Chef Guy Vaknin’s Vegan Potato and “Ricotta” Gnocchi

Gnocchi

Ingredients

• 2lbs baked Idaho potatoes
• 10oz all-purpose flour
• 8oz plant-based ricotta (we recommend Kite Hill)
• 200g plant-based eggs (we recommend Zero Eggs or Just Eggs)
• Salt and pepper to taste

Instructions

1. Bake potatoes with the skin on until fork tender. Pass the cooked potatoes through a grater or strainer to achieve a fluffy mashed consistency.
2. Add vegan eggs and ricotta and mix until fully incorporated.
3. Add all-purpose flour and salt and pepper. Knead into a dough for 2 minutes on a floured table (do not over knead). Roll logs of the dough into 1" thick and cut to 1" pieces.
4. Let rest on a pan or refrigerate until ready to serve.

Broccoli Pesto

• 2 heads of broccoli
• 4oz fresh basil
• 2oz pine nuts
• 4oz olive oil
• 2oz plant-based cream
• 1/2 clove of fresh garlic
• Salt and pepper to taste

Instructions

1. To make the pesto, blanch broccoli heads for 30 seconds and drain. After dry, trim into florets and blend all ingredients in a blender until smooth.
2. To finish the dish, boil 6 quarts of water in a pot and add 2 tablespoons of salt.
3. Cook the gnocchi for 4 minutes at a simmer.
4. Add the warm broccoli pesto to the plate along with gnocchi, toasted pine nuts, fresh basil, and chili flakes.