Monday, August 15, 2011

Instant Vegan Gnocchi Recipe


Jeff and I are all about making things from scratch. But with our research work ramping up, the heatwave, and general laziness kicking in, we're trying to figure out a few shortcuts. One great idea we had was making gnocchi from instant potato flakes. We found some organic flakes sold in bulk at the amazing Honest Weight Food Co-op and bought a quart to try out.

This recipe is so easy that we don't even have to make a bunch and freeze it because it takes almost no time to make it in the first place! And all it takes is a bowl, spoon, hands and a fork to prepare.

Instant Vegan Gnocchi
Yields 2 servings

1 cup instant potato flakes (if you can, buy organic)
1 cup all-purpose flour
1 1/2 tbsp tapioca flour, Ener-G egg replacer, or dry egg replacer of your choice
1 cup water

  1. Prepare a medium-sized sauce pan with water over high heat to boil.
  2. In a medium-sized mixing bowl, combine the potato flakes, all-purpose flour and tapioca flour (or dry egg replacer of your choice).
  3. Add the water, and stir to combine. At some point you will want to start kneading with your hands. Continue to knead until everything is mixed.
  4. Remove teaspoon sized pieces of dough and roll into little balls. Optionally roll the balls over the tines of a fork (or if you're fancy, a gnocchi board) to obtain the trademark gnocchi ridges.
  5. Boil for 3-5 minutes until gnocchi is tender. They will float when they're done. Drain the pasta in a colander and serve.