840gms of mashed potato (approx. 4 large potatoes, peeled and boiled whole)
150gms gluten free flour (I used "Free From - Gluten" sold at Woolworths)
2 tablespoons of nutritional yeast
5 gms of salt
Method for Gnocchi
- Place the mashed potato in a bowl, then mash in the salt and nutritional yeast using your potato masher, until well combined.
- Add the flour, to the potato, mix with a fork until combined. Empty out the contents of the bowl onto a floured surface and knead until it all comes together.
- Grab small balls of the dough and roll out into sausages.
- Cut into 2cm (3/4 inch) pieces (you can then boil them after this step)
- If you have a gnocchi tool, which will allow you to do the ridges, go ahead and press them through this tool, a fork can work as well, but not as neat.
- Place them into boiling salted water in batches, they are done when they float to the top.
- Serve with the eggplant ragu (or other sauce of your choice) and a touch of vegan Parmesan.
Ingredients for Eggplant Ragu
1 large eggplant (Chopped)
10 button mushrooms (Chopped)
2 small onions (Chopped)
1 large capsicum (chopped or blended)
1 tsp Thyme
700ml bottle of passata
salt & pepper to taste
- Heat a large non stick pan. Place oil and sautee onions.
- When onions are caramelised, add the capsicum and cook until softened.
- Add the mushrooms and eggplant. Sweat them out until they become translucent.
- Add passata, then fill half the bottle with water, shake it to remove any remnants of passata and add it to the sauce.
- Add salt, pepper and thyme, and simmer on low heat for 30-40 minutes.
This sauce is enough for two meals or 6-8 people. I normally make it for the family and freeze the leftovers for another meal.
We had this with a rocket, pear and pomegranate salad. Delish!!!