By Johanna Dickson
Ingredients for 2 portions
- 1 medium-size potato (200 g)
- Sea salt
- 1 /3 cup first clear flour (40 g) (If not available, use bread flour.)
- 1 rounded tablespoon cornstarch
- 1⁄2 bunch wild garlic
- 1 1/ 3 cups sugar snap peas (140 g)
- 2 tablespoons vegetable margarine
- 2 sun-dried tomatoes without oil
- 1 red onion
- 8 ounces seasonal wild mushrooms (230 g) (e.g., white mushrooms, porcini, and chanterelles)
- 5 tbsp. white almond butter
- Freshly ground black pepper
- Oregano leaves
Wild Garlic Gnocchi Vegan Pasta Directions (Preparation Time: 40 minutes)
Peel the potatoes, cut into thin slices, and then cook in well-salted boiling water approximately 10 minutes. Drain the potatoes and either press through a potato ricer or mash and knead until the mixture is smooth.
Fold in the flour and cornstarch. The dough should be fluffy, but shouldn’t stick to your hands. Wash and chop the wild garlic and knead into the potato dough with 1⁄2 teaspoon of sea salt. Then, let the mixture sit approximately five minutes.
Dust your work surface with flour and roll out the mixture until it’s about 1/3 inches (1 cm) thick. Then cut into pieces about 1/3 inch (1 cm) thick and lightly press each piece with a fork to get the classic gnocchi ridges.
Allow the gnocchi to cook in boiling salted water, until the pieces float to the surface. In the meantime, cook the sugar snap peas in salted water for 10 minutes.
In a skillet, sauté the sugar snap peas in 1 tablespoon of margarine. Cut the sun-dried tomatoes into fine strips.
For the almond cream sauce, peel and finely chop the onion. Wash and clean the mushrooms, and then slice. Heat 1 tablespoon margarine in a skillet and sauté the onions. Add the mushrooms and sauté for approximately five minutes. Mix the almond butter with 1⁄2 cup (120 mL) of cold water and add to the mushrooms.
Season with sea salt and pepper. Arrange the gnocchi, sugar snap peas, mushrooms, and sun-dried tomatoes on plates and garnish with the oregano leaves.