As much as we enjoyed all those summer salads we are ready for some comfort food! Today's recipe is the perfect segway into cooler temperatures and fall flavors. We're improved the nutrition profile of these fluffy little potato dumplings with the addition of Toasted Quinoa Flakes and flax.
- 1 large Idaho potato
- 3/4 cups of I Heart Keenwah Toasted Quinoa Flakes
- 2 Tbs arrowroot flour (or cornstarch)
- 1 flax egg (1 Tbs ground flax seed + 4.5 Tbs water)
- olive oil
- 5 fresh sage leaves
- 1.5 tbsp vegan butter (e.g., Earth Balance)
- 1/4 cup coconut milk
- sprinkle of salt and pepper
- 1/2 tsp maple syrup (optional)
- Boil potato in water for 30-35 minutes.
- Let cool and remove skin.
- Run potato through ricer (or use a hand grater). Make sure there are absolutely no potato chunks in the mix.
- Separately, grind 1 tbsp of whole flax seeds in a coffee grinder and combine with 4.5 tbsp of water, mix and let sit for 5 minutes to make flax egg.
- Grind 3/4 cups of quinoa flakes in a coffee grinder to make quinoa flour.
- Add quinoa flour, arrowroot flour and flax egg to potato and mix by hand until a dough forms.
- Roll into 6 balls and then roll out by hand in to 1-inch diameter batons.
- Cut up each baton into 1 inch slices and then tear each 1 inch slice into a 1/2 inch slices (we like our gnocchi petit).
- Form the dough into football shaped gnocchi by hand.
- Boil in batches in salted hot water until gnocchi floats to top of pot.
- Remove from water and let sit on a cutting board for a few minutes.
- Then, toss in pan of hot olive oil to crisp (crisp in small batches for 2-3 minutes on each side).
- To make sauce, melt butter on medium heat for 5-6 minutes. Butter will start to turn brown which is desirable (be careful not to burn).
- Next, add sage leaves and remove from heat. Expect the butter to splatter a tad when you add the sage.
- Add coconut milk, sea salt, and a dash of maple syrup (optional) and pour on top of gnocchi.
- Serve with blanched broccoli rabe.
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