Easy Gnocchi


I thought I’d shared this recipe ages ago when I first invented it but it turns out I just used the photo in my post about vegan cheez sauce and didn’t give a recipe at all! It’s a very simple dish, a quick one to make through the week. I make a double batch and take the leftovers to work, but gnocchi doesn’t make for very good leftovers, so do this at your own risk.

Easy Gnocchi
Serves: 2

500g gnocchi
500g tomatoes, diced
1 onion, diced but not too finely
2tbsp salt
Optional: cheez sauce or grated cheese

1. Sauté onions in a large pot until cooked but not soft. Use a low heat for a longer time here, you want a bit of crunch left in them.
2. Add tomatoes and bring the heat up to medium. Simmer until mushy and saucy. Turn heat right back down again.
3. Bring 2-3L of water to boil in a second pot. Add salt and mix. Add gnocchi and stir.
4. When the gnocchi rises to the top, it should be done. Always taste one just to be sure. Take 1/3 cup of the cloudy starch filled water and add to the sauce. Then drain gnocchi and add to the sauce pot. Mix well to coat gnocchi.
5. Serve topped with pesto and cheese or cheez sauce if you wish.

I used baby gnocchi tonight and cooked a double batch. A note about saving for leftovers- store the gnocchi in the sauce with a light drizzle of oil. When reheating in a microwave, leave a lid or cover over the bowl and make sure to heat all the way through. Overheating is preferable to under heating here. When reheating on a stove top, add a bit of water and stir often to avoid sticking.

I was vegan for two years and only this year have semi reintroduced dairy and eggs to my diet. 2013 has been an on-again off-again year for me vegan wise but having been vegan for so long I find there’s some foods I can’t re-stomach. Yoghurt is one. Pesto, surprisingly, is another. So I usually just make a vegan version (which is also nut-free). Slightly more expensive, but I prefer the taste.

Bonus recipe- Vegan Pesto
3 parts basil from a tube (the kind you can buy in the fresh produce section)
1 part nutritional yeast (you could use parmesan if dairy isn’t an issue)
1 part lemon juice
1 part olive oil
Pinch of salt
Mix all ingredients together. Taste. Adjust. Repeat until happy.

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