The vegan gnocchi with sage olive oil reminds of the latest holiday in the region around the Mediterranean
Prep Time: 00:30 – Cooking Time: 00:45 – Total Time: 01:15
1 kg Potatoes
120 g Flour
0.5 Ts Himalayan Salt
1 Tbs Seasalt
1 Pinch Nutmeg Freshly Grated
4 Tbs Olive Oil
1 Handful Fresh Sage Leaves
Boil the potatoes with its peels in salted water. Peel while still hot and squeeze through a potato squeezer after letting the peeled potatoes rest for 5 minutes. Carefully knead with the flour until the dough no longer sticks. Season the dough with ½ teaspoon salt and a strong pinch of nutmeg.
Sprinkle the work surface with flour, shape the dough into thumb thik rolled stripes and cut into pieces about 2cm long. Roll the dough over the tips of a fork while pressing lightly flat.
Cook the gnocchi portionwise in salted water (about 2 minutes) until they float on the surface. Lift out the gnocchi with a slotted spoon.
Add sage leaves in a pan to the olive oil and toss the gnocchi in the sage oil.
If you are in a hurry you should always have a pack of these gnocchi in your pantry – buy buying those you will help animals by supporting my operations. Thank you and go vegan!