Gnocchi with aioli and hot pepper
4 servings
60 minutes
Making Lenten gnocchi is as easy as pie: nine times out of ten, Italians themselves add nothing to them except empty mashed potatoes, flour and salt. If you replace wheat flour with rice flour, gnocchi will turn out not only Lenten, but also gluten-free. The problem is to prepare a delicious Lenten sauce for them, since gnocchi rhymes best with cream and rarely do without Parmesan and other Italian cheeses. Vlad manages to achieve results with a minimum of fund
1
Prepare gnocchi. Pass boiled potatoes through a fine sieve.
- Boiled potatoes: 325 g
2
Mix potato with flour and salt (10 g) and knead a uniform dough.
- Boiled potatoes: 325 g
- Wheat flour: 250 g
- Salt: to taste
3
Let the test sit for 30 minutes.
4
Divide the dough into small pieces and roll them into sausages with a diameter of 7–8 mm.
5
On a floured board, cut the sausages into gnocchi — each piece 1.5 cm long.
6
Place the gnocchi on a baking sheet and freeze.
7
Before serving, slice the garlic thinly.
- Garlic: 10 g
8
Cut the hot pepper into thin rings.
- Chili pepper: 50 g
9
Place the gnocchi in a skillet with heated vegetable oil, garlic, and hot pepper, and fry until golden brown.
- Vegetable oil: 20 ml
- Garlic: 10 g
- Chili pepper: 50 g
10
Pour a little water into the pan and cook the gnocchi until ready for about a minute.
11
Add a little olive oil, salt, and cheese yeast to the pan. It's important to actively stir the contents of the pan and adjust the amount of water to create an emulsion from the water, oil, and yeast.
- Olive oil: 50 ml
- Salt: to taste
- Nutritional yeast: 5 g
12
Place the gnocchi on a plate, drizzle with the sauce, and garnish with fresh basil.
- Basil: 5 g
