Wow I cannot believe it has almost been a whole month since my last post! The last month has been absolutely crazy, going to sea, organising the ship, and now for the first time in months and months I am back on home soil in England. And this time permanently… or at least for a few years until I need to escape again.
Its pretty exciting to be home and honestly can not wait to get more involved once again in some activism in the UK. There is so much need here for people to be active or for fundraising, especially for some animal sanctuaries that are barely hanging on. Take a look at my links page to see some awesome organisations in need of support… or maybe there’s a group in your area. I often feel there can be way, way too much focus within the vegan/vegetarian community on just the food/recipe aspect of vegan living and never enough focus on really being active within your community to generate change and directly help the animals that are suffering. Its something now I am back in England I definitely need to feel connected to again, and wish that more and more people begin to feel this need to do more that just eat vegan.
Saying this… vegan food is undoubtedly a huge part of most of our lives, so heres a new, well overdue, Vegan Potato Gnocchi recipe for you. I love how filling this dish is and how its honestly not that hard to make at all. Serve with your favourite pasta sauces, or try my Marinara Sauce recipe with Basil and Sunflower Seed Pesto on the side.
Before boiling this Gnocchi will also freeze well. To cook from frozen just heat salted water to a fast boil, chuck in the frozen Gnocchi and wait until the rise to the top… same as with the fresh Gnocchi but it just takes a few more minutes.
- 4 – 5 Medium sized potatoes
- 1/2 tsp Salt, plus extra to add to boiling water
- 2 Tbsp Olive Oil
- approx 1 cup Plain Flour
- Water for boiling
- Wash the potatoes but leave in the skins, and place in a large pan of water, Bring to the boil and cook for 30 minutes or so, until a knife can be inserted easily and the skins are starting to flake away a bit.
- Drain potatoes and leave to steam and cool slightly in a colander. Leave until the potatoes have dried out and are cool enough to handle, but not cold.
- Scoop out the insides of the potatoes into a large mixing bowl, discarding the skins, add the olive oil and salt and mash until smooth and lump free.
- Prepare a large pan of salted water, cover with a lid and start to bring to the boil while you prepare the gnocchi.
- Now its time to add the flour to the potatoes. Stir in bit by bit until it kind of forms a soft potatoey dough, just enough so you can pick a bit up with floured hands and roll. (you may need a little more if your potatoes are particularly wet) One handful at a time place some dough on a floured surface and roll between your hands to form a long thin log like a rope, about 2 cm in width, (see above photo for guidance).
- Next slice the gnocchi log into approximately 3 cm pieces. Place on a floured plate, take another handful of gnocchi and repeat until all the dough is used up. (At this point you could freeze the gnocchi on trays, then transfer to sealed bags and cook as directed above when needed)
- Once the water is at a fast boil, add gnocchi, not all of it at once but in batches, just enough to cover the bottom of the pan. After about 3 minutes the gnocchi will rise to the top, this means it is cooked, remove with a slotted spoon and place in a large dish with a little olive oil. Bring water back to boil, add more gnocchi and repeat this step until all the gnocchi is cooked.
- Serve straight away and eat as desired with your favourite sauces. I like to serve with Marinara sauce and Basil Pesto, either straight on top as you would serve pasta, or baked together in the oven for 15 minutes.