Vegan Gluten-Free Gnocchi with Broccoli, Portobello Mushroom and Sage

Gnocchi are delicious little pillows of goodness. The 3 main ingredients are always  flour, egg and potato. But a very similar texture and taste can be achieved using gluten free and vegan alternatives. This recipe makes basic gnocchi but any herbs, spices or flavorings can be added right into the dough. These gnocchi can be tossed with any vegetables and sauce you want. I mixed mine with sauteed broccoli, portobello mushrooms, garlic and sage. A simple tomato sauce would also be easy and so tasty! Once the gnocchi are boiled, they can be tossed with sauce for a more traditional, soft gnocchi texture. In this recipe, I lightly browned them in some olive oil. These are best eaten right away, as they firm up the longer they sit. 


Vegan Gluten-Free Gnocchi 
(Serves 6)

Ingredients

1 1/2 pounds russet potatoes (about 3 medium sized)
1 1/2 cups all-purpose gluten free flour mix (I used Bob's Red Mill)
3/4 teaspoon Ener-G egg replacer
1 tablespoon water
1/4 of an avocado
1 teaspoon salt

3 tablespoons olive oil
1/2 teaspoon red pepper flakes
1 large onion, chopped
1 large portobello mushroom, cut into 2 inch pieces 
1 cup chopped broccoli
2 cloves of garlic

3 tablespoons vegan butter (I used Earth Balance)
2-3 tablespoons fresh sage

For the gnocchi:

Peel and cut potatoes into 2 inch cubes. Place in a large pot filled with cold, salted water. Bring the water to a boil. Cook until potatoes are easily pierced with a knife, about 15-20 minutes. Drain and let cool slightly.

Run the potatoes through a ricer. This helps to give the gnocchi a lighter texture. If you do not have a ricer, you can mash the potatoes by hand, they will still be good!

In a small bowl, combine the Ener-G egg replacer, water, and avocado. Mix together to form a smooth paste.

In a large bowl, combine potatoes, avocado mixture, gluten free flour, and salt. I find mixing this by hand to be the easiest! It should form a smooth dough, not sticky at all.

Bring a large pot of salted water to a boil.

Working in small batches, roll the dough into dowels, about 1-inch in diameter. I find that with this dough, it is easiest to pinch it into the rope shape and then gently roll it to smooth it out. Cut into 1-inch gnocchi. Roll each gnocchi along the back of a fork to get those little grooves! This helps sauce stick to the gnocchi.

Drop the gnocchi into boiling water and cook for about 2-3 minutes until the gnocchi float to the top. Gently remove from the water.

(At this point, the gnocchi can be served as is, with any sauce you would like! But in this recipe, I brown them in a pan with olive oil.)

In a saute pan, heat olive oil over medium. Add the gnocchi and cook until browned. Flip and brown the other side. Remove gnocchi from the pan and set aside.

In the same pan, add red pepper flakes to the oil. Add onions and cook until lightly browned. Add portobello mushrooms and broccoli. Saute for about 10 minutes until soft and lightly browned. Add garlic and cook for another 1 to 2 minutes, being careful not to burn the garlic. Return the gnocchi back to the pan and toss to combine.

In a small saucepan, heat Earth Balance vegan butter over medium heat. Add the sage and let the butter just a touch. Pour over the gnocchi right before serving.