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Gnocchi vegan tomato

ingredients

servings

4

Potatoes

500 oz

Wholewheat flour

150 oz

Iodized salt

1 teaspoon

Tomato pulp

400 oz

Nutmeg

to taste

Extra virgin olive oil

to taste

first courses from Italy - Lombardia

Gnocchi vegan tomato

Gnocchi vegan tomato

vegan with gluten source of C vitamins high in potassium

ready in

25 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Gnocchi vegan tomato

Potato gnocchi with whole wheat flour. Vegans, delicious and easy to prepare. With the help of the pressure cooker to cook the potatoes to steam.

Gnocchi vegan tomato step 1

step 1

Peel the potatoes, cut into pieces and cook 12 minutes from the whistle, in the pressure cooker basket. Heat a dolio wire in a pan, add the tomato pulp, salt and cook over low heat

Gnocchi vegan tomato step 2

step 2

Mix the flour with a teaspoon of salt and nutmeg. Mash the potatoes with a fork ready, add the mixture of flour and begin to knead in a bowl.

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Gnocchi vegan tomato step 3

step 3

Adjourn on a floured work surface and knead well, until the mixture is compact and homogeneous. Boil a pot of water salted taking care to add a dash dolio Ages.

Gnocchi vegan tomato step 4

step 4

Cut pieces of dough in order to obtain the loaves, which you will roll on floured surface. With a knife cut the dumplings of the desired size. If you have one, pass on rigagnocchi.

Gnocchi vegan tomato step 5

step 5

Bake the gnocchi and transfer the tomato sauce in a large bowl. As the gnocchi rise to the surface, remove them with a slotted spoon and place in the bowl with the sauce.

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