Gnocchi al Oleo con Basilico

Gnocchi is potato pasta. You can make your own or buy them ready-made.

Pictured above is Gnocchi al Oleo, or Gnocchi in Oil with fresh herbs, spicy peppers and vegan Parmesan cheese.

To make your own Gnocchi

Boil some potatoes for about 30 minutes. Let them dry and peel them while they are still warm, then press them through a potato ricer (which looks like a giant garlic press). Then, add some flour, and mix it into a dough. Roll the dough in your hands until it is shaped like a snake, then slice it into bite-sized pieces. You can leave them round or press them with a fork to give them some more texture. Now you will need to boil them again, but this time only for about two minutes.

When the gnocchi is done, strain and transfer back into the pot. Immediately add your oil. You can use extra virgin olive oil if you like since we are done with the cooking. I prefer grapeseed oil and in this case I used grapeseed oil infused with fresh organic rosemary (the infusion takes about two weeks). I also mixed in fresh rosemary, as well as purple and green basil, chives, oregano, and some spicy Thai peppers. On top is grated plant-based Parmesan cheese from Violife.

Buon apetito!

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