Free from peanuts, tree nuts, dairy, egg, soy, fish and shellfish. Free from gluten if using Enjoy Life flour.
3 russet potatoes
equal amount of all-purpose white, or Enjoy Life Foods flour blend
1/2 tsp salt
1 bunch of rappini
1 tbsp. olive oil
1 clove of garlic, finely diced
a splash of vegan white wine
Preparing the gnocchi
Peel the potatoes and give them a very rough dice. Boil until fork tender, then drain them, retaining about 1/4 cup of the starchy water. Mash with a fork, masher, or a food mill. When they are cool enough to handle, add the flour and salt and mix well with your fingertips. It should come together into a sticky ball of dough. Roll the dough into a long snake, about 1/2 an inch in diameter. Cut the dough into small segments, about 1/2 an inch long.
Dust your hands with flour and roll each piece of dough into a ball, then into an oblong shape. Roll each oblong against the back of a fork to give it that traditional gnocchi shape. Dust a cutting board with flour and line up the gnocchi, then cover with plastic wrap and let chill in the fridge until you're ready to use them. For best results use the same day.
Putting the dish together
Heat the olive oil and finely chopped garlic in a pan until it becomes fragrant. Add the chopped rappini and let it steam until soft, then add the white wine and simmer for ten minutes.
Boil the gnocchi for about three minutes, or until they come up to the surface of the water and float. Drain and add directly to the rappini. Give it all a good toss and serve immediately.
Serves 2 - 3 people