Italian Potato Gnocchi with Vegan Tomato Cream

Potato Gnocchi with Vegan Tomato Cream

Ingredients 

For the Gnocchi

• 1kg white floury potatoes (Maris Piper or King Edward)

• 300 grams all purpose flour, plus extra for dusting

• 1 1/2 tsp freshly grated nutmeg

• 1/2 cup water 

• 1 tsp salt 

For the Vegan Tomato Cream

• 1 large onion, peeled and chopped

• 2 garlic cloves, peeled and chopped

• 1 kg vine ripen tomatoes, roughly diced (can you 2x400gram tins Italian whole tomatoes)

• 1 tsp home dried oregano 

• 1/2 tsp white pepper

• 1 tsp salt 

• 1/4 cup coconut cream

• 1/2 cup vegetable stock

Method 

To make the Tomato Cream; In a large pot, cook the onions for 1-2 minuets on high heat with one tablespoon of olive oil. Add the garlic and cook for a further minute then add the tomatoes, oregano, salt and pepper. Bring to the boil on high heat then reduce the heat to medium. Cook for 5-8 minutes until the tomatoes have thickened and reduced. Add the coconut cream and stock. Blend with a hand held blender until smooth. Set aside.

To make the Gnocchi; begin by boiling the potatoes with skin so they are almost too cooked if you were to eat then as in. Roughly 12-15 minutes but you can also insert a cake tester or knife, if the potato crumbles when inserted then they are ready. Drain and leave too cool until the can be handled. 

Remove the skins by simply pressing into the potato lightly. The skins will fold off. Add the potatoes to a blender or mixer, add the water and whip until smooth. Fold the flour in until thick and completely combined.

Sprinkle a clean work surface with extra flour then begin to work the potato/flour mix with the palms of your hands. It maybe a bit sticky to begin with, but just add more flour (not too much otherwise the lightness within the gnocchi pillows will disappear).

For into long cylinders (i made two very long ones but you can make 3 smaller ones as well). Using a sharp knife, gently cut the cylinders into 1-2 centimetre cubes. Cook, in a pan with olive oil, in batches. 

To Serve; Once the gnocchi has been cooked and have a crispy exterior (but super fluffy interior), warm the tomato cream and ladle over, finishing with fresh basil and sea salt. For none vegans, sprinkle a little freshly grated parmesan instead for the sea salt.