Home-made Vegan Gnocchi with Tomato Chili Pasta Sauce

Another vegan recipe from us today.. home made gnocchi, a la bare-chested chef, with tomato chili pasta sauce. The gnocchi can take some time but if you make a heap you can freeze it and then it will only take a few minutes the next time you want some gnocchi goodness for dinner, the tomato pasta sauce is easy and fast and oh so delicious!

(serves 6)

For the gnocchi:
10 medium sized sebago potatoes (or any floury/baking potato)
120g linseed/flaxseed (ground – we did this at home in a coffee bean grinder)
150g plain flour

For the pasta sauce:
2 450g can of tomatoes
2 clove of garlic
5 chilis
fresh basil


Pasta Sauce – combine tomatoes, minced garlic, chili and basil in a pan, simmer for 20 minutes, stirring occasionally.

Gnocchi – Boil potatoes then place in the oven on a low heat for approximately 10 minutes (just until they are dry), remove potato skins and push cooked potatoes through a sieve (note: mashing etc will change the consistency of the potato). Add ground linseed/flaxseed and flour, mix to form a dough. On a floured work area, roll dough into long thin straws. Cut dough into 2cm nubs and press with a fork to shape.

To cook the gnocchi place them into a pot of boiling water (we season the water by placing a sachet in the pot – cheesecloth filled with bay leaves, peppercorns and all spice – along with white balsamic vinegar and salt), once the gnocchi raises to the top of the pan leave it for a further 1 1/2 minutes before removing. Toss the gnocchi in olive oil and serve.


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