I’ve heard much talk of gnocchi on the Food Network of late, but had yet to try it. These billowy little potato dumplings won a place in my heart after just one bite. With this allergy-friendly adaptation, they can win a place in yours, too.
You Will Need:
- About 2lbs russet potatoes
- 1/4 cup egg substitute (I used Ener-G Foods)
- 1 cup of all purpose flour
- salt to taste- about 2tsp
- Preheat oven to 450 degrees. Wrap potatoes in foil paper and bake for about 45 minutes, or until a fork pierces the potatoes easily.
- Remove potatoes from oven. Peel the potatoes as soon as possible- use caution! They’re hot!
- Mash the potatoes. They don’t have to be light and fluffy- just be sure to remove all lumps.
- Allow to cool for 15-20 minutes. After potatoes have cooled, stir in egg replacement, salt, and 3/4 cup flour.
- Dough should be soft but slightly sticky. If dough sticks to your fingers when you touch it, add remaining 1/4 cup flour.
- Separate the dough into eight equal portions. Gently roll each portion of the dough into a long log. The log should be roughly the thickness of your thumb, or just slightly thicker.
- Use a sharp knife to cut the log every 3/4 inches. Repeat steps 6 and 7 for the remaining portions of dough.
- Bring a pot of salted water to a boil. Cook gnocchi by dropping them into the boiling water by batches, roughly 20 at a time. The gnocchi are finished cooking when they float to the top of the water. Scoop out with a slotted spoon and repeat until all gnocchi are cooked.
- Toss lightly with sauce- be gentle!
You Will Need:
- 3 tbsp dairy free soy free margarine
- 2 cups sliced mushrooms
- 2 tsp salt
- 1 tsp pepper
- chopped fresh chives
- 1/2 cup coconut milk
- 1 cup vegetable broth
- 1 tbsp corn starch
- Heat margarine in a large skillet until melted. Add mushrooms and, if desired, garlic.
- Saute mushrooms for 5-7 minutes or until tender and cooked through.
- Add salt and pepper, and stir in coconut milk.
- Stir cornstarch in with vegetable broth until smooth, then add to mushrooms.
- Simmer for approximately 5 minutes until sauce is thickened. Toss lightly with gnocchi and serve hot.