Half-sweet gnocchi in cream sauce

I have yet to find a commercially prepared gnocchi made without wheat flour, so in a fit of ambition I decided to make my own. It's not very difficult, although it requires a few cooking steps that take some time. After researching recipes, Vegan Yum Yum had by far the most complete instructions and simplest ingredients for how to make gnocchi. Read them and you'll be fully prepared.

So I used her methodology, with two substitutions in the both of the ingredients and a bit of a cheat in baking the potatoes. I only had one russet potato, so I used that one and a white sweet potato, which are less sweet than the more common orange-colored "garnet" or "jewel" varieties. Instead of bread flour, I used Bob's Red Mill Gluten Free All Purpose Baking Flour.

To showcase the delicate flavor of the homemade gnocchi, I pan-fried it after cooking and served it with a simple creamy sauce.

Half-sweet gnocchi in cream sauce

vegan, gluten-free

Ingredients

• 1 large russet potato and 1 white sweet potato
  
  (you could also use 2 russet potatoes or experiment with combinations of less-sweet white sweet potatoes and more-sweet orange yams)


• 1 cup gluten-free flour mix (I used Bob's Red Mill GF All Purpose Baking Mix)
  
  You might use more or less depending on the moisture in the potatoes


For the sauce:


• 2 tbsp margarine (Earth Balance is my favorite)


• 1/2 onion, diced


• 2 cloves of garlic, crushed


• 1 tbsp gluten-free flour mix


• 1 tbsp lemon juice


• 2 cups unsweetened soy milk (I use West Soy unsweetened)


• 1 cup spinach coarsely chopped


• 1/2 a red pepper, cut into short strips


• Lemon-Pepper Marinated Tempeh (I used Turtle Island brand pre-made, but you could make your own or use any variety you like)

Directions

• Use a fork to poke holes around each potato, about 10 times on each.


• Microwave on high for 5 minutes, turn, microwave for 5 minutes more.


• Peel potatoes. At this point you should be able to tell if one or both aren't cooked through all the way. They might need more microwaving, 2 minutes at a time.


• Grate potatoes (use a dish towel or protective handle so you don't burn your fingers!) across a cutting board so that the shreds can cool off with the most surface area.


• Put a large pot of heavily salted water on to boil to cook the gnocchi.


• Sprinkle about 1/2 cup of flour over surface of grated potatoes and begin to squish in with your hands into a smooth dough.


• Add flour slowly until dough is soft and stays together-- err on the side of less flour and less kneading.


• Pull off about 1/4 cup of dough, roll into a 1/2 inch diameter snake, and cut into 1 inch long segments. At this point you can shape them against the back of a fork, smooth them into dumplings with your hands, or leave them as is.


• Heat a frying pan to medium with about a teaspoon of olive oil.


• Turn the boiling water down to a very low boil. Add gnocchi and cook for about 2 minutes or until they float.


• Remove cooked gnocchi from boiling water straight into the frying pan. Make sauce while gnocchi browns, about 5 minutes on each side.


• Melt margarine in a small sauce pan on medium heat, saute onions til translucent.


• Add garlic, cook an additional minute.


• Stir in flour, 1-3 minutes til mixture has a consistent smoothness.


• Add lemon juice, mix thoroughly.


• Add soy milk gradually, whisking smooth. Consistency should be thin enough to pour, but thick enough to stick to the gnocchi.


• Add spinach and red pepper, they will cook in the sauce while you pan-fry the tempeh just to crisp the edges, then add that to the sauce.


• Salt to taste (start with 1/2 tsp). Serve sauce draped over gnocchi and dust with fresh-ground back pepper to taste (I like tons).