VEGAN GNOCCHI TWO WAYS

Ingredients for the gnocchi:

• 1kg potatoes
• 200g - 300g flour
• 1tsp salt

1. Boil potatoes in their skins until tender and then peel.
2. Use a folk or a potato press to mash the potatoes.
3. Work in the flour into the potato-mixture. it shouldn´t be sticky anymore.
4. Add the salt and mix well
5. Now gently roll the dough into a snake-shaped log, roughly the thickness of your dumb and cut pieces every 3cm. To shape the gnocchi hold a fork in one hand  and place a gnocchi pillow against the tines of the fork.
6. Set each gnocchi aside. dust with a little more flour until you are ready to boil them.
7. Heat a pot with salted water and add the gnocchi carefully. When they float to the surface they are ready. Just remove them with a slotted spoon and set them in a strainer to drain off the excess water

Ingredients for the creamy mediterranean style gnocchi:

• some soymilk
• tomato paste
• 1 garlic clove, chopped
• 1onion, chopped
• 1 red bell pepper, cut into strips
• 1 zucchini, cut into thin strips with the vegetable peeler
• fresh thyme
• salt and pepper to taste

1. Heat some oil in a frying pan. add garlic and onion and saute until golden brown.
2. Add the zucchini and the bell pepper and saute for another 2-3 minutes.
3. Mix some milk with tomatopaste (it depends how many gnocchi you use), until the milk becomes lightly pink
4. Add the gnocchi to the pan and fry them lightly
5. Now pour the milk-mixture and simmer for a few minutes.
6. Season with salt and pepper and add the fresh chopped thyme to it.

Ingredients for the gnocchi in sage-butter:

• 3 - 4 tbsp margarine
• 10 sage leaves
• garlic, chopped
• salt, pepper and chili flakes to taste

1. place margarine in a large frying pan over medium heat. Cook until melted then add sage leaves and garlic to pan. Cook margarine and sage leaves for 4-5 minuten until sage leaves are crisp.
2. Add gnocchi to pan and mix well.
3. Season with salt, pepper and chili flakes!!