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Title: Homemade Gnocchi With Sage, Walnut, And Vegan Blue Cheese
Categories: Pasta, Vegan
Yield: 4 Servings

500 g Floury potatoes;
- keep whole and
- leave skins on
Salt; very important
175 g '00' flour; sieved
1/4 ts Nutmeg; freshly grated
100 ml Olive oil
1 bn Sage leaves; stalks removed
100 g High-quality vegan butter
65 g Walnuts
1/2 ts Chili flakes (optional)
1 Lemon; zest of (optional)
2 cl Garlic; finely chopped
150 g Vegan blue cheese; crumbled

Preparation time: 20 minutes
Cooking time: 50 minutes

This homemade gnocchi with sage, walnuts, and vegan blue cheese is a
quick, cozy dish that turns simple ingredients into classic
cold-weather comfort.

Gnocchi:

Using a large saucepan, boil the potatoes for 40 minutes or until
tender.

Drain and remove the skins while the potatoes are still hot then
press them through a potato ricer or mash them with a potato masher
until smooth.

Using a large mixing bowl, thoroughly combine the mashed potatoes,
flour and nutmeg and form a smooth dough.

Cover the dough with a tea towel and leave to rest for 10 to
20 minutes.

Dust some flour onto a clean surface and roll a quarter of the dough
into a 2 cm sausage shape. Cut this into small gnocchi pieces
approximately 2x3 cm or a little smaller if you prefer. Repeat this
step until all of the dough has been cut into pieces.

If you'd like to add the grooves to the gnocchi (helps the sauce to
cling better), either roll each piece from corner to corner along a
gnocchi board or use the prongs of a fork and gently press into each
piece.

Using a large saucepan of salted boiling water, lower the gnocchi
into the water and boil until they rise to the surface, approximately
1 to 2 minutes.

Thoroughly drain and set aside until needed. It doesn't matter if
they cool as they will be dunked into the sauce to heat up.

Sauce:

Heat the olive oil on medium in a large frying pan or wok and when
lightly sizzling, add the sage leaves (one layer at a time) until
they crisp up, around 30 seconds to 1 minute. Remove them with a
slotted spoon and place on kitchen roll until needed.

When all the sage leaves have been cooked, remove the oil then add the
butter to the pan and melt on a medium heat. Stir through the walnuts,
chili flakes, lemon zest, garlic and gnocchi.

Thoroughly combine and heat for a further 2 minutes before serving.

Top with the crispy sage leaves and vegan blue cheese.

Recipe by Viva's Vegan Recipe Club

Recipe FROM: <https://plantbasednews.org/veganrecipes/dinner/
homemade-gnocchi-with-sage-walnut-vegan-blue-cheese/>

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