Purple Potato Gnocchi with Cheezy Sauce
These gnocchi can be eaten after boiling, but are even better when fried in a little oil. Crispy and browned, they are a tasty treat by themselves, but the cheezy sauce adds even more garden goodness and flavour!
| Servings | Prep Time |
| 3-4servings | 20minutes |
| Cook Time |
| 5-10minutes |
|
|
Ingredients
- 4medium purple potatoesor white, if you must!
- 1/2teaspoon salt
- 1cup all purpose flourplus a little more , if needed.
- 1Tablespoon oiloptional
Cheezy Sauce
- 1/2 cup raw cashewssoaked overnight or for a few hours prior to use for creaminess.
- 1/4cup plant milk
- 1cup potatoespeeled and cut
- 1/2cup sweet onionquartered
- 1/3cup carrotsroughly chopped
- 2 cloves crushed garlicor 4 cloves roasted garlic
- 1/4cup nutritional yeast
- 1teaspoon ground salt
- 1/4teaspoon black pepper
- 2Tablespoons freshly squeezed lemon juice
- 1 jalapenofinely chopped and optional if you don’t want the spice.
Instructions
Purple Gnocchi
- First, cut your potatoes into big chunks, without peeling, and cook in a pot of salted water until potatoes are fork tender but not too mushy.
- When the potatoes are tender, drain off the water and let the potatoes steam dry for a few minutes.
- While potatoes are still warm, put chunks into a food processor and whip them until smooth. If you don’t have a food processor, just mash well.
- Put potatoes in a bowl and add one cup of flour and some salt and pepper, mixing to get a smooth, tender dough that is not too sticky. Add more flour, as required.
- Once you have a dough that feels workable, roll a length of dough into a a long “snake” about 1/2 inch in diameter and then slice off pieces about 1 inch long. Some people like to roll each piece over a fork to make lines. You don’t really need to do this, as it is a little time-consuming. They will still taste great.
- I like to put the finished pieces in a single layer on a lightly floured piece of parchment paper on a cookie tray so that they don’t stick to each other. If you are going to freeze some for later, put the tray of gnocchi into the freezer so that they freeze separately and then bag them once they are hard.
- Bring a large pot of water to a boil, with a little salt. Carefully drop a layer of gnocchi into the water and let cook until the gnocchi float. This usually only takes a few minutes. Gently lift them out of the water with a slotted spoon and put in a bowl with a little vegan butter or some sauce. Alternatively, you could toss them directly into a frying pan with a little warm oil. To fry them, just toss, or stir gently until all sides are a little brown and crisp! Add salt and pepper to taste!
The Cheezy Sauce
- First, peel and cut your potatoes. Put in a pot of salted water. Cut your carrots into chunks and quarter your onion. Throw these into the water as well. Cook until the vegetables are fork tender.Drain.
- Put your soaked cashews and plant milk into your food processor and blend until smooth.
- Put your cooked veggies into the processor along with the remaining ingredients. Blend again to make a smooth and creamy sauce. Adjust seasonings to taste. Thin with more plant milk, depending on your needs. Thick, it makes a great dip; thinned, it is a great sauce!
- This can be used immediately, or made ahead and warmed when needed! I had it keep well for a week in the fridge.Enjoy!
Recipe Notes
If you want a really quick meal, just buy some gnocchi from the store (check that it is a vegan brand) and add this cheezy sauce! We also used this sauce as a dip for our Roasted Sweet Potato and Garlic Perogi!
