Wanna go vegan? Did you know that potato Gnocchi can be made without eggs? Why say no to the perfect little plump pillows… Enjoy them with beets and a mix of herbs and pine nuts. You’ll love the texture and the flavor.

GROCERY SHOPPING (4 people)

For the Gnocchi
5 medium russet potatoes – roughly the same size
(if you use gold potatoes: you will need more flour, roughly 2/3 oz more as they’re less starchy)
2 beets
7 to 12 oz of flour

For the Dressing
garlic, 2 cloves, smashed
3 tbsp of olive oil
4 tbsp of pine nuts
3 tbsp of your favorite herb mix, chopped
(mine includes fresh tarragon, basil, rosemary, oregano, and sage)

HOW-TO

Scrub the beets thoroughly, then wrap them loosely in foil and bake for 40-50 minutes (400 degrees). Scrub the potatoes and boil them unpeeled for 20-25 minutes. Check on them. Both are done when a fork or skewer slides easily to the middle of the tubers. Let both cool enough to handle. Peel the beets and puree them in the chopper. Peel the potatoes and mash them finely with a ricer onto a wooden kneading board, making sure you get rid of all the little lumps. Mix the potatoes with the beets; add flour and salt.  Click here to learn how to knead and cook gnocchi to perfection.

When your gnocchi are ready to be cooked, finely chop pine nuts and herbs. Warm 3 tbsp of olive oil in a wok and when hot, add garlic and pine nuts. Let them toast. Cook the gnocchi in salted water and when they pop up, drain them with an asian strainer, throw them in the wok, remove from heat, stir carefully and plate up!

I usually make more and freeze them. Just take them out of the freezer and throw them in boiling water. they will as perfect as the fresh ones. Buon Appetito :)