3 ingredient Potato Gnocchi Recipe (Vegan) - SP

3 ingredient Potato Gnocchi Recipe (Vegan) - SP

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Cooking was in their blood and I am glad to have inherited just a dash of their talent. When I read the history of Ragu, I was delighted to hear that about the woman behind it.  Assunta Cantisano and her husband Giovanni started it in their home in Rhode Island.  They made Ragu Pasta Sauces at home and sold it to family. If you have a great Ragu recipe, you have a chance to show it off.  Food.com is hosting a contest for the home cooks to create new and unique recipes.  The name of the contest is enough to get anyone excited – Ready, Set, Cook! 9) Roll it into a cylindrical shape. It is a perfect vegan dinner idea because there are egg-less gnocchi. Do not put any salt or oil in the water. Ragu sauce will provide all the necessary flavors Wash 2 medium sized Russert potatoes thoroughly. Place them in the boiling water Boil them for about 40 minutes and remove them from the water Peel the potatoes. Work quickly because gnocchi is best when it is made with hot potatoes. If it is hot, use tongs to remove the skin Use a potato ricer to crush the potato. I don't have a potato ricer, so, I went with a cheese grater. It is just as effective Sieve 1/2 cup of unbleached self rising flour on the rice. I added 1 Tbsp more of sieved, unbleached self rising flour Mix the dough and potato slowly. Do not over work the dough because you want to keep the gnocchi soft and airy I added 1 Tbsp of almond milk to make it more fluffy. Roll it into a cylindrical shape and then cover with a dish cloth. Keep it covered for about 10 minutes While the dough is covered, boil about 8 cups of water Cut the dough into about 4 inch pieces and roll them into cigar shapes.

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