G is for Gnocchi

September 7th, 2013 11:20 am by Kelly Garbato

G is for Gnocchi [Betty Goes Vegan] (0005)

Unlike pierogies, vegan gnocchi is super-easy to find in regular grocery stores, and so I’ve never been tempted to try making it myself. That is, until this whole alphabet thing came into my kitchen. What else to make for the letter G than one of my favorite carb delivery systems?

As it turns out, this experiment? Totally confirmed my suspicions. Gnocchi is a food better bought than made. As per usual, it was the blending of the baked potatoes that proved the most trouble; by the time I was done, blobs of mashed potatoes covered one whole side of my kitchen, and I was ready to retreat to my soft, comfy bed for a nap. According to the directions – I made the Whole Wheat Gnocchi from Betty Goes Vegan – I was to blend the potatoes until “soft and fluffy.” Instead, mine turned into a giant, gooey blob, the likes of which you’re apt to see in the cheesiest of ’70s B movies. (I suspect I left them to cool too long; you’re supposed to blend them while still hot.)

At this point I was rather skeptical that I could ever transform this monster dough into something edible but alas, I powered through and ended up with a batch of gnocchi that may be lacking in the looks department, but is pretty tasty nonetheless.

G is for Gnocchi [Betty Goes Vegan] (0002)

Gnocchi-in-progress.
——————————

They’re not the prettiest things, but hey. It’s only my first time, right? I vacillated between making shell and cornucopia shapes (most of which came to resemble vulvas), and while it took me awhile to work through all the dough, the process went much faster once I got the hang of it. Supposedly the recipe only makes two servings, but we ended up with five hearty bowls full, at least. With sides, this could easily serve six to eight people. I counted the gnocchi as I boiled them – twenty at a time, in a large stock pot – and there were 128 total. Big ones, too!

Annie recommends topping them with basil, but I opted for homemade marinara sauce, owing to the abundance of tomatoes in my garden. I mostly winged it, but the final concoction was rather similar to this Greek-Style sauce.

Stick-to-your-ribs good, though next time around I’ll mostly likely get my gnocchi from a bag.

 
null
 

Be Sociable, Share!

Filed under , , , , , , , , ,

Leave a Reply