Oh my, it was well worth it!
I made the gnocchi as follows, and served it with vegan pesto, spinach, sweetcorn and fried red peppers. I then topped it with my favourite vegan cheese.
Recipe
1. Peel 2 medium to large raw beetroots, and chop into cubes of 1-2cm. Then boil for 20-30 minutes, or until soft enough to mash.
2. Once boiled, drain them, add 2 teaspoons of non-dairy margarine, and mash them thoroughly.
3. In a large bowl, combine the following & stir with a fork:
1. Peel 2 medium to large raw beetroots, and chop into cubes of 1-2cm. Then boil for 20-30 minutes, or until soft enough to mash.
2. Once boiled, drain them, add 2 teaspoons of non-dairy margarine, and mash them thoroughly.
3. In a large bowl, combine the following & stir with a fork:
- 1.5 cups plain white flour
- 1/2 a cup brown rice flour
- 2 tsp. egg replacer
- 1/4 tsp. salt
- 2 tsp. nutritional yeast
- pinch oregano, pinch marjoram, pinch nutmeg.
4. Add the mashed beetroot to the large bowl and stir it all together. Once it starts vaguely sticking together, knead it thoroughly until it forms a single ball. Add up to half a cup of cold water if you really struggle to get it to stay together (ideally the pink water drained from the beetroots).
5. (Now this is the time consuming part, but where it all finally comes together!)
Take a handful of the mix at a time and roll into a sausage about 1.5cm in diameter, on a floured surface.
Take a handful of the mix at a time and roll into a sausage about 1.5cm in diameter, on a floured surface.
Using a sharp knife, chop the sausage into 1-2cm segments. Then repeat with the rest.
6. Roll each piece in flour and press one side with a fork to create a rough surface for sauce to stick to.
7. Add to a pan of boiling water and boil for 4-7 minutes, until they begin to float. Then drain & eat! Cook as soon as possible, especially if the room is warm, or they may begin to stick together.
Jen x
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