Daily Vegan Lunch for 6 June, 2013: Potato and Sunchoke Gnocchi

vegan potato sunchoke gnocchi

GNOCCHI INGREDIENTS:

2 cups chopped peeled potatoes
1 cup chopped UNPEELED sunchokes
Water for boiling, about 7 cups

2 cups all-purpose flour

MARINARA INGREDIENTS:

1 cup onion

2 teaspoons oil

2 cups tomato puree

3 cloves garlic
2-3 teaspoons Italian herbs (I used 1/4 teaspoon fennel, 1 teaspoon oregano, and 1 teaspoon basil)
1 tablespoon sugar
2 teaspoons salt

DIRECTIONS:

For gnocchi, boil potatoes and unpeeled sunchokes together in a pot on high heat until the sunchokes are very tender, about 20 – 30 minutes.  Drain potatoes and sunchokes, set them aside in a large bowl and let them cool.  Mash the potatoes and sunchokes either by putting them in a food processor (in batches if necessary) or by mashing them with a fork.  Yes, there will be sunchoke skins floating in the mix but I never said I was Martha Stewart so unless you want to spend hours dealing with skinning sunchokes, a highly tedious task, just go with it.  Add the flour to the mashed mixture.  Mix it until just blended, it will become a stiff dough.

Roll the dough out into several long cylinder shapes, using more flour if it is sticky, on a cutting board.  Slice the dough into bits and pinch the ends of those bits.  You have now just made gnocchi.  Boil some more water on the stove.  Boil batches of gnocchi for 2 minutes until they float.  Once they float, take them out with a slotted spoon to drain them and they are ready to eat with sauce, oh wait, here’s how to make sauce:

Fry onion in a pan in oil on medium heat until onion is translucent.  Add Italian herbs and garlic, fry 30 seconds or less.  Add tomato puree, sugar, and salt, and heat through.

One thought on “Daily Vegan Lunch for 6 June, 2013: Potato and Sunchoke Gnocchi

  1. […] used my leftover potato and Jerusalem artichoke gnocchi that I froze from June 6th’s recipe. Gnocchi freeze very well! Nevertheless, any pasta would be fine in this […]

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