Homemade Gnocchi with a Spicy Capsicum Sauce

I had a big craving for gnocchi last night. It’s one of my favourite comfort foods, but I don’t eat it that often. I refused to buy any store bought gnocchi. I just don’t understand why they need some many ingredients when I can make it with three. It’s acutally really easy to make. It does take little bit of time, especially if like me half of your potatoes are still hard when you try to grate them. I really have to invest in a potato ricer. But it was really fun to make, especially with someone you love. Marco helped me roll the gnocchi. They weren’t the perfect shape, but they taste the same in the end so that’s all that matters.

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Gnocchi with a Spicy Capsicum Sauce (vegan, gluten free option, soy free, nut free)

To make the Gnocchi:

Ingredients:

600 g potatoes (unpeeled)

1 cup unbleached plain flour, more for rolling (use gluten free plain flour  if you prefer)

sea salt to taste

Method:

1. Bring a pot to the boil, then cook the whole potatoes for 20 minutes or until soft.

2. Rinse the potatoes with water and once they are cool enough to handle, peel the skin off.

3. Force the potato through a potato ricer/fine grater/fine mese sieve into another bowl, so that it comes out like almost puréed and without lumps.

4. Season the potato with salt and sift 1 cup of flour slowly into the bowl (you may not need all the flour).

5. Knead the gnocchi on a floury board for about 3 minutes and add more flour if you need.

6. Divide the dough into 6 pieces and roll into logs. Then use a knife to slice the logs into smaller pieces (enough for 1 gnocchi). If you have a gnocchi paddle, then roll the dough balls to form the gnocchi. Otherwise gently press the dough balls with a fork to leave some ridges or roll along the fork. For both methods check out this video to learn how to roll gnocchi.

7. In boiling salted water, drop the gnocchi into the water. Once the gnocchi rise to the top (should take a couple of minutes), continue to cook for  a further 2-4 minutes (depending on how large your gnocchi are). If in doubt then taste then to make sure they are not over or undercooked.

To make the Sauce:

Ingredients:

1 tablespoon olive oil

1 brown onion, diced

2 garlic cloves, diced

500g whole tomatoes (about 4 large)

1/2 red capsicum, diced

2/3 cup dry white wine

1 large red chili

sea salt and black pepper to taste

couple of pinches of evaporated cane sugar (or raw sugar)

1 handful whole basil leaves

Method:

1. Bring a pot to the boil, then drop in the whole tomatoes. Boil for a couple of minutes, until the skin starts to break. Then remove immediately and drop into an ice water bath or cool down with running water into a strainer. Peel the skin from the tomatoes and dice.

2. Heat a pot on medium heat with olive oil, then add the onion and garlic. Cook for 3-4 minutes or until translucent.

3. Add the red capsicum saute for a few more minutes.

4. Then add the diced tomatoes, white wine, and whole red chilli. Bring to the boil, then leave on a simmer for 20-30 minutes. While its cooking season with sea salt and black pepper and balance with sugar.

5. Place the sauce into a Vitamix or high speed blender. Remove the chilli if you don’t want it too hot or leave it in. Blend till its smooth.

6. Return to the pot and add the basil leaves. Cook until the basil leaves have wilted and the sauce is warm. Then serve with the gnocchi.

*3 big serves or 4 entree size

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Rolled Eggplant with Cannellini Pine nut Filling and Asparagus Green bean Salad with Caper Dressing

Now that we are so close to getting our new home, I have been trying to gather ideas for what to serve at our engagement/house warming party. Even though I got engaged back in January, we still haven’t had a formal celebration. I did want have it in a venue, but Marco has been pushing me to wait till we got a house. Although I don’t want to cater the whole thing, I think I will try make a few small things. All vegan of course. These are some of the ideas I came up with for an entree/main and a side salad. The filling for the Rolled Eggplant can also be made as a dip or spread. It was so delicious, I couldn’t stop eating it. I don’t think Marco is going to be a fan of the salad. He hates capers and green olives, but I’m hoping when he gets to try it later he will look past the salty ingredients and enjoys it as a whole. If he can’t, well then he won’t be invited to have any of my Coconana-Chia Cake that I just made! ??????????????????????????????? ???????????????????????????????

Rolled Eggplant with Cannellini bean Pine nut Filling (vegan, gluten free, soy free)

Ingredients for Eggplant

1 medium eggplant

sea salt

olive oil

storebought/homemade tomato (pasta) sauce

Ingredients for Cannellini bean Pine nut Filling:

1 can cannellini beans

1/2 cup pine nuts (soaked/boil 10 mintues)

3 tablespoons lemon juice

2 tablespoons extra virgin olive oil

1 tablespoon finely chopped garlic

sea salt to taste

20 basil leaves

Method:

1. To make the filling place all the ingredients for the filling, except the basil, in the processor. Blend until the nuts and beans break down and it becomes a puree.

2. Place the basil leaves in the process and blend so that they are finely cut but still a little chunky.

3. Slice the eggplant into thin strips (at least 12 with no skin on either side) and sprinkle generously with salt. Leave for 10 minutes, to remove the bitterness, then remove the salt and moist with a paper towel.

4. Heat a griddle pan on medium to high heat and brush with olive oil. Coat the eggplant with olive oil and cook on both sides (3 mintues per slice). While cooking apply more olive oil if the eggplant dries out. Place the eggplant in a warm place so that it doesn’t get cold while you cook all the slices.

5. Place the filling in the centre of the eggplant and then roll.

6. Serve on some warm tomato sauce. *Serves 4 ??????????????????????????????? ??????????????????????????????? Asparagus Green bean Salad with Caper Dressing (vegan, gluten free, soy free)

Ingredients for Salad:

30 green beans (topped & tailed)

2 bunches asparagus

2 large handfuls of baby kale/lettuce

small handful spanish green olives

2-3 tablespoons flaked almonds (toasted)

Ingredients for Dressing:

4 tablespoons extra virgin olive oil

3 tablespoons lemon

2 teaspoons dijon mustard

2 tablespoons white wine vinegar

1.5 teaspoons crushed garlic

2 tablespoons baby capers

2 teaspoons agave

1/2 teaspoon dry oregano

Method:

1. Chop the green beans and asparagus into 5 cm pieces.

2. Steam the green beans and asparagus for 5 minutes or until tender. Then place straight away into a bowl with cold water and ice for 10 minutes or until cold.

3. Strain the green beans and asparagus.

4. Massage the kale with sea salt, so that it breaks down. Slice the olives and toast the almonds.

5. Prepare the dressing by placing all the ingredients into a blender/processor and blend until creamy.

6. To assemble the salad first make a bed of baby kale, then top with green beans, asparagus, green olives and flaked almonds. Drizzle the caper dressing and serve.