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Turns out those fluffy little pillows of heaven they call gnocchi are actually pretty easy to make from scratch! Seriously, you knead to try it sometime.

You will need

Serves 4

  • 750g potatoes, peeled and cut into large chunks
  • 1 cup plain flour
  • 1/2 teaspoon salt
  • Pinch of cayenne pepper
  • 1/4 cup flat leaf parsley, roughly chopped

Carbonara Sauce

  • 1 cup cashews, soaked for 1-2 hours
  • 1 cup (250g) silken tofu
  • 1 cup unsweetened almond milk
  • 3 teaspoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon garlic powder
  • 3 teaspoons onion powder
  • 1/2 teaspoon salt

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25 mins to prep

25 mins to cook

  1. Step 1

    Boil potato for 20 minutes or until very soft. Drain well and set aside for 5 minutes.

  2. Step 2

    Meanwhile, to make carbonara sauce, place all ingredients in a food processor and process until very smooth.

  3. Step 3

    Mash potato using a potato masher until smooth. Add flour, salt and cayenne pepper and mix well.

  4. Step 4

    Turn out onto a well-floured surface and knead for 1-2 minutes until flour is just incorporated (don’t overwork or the gnocchi will be tough).

  5. Step 5

    Divide mixture into four parts and roll each piece into a log 2-3 cm in width. Slice into 2 cm long pieces.

  6. Step 6

    Bring a large saucepan of salted water to a boil. Add gnocchi in 2 batches and stir gently to prevent it sticking to the bottom of the pan. Simmer for 2-3 minutes or until gnocchi floats to the top. Drain well and return to saucepan over low heat.

  7. Step 7

    Gently stir sauce through gnocchi and heat through.

  8. Step 8

    Spoon into serving bowls and top with parsley and cracked pepper.

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