Preheat the oven to 400 F. Scrub and wash the potatoes thoroughly, dry, and place on a parchment-lined baking sheet. Bake for about 1 hour, or until the potatoes are tender.
Remove from the oven and cool slightly until you can handle them. Peel off the skins.
Grate the potatoes with a cheese grater or put them through a Ricer. Remove any tough pieces.
Put the potatoes on a large, clean board and form them into a nest/bowl shape. Sprinkle the top with the flour and salt and pour the olive oil in the center.
Mix the olive oil into the potatoes and flour using a fork or your hands. Knead until it comes together to form a soft dough. All the ingredients should be incorporated, but do not over-knead or the potatoes will become tough. Form into a ball, and keep moist.
Cut off a piece of the dough and roll it into a long thin log. Cut the log into 3/4-inch pieces.
Vegan Gnocchi with Kale Walnut Pesto Cont.:
Roll each piece across a gnocchi board or across the tines of a fork. You can also skip this step, but it helps hold the sauce on the gnocchi.
Bring a large pot of water to a boil and add salt. Add in about a 1/3 of the gnocchi and cook just until they float to the surface. Using a slotted spoon, lift the gnocchi from the water and place on a parchment-lined baking sheet. Repeat until you have cooked all the gnocchi.
Directions Kale Pesto:
Gather the ingredients. Add the spinach, basil, garlic, nutritional yeast, Walnuts, and salt to a food processor. Slowly drizzle in the olive oil as its blending. Blend until the sauce is finely chopped and mostly smooth.
Toss the gnocchi with the pesto and serve with a sprinkle of Vegan Parmesan if you wish.
- 4 portions
- Russet Potatoes 2.5 Lbs.
- All Purpose Flour 1.5 oz.
- Salt ½ Tbs
- Olive Oil 3 Tbs (maybe more)
Kale Walnut Pesto:
- Frozen Kale, Thawed and Drained ½ Lbs.
- Walnuts. Shelled 1/3 Cup
- Fresh Basil Leaves 2 Cups
- Garlic, Chopped 3 Tbs
- Red Star Nutritional Yeast, Flakes 2 Tbs
- Salt 1 Tsp
- Olive Oil 3Tbs