Toasted Potato Gnocchi Salad
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Going vegan made me realize that some of the every day ingredients that we use contain eggs, animal fat or even something as common as yeast. That includes bread, pizza base and even some of the pasta about available on the shelves.
Now making your own pasta takes sweat but is worth every bit of the effort. This two ingredient gnocchi for example is the recipe meant for the lazy lot as it takes minimal effort.
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Ingredients
- 100 grams all purpose flour
- 100 grams potatoes
- 3-4 sun dried tomatoes
- 10-12 black olives
- A handful of Rocket lettuce or Rucola
- 2-3 teaspoon olive oil
- 2 garlic cloves
- 1/2 teaspoon olive oil
- Salt
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Instructions
- Boil the potatoes. While they are still hot, push them through a metal seive.
- Add the flour immediately and fold the ingredients together to form a dough. This step will take about 10 -12 mins. But do not overdo the kneading.
- Next divide the dough into 4-5 portions. Roll each potion into a long rope of about 1 CM diameter.
- Slightly flatten the dough ropes. Cut them into inch sized pieces.
- Use a fork to mark and shape each gnocchi.
- Bring a large pot of water to a rolling boil. Add salt. Throw in the gnocchi after 2 mins.
- The gnocchi will be cooked when it floats to the top. Wait for 20-30 seconds. Remove from the boiling water and keep aside.
- As the gnocchi starts to float to the top, heat a skillet. Add the minced garlic and chilli flakes.
- Once the spices turn fragrant, toss in the gnocchi. Toast till they start to brown.
- Remove the gnocchi from the flame. Add the chopped sun dried tomatoes, olives to the skillet and toss everything together.
- Add the greens, give it quick stir and serve immediately.
Notes
The raw gnocchi can be frozen and preserved up to a week.
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