Gnocchi with Lemon Garlic Chilli Sauce
Homemade vegan gnocchi in a tangy garlicky lemon & chilli sauce with kale. Tasty and easy to make!
Recipe type: Main
Serves: 4 serves
plain flour (may need extra)
+ 1 tbs salt
large red chilli
chopped kale leaves
Make the gnocchi:
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.
Meanwhile, make the sauce:
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.
Kid friendly tip: omit the chilli, and blend the sauce ingredients to a fine puree before serving over the gnocchi. You may also want to replace half the lemon juice with water to reduce the sourness.