt and pepper, than add the vegetable broth, non-dairy milk, and pasta and stir until combined.
5. Bring to a boil, then cover, reduce heat, and let simmer for 10 minutes or until most liquid is absorbed.

Notes

I will often use less pasta and put a greater variety of vegetables in. I don’t add as much liquid at first and add more if needed.