Pan-fried homemade Gnocchi with tomato and basil
There’s nothing better than homemade gnocchi. It tastes so much better when you make it yourself. Yes, It may take more time to make, but the reward is an over-the-moon and you will be fighting for the last bite.
- 200g mashed potato, steamed
- 1/4 cup almond milk
- 1 1/4 cups all-purpose flour
- 1 tbsp nutritional yeast
- 1/2 tsp salt
- 1/4 tsp black pepper
- Additional flour for kneading
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/2 cup cherry tomatoes
- 1 Handful of basil
- 1 tsp chilli flakes
In food processor, add mashed potatoes, almond milk, nutritional yeast, salt, pepper and pulse until smooth.
Transfer potato mixture into a large bowl, add flour, using a large spoon, stir to combine. Knead with your hands for a few minutes until a soft dough forms.
Place dough onto a lightly floured work surface. Roll out sections of the dough into long "snakes". With a sharp knife, cut into 1-inch "pillows". Roll the pillows on a fork to form ridges in the dough.
In a large pot of boiling water carefully drop in gnocchi. Once they have risen to the surface of the water, cook for a further minute. Remove, drain and set aside.
Pan-fried. In a large skillet, heat 2 tbsp oil over medium-high heat. Add the onion, garlic and cook until they begin to brown. Add the gnocchi and cook, tossing occasionally, add tomatoes and a tsp of chilli flakes. And continue cooking for 5 minutes. Turn off the heat, add basil and give it a good toss. Serve warm.