Vegan gnocchi with creamy green sauce
Well, do you have some boiled potatoes left over and are still looking for a recipe for leftovers? Even if you don't and you're just craving homemade gnocchi, you've come to the right place. They can be prepared at home in no time with just three ingredients. So you can save some ingredients of the store-bought alternative. To go with it today is this creamy green sauce - you won't believe all the delicious and healthy ingredients I was able to incorporate into this one. Let's go!
Let's start at the very beginning, with the potatoes. To ensure that the dough holds together well and you don't need too much flour, it's a good idea to boil potatoes in their skins. After all, these do not absorb too much water during cooking. After they are nicely cooked, the peel comes off and we can mash them into nice creamy mashed potatoes. Now the flour comes into play as well as some salt. The result should be a nice ball of dough that can be shaped into the gnocchi after kneading. To do this, cut them into equal pieces and form snakes about 30 cm long and 2 cm thick.
Now it would actually go to shaping the gnocchi, including rolling the dough balls over a fork to create the little "ripples" - I usually save this laborious step and just cut the dough snakes into pieces about 2 inches thick with a knife. Next, hop the gnocchi into the hot water once more. It is best to make sure that this is only simmering and not boiling. They remain in the boiling water until they float to the surface by themselves - this usually takes only a few minutes.
Now let's move on to the green sauce - a real flavor explosion and a wonderful way to absorb lots of nutrients. It's best to prepare them even while the potatoes are cooking or cooling.
As a basis for the sauce we use zucchini and tofu. This makes this not only a visual green eye-catcher, but at the same time creamy and rich in protein. Flavor carriers include yeast flakes for a cheesy taste, and lemon juice and zest give the sauce a fresh, tart note. The whole thing is rounded off with a handful of herbs, which also go into the blender.
When the gnocchi come out of their hot water bath, you can directly reuse the poured out pot to briefly heat the sauce in it. Then our potato balls come back in and turn gleefully in the sauce. To serve, I can recommend you an extra helping of yeast flakes as a vegetable parmesan substitute. Sunflower seeds for crunch and chili flakes for a slight spiciness also go great with this. I think you know what you're going to do with your potatoes next time, don't you?
- 500 g potatoes
- 200 g spelt flour type 630
- 0.5 tsp salt
- 2 garlic cloves
- 0.5 Organic lemon (juice & zest)
- 2 spring onions
- 1 handful parsley
- 1 handful basil
- 300 g zucchini
- 200 g natural tofu
- 1 tablespoon apple cider vinegar
- 2 tablespoons yeast flakes
- 0.5 tsp pepper
- 1 tsp salt
- 2 tablespoons yeast flakes
- 2 tsp sunflower seeds
- 2 pinches chili flakes
- For the gnocchi, cook the potatoes with a little water in a pot for about 20 minutes.
- In the meantime, prepare the sauce: Peel the garlic cloves, grate the lemon zest and squeeze the juice.
- Put everything in a blender with the rest of the ingredients for the sauce and blend until creamy.
- Drain the cooking water from the potatoes and allow them to cool slightly.
- Then peel and mash into a puree.
- Now add the flour and salt and knead everything into a dough.
- Form this into snakes about 30 cm long and cut into pieces about 2 cm thick.
- In a large pot, bring water to a boil and let the gnocchi steep in it for about 5 minutes, until they rise to the surface.
- Then lift the gnocchi out of the water and drain the cooking water.
- Now heat the sauce in it and fold in the gnocchi.
- To serve, dress with the toppings.