If there’s one complaint we’ve ever had about gnocchi, it’s that those soft little heavenly pillows could be BIGGER. And maybe, stuffed with plant-based cheese, please? This recipe delivers just that.
You will need
Serves 5
For the gnocchi:
- 4 Dutch creams or non-waxy potatoes
- 3 tablespoons all-purpose flour
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 tablespoon Dijon mustard
- Salt and pepper
- 2 tablespoons plant-based butter
- 1 tablespoon soy milk
- 1 block plant-based mozzarella, cut into 1-inch cubes
For the mayo:
- 100ml aquafaba (chickpea tin liquid)
- 1 tablespoon Dijon mustard
- 2 tablespoons liquid from the capers*
- 1 teaspoon smoked paprika
- 350ml grapeseed oil
- Pinch of salt
For the salad:
- 200g mixed salad leaves
- 2 tablespoons capers
- 2 tomatoes, diced
- 1/2 red onion, finely sliced
- 3 tablespoons olive oil
- 1 lemon, juice only
- Salt and pepper to taste
Recipe: Simon Toohey
Directions
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Step 1
Preheat the oven to 180℃ and line a baking tray with baking paper.
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Step 2
For the gnocchi, place the potatoes in cold water with salt and bring to boil. Cook until they are soft / breaking down. Drain and then place in a large mixing bowl.
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Step 3
Dust over the flour, then add the onion & garlic powders, mustard, salt and pepper and mash it all up together. Then add your butter and soy milk and continue mashing until well combined.
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Step 4
Roll a ball of mash in your hand (roughly palm-sized, but really it’s up to you!) and press your thumb into the centre. Place a square of cheese in the hole, and cover up with a little more mash.
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Step 5
Place each potato ball in baking tray, drizzle with a little oil and bake in the oven for 20 minutes.
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Step 6
For the mayonnaise, place all the ingredients in a high jug and with a stick blender starting from the bottom, slowly lift it up to the top until the sauce has thickened.
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Step 7
Mix all the salad ingredients together in a bowl.
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Step 8
Plate up some salad next to a potato ball (or two!), along with a generous dollop of your spiced mayo. Enjoy :)
Variation
*You can use lemon or vinegar for this too if you don’t have enough liquid from your capers!
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Recipe: Simon Toohey
