Almonds+Leek Green Gnocchi
for the gnocchi:
1 kg of potatoes
flour – I used 200 gr, but it very much depends on the potatoes you use
a few leaves of spinach, if you want to make them green – I’ve used just a few of them and gnocchi came out pale green-ish
for the sauce:
salt, pepper, extra virgin olive oil
First, I boiled the potatoes (preferably with their skins and using a pressure cooker), then I mashed and mixed them with salt and lots of nutmeg. Meanwhile, I quickly boiled the spinach leaves and chopped them with a spoonful of mashed potatoes. I added them to the rest of the ingredients and I kneaded, adding the flour.
I then made many “snakes”, I cut them small pieces, which I passed on the tool that makes stripes on the surface of gnocchi.
For the sauce: I chopped almonds until they became pasty, I stewed the leeks in a saucepan, I added almonds, soy milk, salt and pepper. I boiled gnocchi in boiling salted water, in 2 minutes they come to surface. I tossed them directly into the pan. Sauté them with the sauce and they’re ready! I sprinkled them with chopped almonds and poppy seeds.
Chef: Pupazza from VeganBlog