Gnudi with tomato and basil
Ready in: 30 to 60 mins
Gnudi is essentially a large, pillow gnocchi made from potatoes and cornflour, plus it's gluten-free and vegan. This one is topped with a nut-free plant-based Parmesan that you can easily make at home; it's also ideal for cooking in batches, and it will last up to two days in the fridge. These gnudi are also a great way to use up leftover mash or boiled potatoes. Recipe extracted from 7 Day Vegan Challenge by Bettina Campolucci Bordi (Hardie Grant, hardback & ebook). Photography: Nassima Rothacker
Ingredients:450g potatoes, peeled and chopped
100g fine cornflour
salt and freshly cracked black pepper
For the tomato sauce:olive oil, for frying
3 garlic cloves
sprinkle of brown sugar
1 tbsp tomato purée (paste)
2 large tomatoes, blitzed in a blender
sprig of thyme
basil and Nut-free Plant Parmesan (see below), to serve
Nut-free Plant Parmsean:125g sunflower seeds
2 tbsp vegan bouillon
2 tbsp nutritional yeast
- Start off by boiling your potatoes until soft, then drain until dry. In a large bowl, mash the potatoes and add the cornflour, salt and pepper to taste and knead for a good 5–10 minutes, until you have a nice dough. Divide up into balls by using a small-size cookie scoop and set aside.
- Heat a little olive oil in a pan and fry the onion and garlic until nice and soft. Add a sprinkle of brown sugar, the tomato purée and tomatoes that have been blitzed in a blender and let the sauce simmer for five minutes. Finish off with salt, pepper, thyme and basil and set aside.
- Bring a large pot of water to a boil with a teaspoon of salt and gently ladle in the potato gnudi. They will be ready when they come off the bottom of the pan and float up. Once ready, gently add to the saucepan with the tomato sauce and cover. Sprinkle with a few sprigs of fresh basil and eat straight away while still warm. Serve topped with a sprinkling of Nut-free Plant Parmesan.
- To make the Nut-free Plant Parmesan, add all the ingredients to a blender and pulse until you have Parmesan cheese-like consistency. This should be kept in a glass jar in the fridge and lasts for weeks.