Purple gnocchi - gluten free, vegan and anti-ageing!
Darling gnocchi. Perfectly purple, Vegan and bonkers. I think Prince would approve. Made with purple potatoes and wild garlic from my @riverford veg box. These potatoes are said to be one of the secrets to a long life as the Okinawans, who live on the Japanese island, often live to over 100 years old.
Makes enough for 2 people or 1 very hungry person
200g purple potato, boiled in the skin till soft, peeled
100g gram flour
1 tablespoon aquafaba (the water from a can of chickpeas)
1/2 teaspoon salt
2 tablespoons nutritional yeast mixes with 2 tablespoons water
*Wild garlic leaves roughly chopped (optional)
Seeds and pinenuts (optional)
Truffle oil (optional)
Bring a large pan of water to the boil
In a large bowl mash the potato, if it is lumpy use a handblender to make it smooth
Add the gram flour, aquafaba and salt, mix well till you have a smooth dough
Roll into sausage shapes, cut into small pieces
Add the gnocchi to the pan, when it floats it is cooked, this should only take a few minutes
Drain the gnocchi well and remove the water from the pan
Add the wild garlic to the pan (if you're using wild garlic) with a splash of water, allow to wilt then return the gnocchi to the pan, add the nutritional yeast mixture plus the seeds and pine nuts and mix well.
Pour into a bowl, add a few drops of truffle oil and serve immediately.
*You can use any green leaf in this recipe such as chard, true spinach, cavolo nero, dandelion leaves, agretti, rocket.