Homemade gnocchi in lemon chilli garlic sauce.
Today’s VeganMoFo prompt is:
6. Re-create a restaurant meal.
Well, I don’t actually remember the last time I dined out. With 3 children aged 6 and under, eating out anywhere is a nightmare. Plus, being a vegan in Australia’s meat-eating capital doesn’t really help. People are like “Vegan? So do you eat cheese? Eggs? No?”. They don’t know how I survive on “rabbit food”!
Actually, wait, now I remember…I recently went for dinner at the local bowling club with my aunt. Yes, I dragged the kids along with me. Yes, it was a nightmare. But the dish they cooked (which they made especially for me…I was possibly the only vegan who had dined there all year) was sooo good.
The vegan dish that the chef created for me was gnocchi in a lemon & chilli sauce. It had been a long time since I’d had gnocchi – I don’t like buying the store-bought gnocchi, and whenever I make homemade gnocchi my husband complains that it’s like eating raw dough. Whatever. I happen to be a fan of raw dough :P
However, when I made this gnocchi, my gnocchi-hating husband devoured his bowlful, proclaiming it was the best gnocchi he ever tasted! Both my sons also wolfed down their shares, and my baby daughter nibbled through her share too (I left the chilli out of their dishes). This dish was definitely restaurant quality! And nobody made any references to raw dough either, haha.
Homemade gnocchi can be time consuming the first time you make it, and you may end up with potato and flour everywhere. But this is a truly satisfying meal, complete comfort food…worth all the effort! Here are some of my tips for homemade gnocchi:
Homemade gnocchi the easy way
- You can use leftover mashed potatoes, but you may need less flour.
- Following this recipe, you will need about 1/2 cup of flour per potato. But don’t be afraid to add more flour – there’s nothing worse than wet gnocchi dough stuck to your hands!
- Cooking the gnocchi is the easy part, but don’t overcrowd the saucepan! Just add enough gnocchi to cover the bottom of your pan.
- The gnocchi cooks quite fast – only a few minutes. When it floats to the top, you know it’s ready!
- Keep the cooked gnocchi in a covered dish to keep it warm while you finish cooking the remainder of the gnocchi.
- 6 potatoes
- 3 cups plain flour (may need extra)
- 1 tsp + 1 tbs salt
- 1 tbs olive oil
- 5 cloves garlic
- 1 large red chilli
- 1 tbs lemon zest
- ½ cup lemon juice
- 1 cup chopped kale leaves
- Peel, chop and boil the potatoes until soft (15 to 20 minutes).
- Drain well and puree until smooth.
- Mix in the flour and 1 tsp salt until a smooth dough forms - you might need to vary the amount of flour depending on how moist your potatoes are.
- Roll out the dough on a floured surface to 1cm thick.
- Slice into pieces about 2cm by 2cm.
- Half fill a large pan with water, add 1 tbs salt, bring to the boil.
- Add enough gnocchi to cover the bottom of the pan.
- When the gnocchi rises and floats (after about 2 minutes of cooking), it is ready. Scoop out with a slotted spoon and put into serving dishes.
- Repeat until all gnocchi is cooked.
- Peel and finely dice the garlic.
- Deseed and finely chop the chilli.
- Heat the oil over a low-medium heat in a frying pan.
- Add the garlic and chilli, cook for about 1 minute or until the garlic begins to brown.
- Add the zest, juice and kale, stir for another minute.
- Remove from heat.
- Combine the gnocchi with the sauce and serve immediately.
- VeganMoFoers – what restaurant meal did you recreate today?
- Are you a fan of gnocchi?
- Vegans – do you find it difficult to dine out in your area?
- Parents – do you avoid dining out with your kids? Or do you have a magical tip you can share with me so my kids will behave at restaurants?