Vegan Gnocchi with Arugula. A simple dish that's perfect for making ahead for lunch!
120gAll Purpose Flour
10gFresh Basil Leaves
Cook the potato either by peeling and boiling it, or baking it in the oven and then scraping out the flesh. Mash the potato thoroughly and set aside to cool down.
Put the arugula, fresh basil, spring onion, lemon juice and olive oil into a food processor and blend until smooth. Taste and season.
To make the gnocchi, add about half the flour to the potato and work it in until completely absorbed. Continue to add the flour in small parts until you have a dough that holds together but is not sticky. You may need a little more or a little less flour, so it's best to do this in small increments.
Take sections of the dough and roll into a long sausage about 1/2 inch in diameter. Cut this into 1/2 inch pieces. You can just boil them like this, but I like to roll them into a little ball and then roll the ball down the back of a fork. This creates little ridges on the gnocchi which helps it catch more sauce. This step is by no means necessary, and it's certainly not a matter of it being perfect!
Boil a large pot of water and add the gnocchi in 2 batches. It will take 2-3 minutes to cook, but as soon as a piece is ready it will float to the top. I scoop out any floating pieces with a small seive as soon as they are ready.
Once the gnocchi is cooked, heat a little olive oil in a large skillet. Add the gnocchi and fry for a few minutes until it starts to turn golden brown on the edges. At this point, reduce the heat, and all the other ingredients and a few spoons of the pesto. Heat until everything is warm through. Add a few more arugula leaves if desired.
Can be eaten hot straight away, or stored in an airtight container in the fridge for up to 2 days, and eaten cold.