Green Pea Gnocchi
I wrote about Gnocchi and Dumplings in an earlier post. You can read more by clicking here. Gnocchi is typically found in Italy but Swiss make them too. Because Italy is still on our bucket list, I chose a photo of beautiful Bremgarten in Switzerland.
If you have dried green peas then you can make easily these gnocchi. Usually, I cook 1 cup of green peas and add one cooked larger bake potato (without skin) and purée everything then I add 1/2 cup flour and some potato flakes (for making mashed potatoes) and 1 egg as a binder. Then work the dough with my hands and let it rest for 30 min. The dough should then be not too sticky. Otherwise, add more potato flakes or flour.
For this corona challenge, we had a problem because we had not a single bake, white or red potato, plus my Katya is still on here lent, and thus everything had to be vegan. So the egg can be replaced with soy or sunflower lecithin. Replacing the potato only with flour would make the gnocchi slimy and mushy. I decided to use 1/2 cup of flour, 1/2 cup of potato starch, and potato flakes. It worked out at the end.
Vegan Green Pea Gnocchi. This is a recipe during the Coronavirus challenge: 1 month without buying groceries. We had no potatoes.
- 1 1/4 cup green peas dried
- 1/2 cup flour
- 1/4 cup potato starch
- 1/4 cup potato flakes for puree
- 1/2 tsp soy lecithin optional as an egg substitute.
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Add to peas about 3 cups of water
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Pressure-cook or cook on stove green peas (overcook them to be able to make a puree!!) Then let them cool down, later use a fine-meshed sieve to let them sit over a pot to drain any excess of water.
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Put drained peas in a food processor and blend until you get a thick smooth paste. Don't add any water there should be enough moisture left in the peas-mass
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Transfer pea-paste into a large stainless steel bowl and add solid ingredients.
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Mix soy lecithin with 1 tbs of warm water and stir to a homogenous slur. Distribute evenly over the pea-dough and work everything in. This takes time. It is some workout.
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If the mix is too sticky then add more potato flakes. Usually, you don't have to add any water but if you need to add only a little, better use a spray bottle.
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Make the dough to a ball. Put a little vegetable oil on the outside and wrap it into a plastic foil. Let it rest for 20 to 30 min.
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Take some dough and roll on a flat surface with your hands to even logs.
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Cut with a knife
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Boil salted water in a large pot and test one gnocchi. As soon floats on top cook for 4 to 6 min. (at your taste). Here is still time to make change the dough composition. (How to test see note below)
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If normal cook 1/3 of Gnocchi, fish them out.
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Put them on a dry pan.
Tip : make one log and cut a small piece off and put it in boiling water. Normal Behavior: First the Gnocchi sinks to the bottom. After a while it will float up to the bottom. Cook it for 4 min and take out. Should be firm to be cut in the middle but soft to taste and cooked.Â
If the gnocchi falls during cooking apart. Not enough binder then add flour/starch or lecithin, if you are not vegan cooking could add an egg in the dough. Knead thoroughly and give it a rest for 15 min. Â
Keep the ratio and don’t add too much flour. Too much flour makes gnocchi slimyÂ
Normally I make Green Pea Gnocchi with baked potato and add only little to nothing flour to the dough. The most delicate and difficult to make are egg-less, because they can fall easily apart during cooking and require a delicate balance. If you add an egg than this is unlikely.Â
Soy or sunflower lecithin is a great egg substitute and works pretty well for vegan cooking.Â
Serve them fresh or peer cook them and keep them in the refrigerator, they can be frozen too.Â
I have not checked in here for some time because I thought it was getting boring, but the last several posts are great quality so I guess I will add you back to my everyday bloglist. You deserve it my friend 🙂
Thank you that makes us happy. Sorry for the late reply. My wife needed a break and we took a small vacation. Later I started to build a pizza oven. 🙂
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