HOMEMADE GNOCCHI w. the best vegan tempeh bolognese.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: semolina flour

Whole wheat flour adds fiber and nutrients, while semolina is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative, while pecorino is often cheaper than parmesan.

Boil potatoes in salted water until tender, about 30-40 minutes.

Drain potatoes and let cool slightly before peeling.

Pass the peeled potatoes through a ricer into a large bowl.

Add flour, egg, salt, and nutmeg to the riced potatoes.

Mix until a dough forms, being careful not to overwork it.

Divide the dough into smaller portions for easier handling.

On a floured surface, roll each portion into a long rope about 1/2 inch thick.

Cut the ropes into 1-inch pieces and shape each piece with a fork for ridges.

Bring a large pot of salted water to a boil.

Drop the gnocchi into the boiling water in batches, cooking until they float, about 2-3 minutes.

Remove with a slotted spoon and transfer to a plate.

Heat olive oil in a skillet over medium heat and pan-fry the gnocchi until golden, about 3-4 minutes.

Serve with grated parmesan and black pepper.

Cooking Techniques

Spice Level:

Allergens