No-boil gluten-free potato gnocchi 3 ways.

Vegan butter sage sauce - Bolognese sauce - Tomato sauce.

• 1,5 Kg / 3.30 pounds starchy potatoes (Yukon gold)
• 1 cup of cornstarch
• 2 tablespoons of vegan butter or oil
• Salt to taste
• BOLOGNESE SAUCE
• BUTTER AND SAGE SAUCE:
• Vegan butter
• Fresh sage
• Salt
• Black pepper
• SUGO SAUCE:
• 1 bunch of fresh basil leaves
• Salt
• Black pepper
• Tomato passata
• 1 clove of garlic

Instructions

  • 1.
    FOR THE POTATO GNOCCHI:
  • 2.
    Cook the potatoes in salted water or in the microwave until fork tender.
  • 3.
    Drain and grind the potatoes or use a potato ricer, add to a pot, add the butter or oil (or both), add salt and the cornstarch.
  • 4.
    Turn on the heat to medium, stir for 5 to 7 minutes.
  • 5.
    It is very important to allow the gnocchi dough to cook by stirring from 5 to 7 minutes so the cornstarch cooks completely.
  • 6.
    Transfer to a clean board, wait until it reaches room temperature, cut the gnocchi dough into stripes, roll it, and cut it into small pillows. Use the back of a fork to make ridges in your gnocchi, if you prefer, or use a sushi mat.
  • 7.
    Transfer the gnocchi to a plate, cover with your favorite sauce, and serve it hot.
  • 8.
    FOR THE VEGAN BUTTER AND SAGE SAUCE:
  • 9.
    Melt 1 tablespoon of butter in medium heat, place 10-12 gnocchis, allow it to become golden brown, add a few fresh sage leaves, salt, and pepper, and serve it.
  • 10.
    FOR THE SUGO SAUCE:
  • 11.
    On a skillet, add the olive oil, add the garlic when hot, stir for 1 minute in medium heat, add the basil, and the tomato passata, salt, and pepper and let it cook for 5 minutes.
  • 12.
    Serve it on top of the gnocchi.
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