Saturday, January 16, 2016

Potato Gnocchi with Eggplant Ragu

Ingredients for Gnocchi

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
(Serves 4)

Method for Gnocchi
  1. Place the mashed potato in a bowl, then mash in the salt and nutritional yeast using your potato masher, until well combined.
  2. 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.
  3. Grab small balls of the dough and roll out into sausages.
  4. Cut into 2cm (3/4 inch) pieces (you can then boil them after this step)
  5. 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. 
  6. Place them into boiling salted water in batches, they are done when they float to the top.
  7. 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

  1. Heat a large non stick pan. Place oil and sautee onions.
  2. When onions are caramelised, add the capsicum and cook until softened.
  3. Add the mushrooms and eggplant. Sweat them out until they become translucent.
  4. Add passata, then fill half the bottle with water, shake it to remove any remnants of passata and add it to the sauce. 
  5. 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!!!

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