GNOCCHI RIPIENI

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Ok.. guys and gals.. for this I have to put all of my Swiss humility aside and tell you that this is one of my greatest MASTERPIECES ever!
The flavours work perfectly toghether, the textures work perfectly together.. 

You got to try these! 

Whenever you got some time at hand – because they do need some patience. It will however truly be rewarded and if you’re not in a rush the process is very fun 🙂

Gnocchi Ripieni

Course Main Course
Cuisine Italian
Keyword fancy, lactose-free, summer
Prep Time 2 hrs
Cook Time 30 mins
Total Time 2 hrs 30 mins
Servings 2 people

Ingredients

Gnocchi

  • 500 g potatoes
  • 110 g flour
  • 1 1/2 tsp salt
  • 4 tbsp soy milk

Smoky Mozzarella

  • 120 g cashew nuts
  • 200 milliliters water
  • 1 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 1 tsp white miso paste
  • 1 tbsp nutritional yeast
  • 4 tbsp tapioca starch powder
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • pich pepper
  • 1 tbsp liquid smoke

Tomatoes

  • 5 cherry tomatoes if they are particularly small take 10

Creamy Cashew Basil Sauce

  • 3 twigs fresh basil
  • 100 g cashew nuts
  • 1 deciliter soy milk
  • 1 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • pinch pepper

Instructions

  • Soak the cashew nuts for about 15 minutes in boiling water. Then drain and rinse them.
  • Boil the potatoes in salt water (use a pressure cooker if you want to save some time).
  • In the meantime make the mozzarella: Add the soaked cashew nuts in a blender together with all the other mozzarella ingredients and blend until smooth.
  • Add the liquid (resembles very loose pancake batter) to a non-stick pan and stir on medium heat until it thickens so much that it forms a ball.
  • Remove mozzarella sized chunks from the pan and drop them in a jar filled with cold salted water. There they can stay until you use them. (If you keep the mozzarella for a few days however I recommend storing it without the liquid or the consistency will get very soft.)
  • Peel the cooked potatoes and mash them as finely as possible. If you want the mash to happen very quick and also very perfect: invest in a potato ricer. I have waited way too long to spend those 20$ on such a nice help.
  • Add the flour, salt and soy milk to the mashed potatoes and mix to form a dough ball. Let it rest for about 10 minutes.
  • Flour your work surface. Cut slices off the gnocchi dough ball and roll into sausages (approx 1.5 cm diameter). Then cut into pieces (approx. 3 cm long). Flatten the pieces and fill with a small piece of mozzarella and a small piece (was an eighth for mine) of a cherry tomato. Then close the dough over the filling and roll a nice ball.
  • Cook a large pot of water and add a generous pinch of salt. Add about 8 gnocchi at a time to make sure the cooking water doesn't cool down too much through the addition of the gnocchi. Boil them until they float on the surface (about 2 mins). Remove them from the water and cook the next batch until all gnocchi are cooked.
  • Now to make the sauce add all the sauce ingredients to a blender and blend until smooth.
  • Heat about 2 tbsp of olive oil in a large frying pan and add the gnocchi. Fry them until crisp and golden on 2 sides. Plate them up and drizzle over some sauce. ENJOY! 🙂
dav
dav
dav

This Post Has One Comment

  1. 5 stars
    deliziööös 😍

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