organicrecipewatch


This gnocchi recipe is great if you want delicious, organic, vegan comfort food. When we make this dish at home, we always eat a small portion of the actual gnocchi with lots of hearty tomato basil and mushroom sauce. We keep our calorie intake low this way, while still indulging our craving for decadent Italian food!


— Jennifer Clary & Kevin Haberer, founders and CEOs of Gobble Green


Gnocchi


With Tomato Basil & Mushroom Sauce Original Recipe from Gobble Green


Serves 4 to 6


Gnocchi Ingredients


5 organic russet potatoes ¼ cup organic olive oil 1 tsp fine organic sea salt 1 tsp thyme 1 tsp oregano


3 cups organic flour 1 tsp organic baking powder ½ cup cold water


To Make the Dough Peel and boil the russet potatoes until they break apart easily with a fork. Then mash them thoroughly and let cool for a few minutes, while you mix the flour together with the salt, baking powder, thyme and oregano. Add the olive oil and mashed potatoes to the dry ingredi- ents and knead the mixture until it turns to dough. Add the half-cup of water as needed if the dough becomes too un- manageable. As you knead, make sure you squish the little pieces of potato into the flour. Your dough should be tough, but not sticky. If it sticks to your fingers, add a little flour and keep kneading.


Rolling and Boiling the Gnocchi On a floured surface, roll the dough out into snakes about 1 inch thick. Then cut little sections off the snake dough. Place the little section you cut off on the base of your fork with the cut sides facing out, and press the dough into the fork


to form small ridges. Roll the dough up to the top of the fork and pinch it to- gether to create a neat, handmade look. If the dough sticks to the fork, you can dip it in a little flour periodically.


Once you finish rolling about half of the gnocchi, put a pot of water on to boil and continue to roll. After all the gnocchi are rolled and the water is boil- ing, place the gnocchi in the boiling water. First, they will sink to the bot- tom, and then they will float to the top. Run a spoon across the bottom of the boiling water to make sure the gnocchi don’t stick. After they have been float- ing for 1 to 2 minutes, scoop them out and place them in a colander to drain.


Directions Heat a little water in a saucepan and drop in the garlic to cook it slightly. When the garlic begins to brown, take it out of the pan and set it aside for later. Heat the olive oil in the saucepan and then sauté the onions and mushrooms for a couple of minutes until the onions become translucent and the mushrooms are soft. Then, add the chopped toma- toes and let them cook until they are soft enough for you to squish. Using a fork, mash all the tomato chunks into sauce and bring the mixture to a simmer. Add basil leaves, vinegar and garlic and let everything simmer together for a few more minutes. Add sherry and salt and pepper to taste.


To Serve Top the gnocchi with a hearty helping of tomato basil and mushroom sauce, and enjoy this delicious, sugar-free dish.


Tomato, Basil


& Mushroom Sauce Ingredients


6 to 8 organic tomatoes, on the vine 1½ cup. organic mushrooms, coarsely chopped


½ organic white onion, chopped 4 cloves organic garlic, thinly sliced 15 to 20 organic basil leaves 2 tbsp organic olive oil 1 tbsp organic balsamic vinegar Organic cooking sherry, to taste Organic salt and pepper, to taste


Gobble Green is a 100 percent vegan and 90 percent organic online market- place and food delivery service, where you can purchase individual meals or a complete gourmet vegan diet plan. Gobble Green makes veganism hassle- free, encourages green living, and proudly advocates the ethical treatment of animals. Its food kits are packaged in environmentally friendly containers and shipped directly to your home. Gluten- and sugar-free options are available. For complete menus and ordering informa- tion, visit GobbleGreen.com or call 1-800-684-7618.


natural awakenings November 2010 33


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