A recipe inspired by Italy that amazes our guests at Cal Reiet. With this vegan recipe you will be able to prepare the best homemade gnocchi you’ve ever tasted. The basil pesto adds the perfect freshness to taste this dish in any season of the year.
4 servings
Ingredients for the gnocchi:
1 kg potatoes
300 gr gluten free flour
Pinch of salt
Pinch of nutmeg
Preparation:
In a large pot boil the potatoes with their skins on. Boil for about 20 minutes or until fork tender
Remove potatoes and drain well. Peel the boiled potatoes. Using a potato ricer, rice the peeled potatoes. When the potatoes are cold, add the flour the salt and the nutmeg. Use your hands to mix the ingredients, beginning to form the dough- When the dough is formed and compact, separe i tinto 8 or 10 pieces. Roll each piece by gently pushing with fingers spread, to form like a snake of 2,5 cms wide. Cut the roll into pieces of 2,5 cms each
Toss the gnocchi with extra flour to prevent sticking and keep them in a cool place.
Shake away any excess of flour and place the gnocchi in a large pot with salted boiling water (aprox 10 grs of salt for each liter of water). Cook your gnocchi until they come up to the Surface of the boiling water, that’s about 3 or 4 minutes. Remove them with a slotted spoon and drain very well. Toss them in a sauce pan with the vegan pesto (recipe below), and cook together for 2 minutes. Serve immediately!
Ingredients for the vegan pesto:
150 g fresh basil leaves
1 garlic clove
100 gr pine nuts or almonds
2 tbsp nutritional yeast
3 tbsp extra virgin olive oil
3-4 tbsp water
sea salt and freshly ground black pepper
Preparation:
Put basil leaves, garlic, nuts and nutritional yeast in a cup of a food processor or
blender and blend until a thick paste forms. Add water and extra virgin olive oil, one tablespoon at a time, until smooth. Season with sea salt and freshly ground black pepper to taste.
