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A great way to use up leftover mashed potato, gnudi are large pillowy gnocchi that you must make for dinner tonight!
Ingredients
Gnudi
- 450 g 1 lb potatoes, peeled and chopped
- 100 g 31?2 oz/heaped3?4 cup fine cornflour (cornstarch)
- salt and freshly cracked black pepper
Tomato Sauce
- 1 ?2 onion
- 3 garlic cloves
- 3 large tomatoes blitzed in a blender
- 1 tablespoon tomato purée paste
- sprinkle of brown sugar
- sprig of thyme
- basil leaves
- olive oil for frying
- salt and freshly cracked black pepper
- nutritional yeast or parmesan alternative
Instructions
- Start off by boiling your potatoes until nice and soft, then drain until dry. In a
large bowl, mash the potatoes and add the cornflour, salt and pepper to taste and knead until you have a nice dough. Divide up into balls by using a small-
size cookie scoop and set aside.
Heat a little olive oil in a pan and fry the onion and garlic until nice and soft.
Add a sprinkle of brown sugar a tablespoon tomato purée and three large fresh tomatoes that have been blitzed in a blender and let the sauce simmer for 5 minutes.
Finish off with salt, pepper, fresh thyme and basil and set aside.
Bring a large pot to a boil with a teaspoon of salt and gently ladle in the
potato gnudi. They will be ready when they come off the bottom of the pan
and float up.- Once ready gently add to the saucepan with the tomato sauce and cover. Sprinkle with a few sprigs of fresh basil and eat straight away while still warm.
This recipe has been generously shared by Bettina’s Kitchen. Check out their website for even more delicious plant-based recipes.
