They were both in my dinner, how about yours?
That could of course be the only link between the two. Well in my head at least.
I told you all that I wanted to make blue potato gnocchi, and I have done just that. I also added some broccoli to the mix also just to complete the meal.
The normal recipe for gnocchi calls for eggs, which I do not eat anymore, so I came up with the idea of "oo flax meal acts like eggs in some recipes, why not add that to the recipe and add some extra fiber while I am at it." Genius! I know. I had made some quick tomato sauce once for eggplant parm and froze the left overs in small portions for just a situation as this. I love planning ahead sometimes. Cook big batches, freeze portions, use later, that is my life.
Blue Potato Gnocchi
1 cup cubed potatoes, peeled (I was roasting the rest, so I just used the centers of a few potatoes)
5 tablespoons whole wheat flour
1 teaspoon flaxmeal
1 teaspoon water
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon onion powder
1/4 teaspoon nutmeg
1 tablespoon nutritional yeast
Boil water to cook the cubed potatoes,
once boiling place in potatoes and cook until a knife goes through easily.
Mix the flaxmeal and water together.
Place potatoes in a bowl and start to mash.
Add in the spices, flaxmeal, nutritional yeast, and 1 tablespoon flour.
Add the remaining flour one tablespoon at a time, and mix until a stiff dough forms.
Place some flour on a board, take small amounts of the dough and roll into a 1/2 inch wide log.
Using a pastry cutter, cut 1/2 inch pieces out of the log.
Using a fork, roll the 1/2 inch dumplings over the back of the tongs of the fork.
Place on a floured baking sheet. Repeat with remaining dough. Place in fridge for at least one hour.
Bring a large pot of water to a boil. Place in the potato dumplings. Once they pop up to the surface and float, cook for 5 to 8 minutes, until they become tender.
While the potatoes are cooking, saute some broccoli with salt and pepper until browned slightly, around 5 minutes.
Add in a splash of red wine and allow to cook off for a few minutes.
Add in the tomato sauce.
Once the gnocchi are done, drain and place in the sauce.
Allow to cook in the sauce for 5 minutes.
Plate and top with parsley.
One of the best dinners I have had lately. Yum!