Gnocchi (potato pasta) is a wonderfully satisfying vegan meal, and hits that savory part of our cravings or tastebuds.
This recipe comes from Attila Hildmann, bestselling German cookbook author and celebrity chef who says he went from fat ass to bad ass. Check out more about him, and enter the giveaway for his cookbooks here!
Attila says, “Sugar snap peas are delicately sweet and tender and only need to be blanched very briefly. But be careful at the grocery store not to get them mixed up with pea pods!”
Attila’s Wild Garlic Gnocchi Recipe
Makes 2 servings
Shared with permission from Atilla Hildmann
- 1 medium-size potato (200 g)
- Sea salt
- 1/3 cup first clear flour (40 g) (If not available, you can use bread flour.)
- 1 rounded tablespoon corn starch
- 1/2 bunch wild garlic
- 1 1/3 cups sugar snap peas (140 g)
- 2 tablespoons vegetable margarine
- 2 sun-dried tomatoes without oil
- 1 red onion
- 8 ounces seasonal wild mushrooms (230 g) (e.g., white mushrooms, porcini, and chanterelles)
- 5 tablespoons white almond butter
- Freshly ground black pepper
- Oregano leaves
- Peel the potatoes, cut into thin slices, and then cook in well-salted boiling water approx. 10 minutes. Drain the potatoes and either press through a potato ricer or mash and knead until the mixture is smooth. Fold in the flour and corn starch. The dough should be fluffy, but shouldn’t stick to your hands. Wash and chop the wild garlic and knead into the potato dough with ½ teaspoon of sea salt. Then let the mixture sit approx. 5 minutes.
- Dust your work surface with flour and roll out the mixture until it’s about 1/3 inch (1 cm) thick. Then cut into pieces about 1/3 inch (1 cm) thick and lightly press each piece with a fork to get the classic gnocchi ridges. Allow the gnocchi to cook in boiling salted water, until the pieces float to the surface.
- In the meantime, cook the sugar snap peas in salted water for 10 minutes. In a skillet, sauté the sugar snap peas in 1 tablespoon of margarine. Cut the sun-dried tomatoes into fine strips.
- For the almond cream sauce, peel and finely chop the onion. Wash and clean the mushrooms, and then slice. Heat 1 tablespoon margarine in a skillet and sauté the onions. Add the mushrooms and sauté for approx. 5 minutes. Mix the almond butter with 1/2 cup (120 mL) of cold water and add to the mushrooms. Season with sea salt and pepper.
- Arrange the gnocchi, sugar snap peas, mushrooms, and sun-dried tomatoes on plates and garnish with the oregano leaves.
Give it a try, and be sure to enter the cookbook giveaway for more of Attila’s fun vegan recipes!