2 ingredient vegan gnocchietti: Anna came for a short stay with us on the tiny island of Ponza, Italy, and shared with us her recipe for a quick and easy ‘vegan’ gnocchi otherwise known as gnocchietti. This is a recipe for a style of pasta which is shaped into gnocchi dumplings. However, the most interesting point about this recipe is the technique involved in making the dough.
This recipe has no potato or egg and therefore perfect as part of a vegetarian or vegan meal. It’s simply flour and water.
Ingredients for 6 – 8 servings:
1 kg all purpose flour
- In a large saucepan, bring the water to a boil.
- Turn off the heat and immediately stir in the flour.
- Mix until combined and turn it out onto a clean work surface (lightly floured if necessary)
- Knead the dough until smooth and firm – 3 – 5 minutes.
- Cover the dough and work in palm-sized portion, forming each portion into a rope about the thickness of a pencil.
- Cut into small, bite-sized pieces.
- Hold a fork on the work surface and firmly roll each gnocchi over the fork. Lightly dust them in flour to avoid them sticking together.
- Lay out on a tray in one even layer and place them in the fridge until you are ready to use them. Alternatively, place them in the freezer in one even layer and when they are frozen, pop them into a bag or airtight container.
- To cook, bring a large pan of salted water to a boil.
- Add the gnocchi and when they float to the top, drain them and add them to your chosen sauce.
