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Gnocchi Ripieni

Prep Time2 hours
Cook Time30 minutes
Total Time2 hours 30 minutes
Course: Main Course
Cuisine: Italian
Keyword: fancy, lactose-free, summer
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! :)