• 1lb Russet Potatoes, peeled
  • 1/2c. Purple Basil, julienned (plus a few more leaves for garnish)
  • 1 3/4c. Flour
  • 1tbl Vegan Parmesan Cheese
  • Pinch Salt
  • 1/4tsp Freshly Grated Nutmeg
  • 1 "Egg" Egg Replacer
  • 1tbl Extra Virgin Olive Oil, plus more for pan
  • Simple Tomato sauce (recipe follows)



Boil potatoes to fork tender. Drain & mash to smooth consistency, a ricer works perfectly. Set aside to cool, and dry out.

Mix flour, parmesan, salt and nutmeg. Make a well in the center of the flour mixture, add the basil and egg mixture. Gradually work the flour mixture into the egg mixture until it holds together. Slowly fold in the mashed potatoes. Turn out onto lightly floured board and knead a few times to get a smooth dough.

Take pieces of the dough and roll into 1 1/2″ long snake. Cut into 1″ pieces and dust with flour. Roll each piece down the back of a fork making a slight indention with your thumb as you roll down. This will create ridges on the front and a nice pocket for your sauce to settle into.

Working in batches, drop the gnocchi into raidly boiling salted water. Boil for 1 minute. They will float to the top when done. Transfer to ice bath to shock the cooking process. When cool enough remove from the ice bath and place on a cookie sheet lined with parchment paper. Once all the gnocchi is cooked and cooled let them sit for 5 minutes to dry out.

Add a couple tablespoons olive oil to a saute pan over medium/high heat. In a single layer, saute the gnocchi about 2 minutes on each side. You want a nice golden crust.

Toss with sauce immediately and garnish with parmesan, a drizzle of extra virgin olive oil and fresh purple basil leaves.


Simple Tomato Sauce

2c. Pureed San Marzano Tomatoes

1tbl Tomato Paste

1 Clove Garlic, minced

1tbl Extra Virgin Olive Oil

Salt and Pepper to taste


Saute garlic in the extra virgin olive oil for 1 minute. Add tomatoes, tomato paste, salt and pepper. Let simmer on low/medium heat for 5 minutes, just to let flavors meld.



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