POTATO GNOCCHI IN HERB-GARLIC SAUCE

SERVES 4 TO 6 PORTIONS

1 large russet potato (14 to 16 oz), peeled and cut into 2-inch pieces

1 1/4 cups all-purpose flour, plus extra for rolling

1/2 tsp. sea salt

1/4 tsp. ground nutmeg

1/4 tsp. freshly ground black pepper

2 tbsp. olive oil, plus more as needed

1 garlic clove, minced

1/2 tsp. dried basil

1/2 tsp. dried oregano

Parmesan Topping

Chopped fresh Italian parsley for garnish

NUTRITIONAL VALUES

Calories: 265kcal
Fat: 7.3g (1.7g S.Fat)
Carbs: 42.8g
Protein: 7.4g
Sugar: 1.1g
Sodium: 253mg

METHOD

Cover the potato pieces with cold water in a large pot. Bring to a boil, covered. Cook until the potatoes are tender when pierced with a fork. Return to the pot after draining. Pass the potatoes through a potato ricer or mash them thoroughly while they are still warm. Then, transfer to a medium bowl and set aside to cool completely.

To the potatoes, add flour, salt, nutmeg, and pepper. To combine, use a large spoon to stir everything together. Knead the dough with your hands for 1 to 2 minutes, or until a soft, slightly sticky dough forms. Flour the work surface and your hands generously. Working with a handful of dough at a time, roll the dough into 1 inch diameter ropes. Using a sharp knife, cut each rope into 1-inch-long pillows.

Bring a medium saucepan of salted water to a boil. In a large non-stick skillet over medium heat, heat the oil.

When the water is boiling, reduce the heat to a low simmer and add the gnocchi, about 20 at a time. In about 2 minutes, the gnocchi will begin to float. Allow to cook for 2 minutes after the last gnocchi has floated to the surface. Transfer the gnocchi to the skillet with the oil using a slotted spoon. Combine the garlic, basil, and oregano in a mixing bowl. Allow for a few minutes on each side to cook. As needed, add more oil and seasoning. You'll need to do this in batches until all of the gnocchi are cooked. Season with salt and pepper, then top with Parmesan Topping and parsley.

GARLIC BREAD STICKS

SERVES 16 STICKS

FOR THE DOUGH

1/4 cup warm water (about 38°C/110°F)

1 package active dry yeast (2 1/4 tsp.)

2 tbsp. sugar

1 cup soy, almond, or rice milk

3 tbsp. vegan margarine

1 tsp. sea salt

4 cups all-purpose flour

Coarse salt for sprinkling

FOR THE TOPPING

3 tbsp. vegan margarine

1/2 tsp. garlic powder

1/2 tsp. dried oregano Sea salt

NUTRITIONAL VALUES

Calories: 753kcal
Fat: 10g (1.6g S.Fat)
Carbs: 144.9g
Protein: 18.4g
Sugar: 8.6g
Sodium: 594mg

METHOD

FOR THE BREADSTICKS
Line 2 large baking sheets with parchment paper.

In a 1-cup glass measuring cup, combine warm water, yeast, and 1 tablespoon sugar. Set aside for about 10 minutes after a quick stir. The yeast will foam up, double in size, and reach the half-cup mark. Meanwhile, in a medium saucepan over medium heat, warm the non-dairy milk, margarine, salt, and remaining 1 tablespoon sugar.

Combine the yeast mixture and the butter mixture in the bowl of a stand mixer fitted with a paddle or whisk attachment. 1 minute of beating Add 2 cups of the flour and continue to beat for 1 minute. Beat in the remaining 2 cups flour for 1 minute. Turn the dough out onto a lightly floured surface and knead for 2 to 3 minutes, or until soft and pliable. Cut the dough into 2 to 3 inch pieces. Roll each piece between your hands until it forms 7-inch ropes, then place it on the pan. Repeat with the remaining dough.

Place in a warm area of the kitchen and cover with a dry kitchen towel. Allow it to sit for 45 minutes or until it has doubled in volume.

FOR THE TOPPING
In a small saucepan, combine all the ingredients and heat over medium heat until melted and spreadable.

Preheat the oven to 200°C/400°F. Cover and bake for 8 to 10 minutes after the bread sticks have risen. Brush the hot bread sticks with the topping, then repeat until all of the topping has been used. Serve immediately after sprinkling with coarse salt.