Potato Gnocchis with Roasted Kale and Vegan Mushroom “Cream” Sauce w/o oil
- 3 potatoes middle large
- 2 tsp milled roasted dry Kale salted
- 1/2 cup atta flour
- 2 tbsp potato flour
- 1 to 2 tsp white unbleached flour
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Back potatoes ( her it was done in a GE speed oven which takes about 7 min)
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Cut open and let cool to touch then peel the potato and puree.
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Add now the kale powder, the atta flour, potato, and white flour and work it in. The moister in the potato is sufficient to make it to a dough that is not too sticky on your hands.
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Take a small piece and cook for 3 to 4 minutes and try at the consistency. If there is too little flour than the outside is greyish and fuzzy, and it is somewhat soft and doesn't keep shape when you cut, then it has it the consistency of a potato dumpling. If If you like it this way cook shortly in hot salted water and immediately take when they start to float.
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Otherwise, add 1 to 2 Tbsp more flour to the dough and incorporate by folding a few times. Test again and cook for 3 minutes. The ideal gnocchi is soft and light and keeps its shape when cut.
If the cooking water gets cloudy you added too much flour. Also, the outside tends to get slimy and the gnocchi harder. Don't overwork the dough because it makes them harder.
this cream sauce it Tofu based. No oil was used and it is therefore acceptable for Lent
- 1 tsp dried shiitake mushrooms
- 3 tbsp hot water
- 300 g seitan home made
- 200 g brown champignons
- 1/2 small onion
- 1 c soft tofu
- 1 tbsp coconut cream powder
- 1 tsp corn starch
- 1/2 tsp nutmeg
- 1 tsp parsley
- salt to taste
- black pepper
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Soak the shiitake in the hot water and pour over the seitan that was cut into small pieces.
let it rest for 1 h
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Remove the seitan and leave the liquid for cooking. Fry the seitan in a nonstick pan for 5 min then removes from pan. (not it will stick on a stainless steel pan, and you need to be careful to remove it without breaking it.)
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Add the cut onions and simmer. Try to loosen the crust from the seitan with the moister of the onion. Add the soaking liquid and a little water and scrape everything off. Simmer for 1 to 2 minutes and then transfer into a small container.
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Use a stick blender (Bamix) to break the onion mixture. Now add the tofu the coconut cream, cornstarch, and the nutmeg. Us the immersion blade of the Bamix to homogenize the sauce.
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Cut the mushrooms into pieces and put in pan cover. The mushrooms will release some liquid while heated. Now add the seitan. Cook for 2 minutes and add sauce. SImmer for 10 minutes and add fresh parsley.
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Add salt and black pepper to season
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