Gnocchi- Eggless version

For the final round of the BM#25, I chose cooking with alphabets. Here is my dish with “G”

I have always been amazed to see people make gnocchi flawlessly. I really never thought it is so easy to make. Trust me you can make it even if you dont have the

Potato Ricer

or

Moulie

I made a chunky roasted tomato and rosemary sauce to go with it. It was perfect for supper.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#25

You shall need: [Feeds 1]

For the Gnocchi-

2… Medium Potatoes [Boiled in salted water and peeled]

2-3 tbsp plus more for dusting… All purpose flour/maida

Salt

Mixed herbs

1 tsp… Crushed pepper

Water

For the sauce:

1… Large tomato

1/2 tbsp… Rosemary [Dried]

2 tbsp… Tomato puree

Parmesan cheese [As much as you enjoy in your dish] – optional

Salt and pepper

1 tbsp+1 tbsp…. Oil/butter

Method:

  • Cut and de seed the tomatoes. Mix them with a little rosemary, salt and pepper. Place in a pre heated oven at 180C for 45 min.
Tomatoes going in the oven
Tomatoes going in the oven
  • Let the potatoes sit out for sometime. We need them to lose as much moisture as possible.
  • Using a fork, mash it well in a bowl.
  • Add salt and mixed herbs.
  • Take it out on a wooden board and add 1 tbsp flour at a time and massage it in the potatoes well.
  • Add flour until you get a pliable dough out of it.
Dough
Dough
  • Once done, make 3/4 inch thick ropes out of it and cut in bite size pieces.

gnoicci2

  • Roll these pieces one by one over an inverted fork, against the twines, to get the ridges.

gnoicci3

  • Boil some water in a pan and lower the dumplings.

gnoicci4

  • Once they are done, they shall float on the water.
  • Take them out using a slotted spoon.

gnoicci8

  • Once the tomatoes are done, take them out and remove the peel of the tomatoes.

gnoicci6

  • Cut them roughly and keep aside.
  • In a pan, melt butter or heat the oil. Add the gnocci and stir for a few sec.
  • Add the tomatoes and the puree.
  • Season to your taste.

gnoicci7

  • Sprinkle the cheese and devour with glory.

gnoicci9

Cheers,

Sending this to:

Favorite recipes non indian at Ghar ka khana

at Simply Tadka

at Simply Sensational Food

at Cook’s Joy

Untitled-1 at Nivedhanams which is a brain child of Nupur

at Divya’s Culinary Journey

at Sumee’s Culinary Bite

at Food Corner

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19 thoughts on “Gnocchi- Eggless version

  1. Looks wow! The first time I saw potato Gnocchi being made was on a prog called Cooking Isn’t Rocket Science ges ago on Travel and Living. Haven’t attempted it yet though. Must have enjoyed the fruits of your labour!

  2. I made gnocchi once many years ago but that was way before I cook as often as I do now or as skilled as I am now and they came out horrible. I have been planning on trying to make them again. It has been in my drafts for a long time. Yours look so delicious – you are making me want to make that draft now!

  3. You make it look really easy :). Roll the fork gently over it – I would probably mash it up into pieces at that point ;), but definitely going to give it a try!

  4. I love the sound of all the herbs in potatoes and tomatoes :). I have tried making gnocchi before and it was a wash out. This one looks so do-able! Nice, really nice!

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