Gnudi with Tomato & Basil

Name: Gnudi with Tomato & Basil
Yield: Makes 2 portions
Ingredients: 1 tablespoon tomato purée (paste); 2 large tomatoes, blitzed in a blender; sprig of thyme; basil and Nut-free Plant Parmesan, to serve; ½ onion; 3 garlic cloves; sprinkle of brown sugar; 1 tablespoon tomato purée (paste); basil and Nut-free Plant Parmesan, to serve; salt and freshly cracked black pepper; 100 g (3½ oz/heaped ¾ cup) fine cornflour (cornstarch); olive oil, for frying; salt and freshly cracked black pepper; 100 g (3½ oz/heaped ¾ cup) fine cornflour (cornstarch); 450 g (1 lb) potatoes, peeled and chopped

Preparation info

Makes
2
portions

Difficulty
Easy

Appears in

7 Day Vegan Challenge: The easy guide to going vegan

By Bettina Campolucci Bordi

Published 2019

About

This recipe was inspired by a lovely client who reminded me of my long lost love of gnudi, which, basically, are large pillowy gnocchi. These are totally gluten free. They are also a great way to use up leftover mash or boiled potatoes.

Ingredients

450 g (1 lb) potatoes, peeled and chopped
100 g (3½

Main course
Vegan
Gluten-free

Method

Start off by boiling your potatoes until soft, then drain until dry. In a large bowl, mash the potatoes and add the cornflour, salt and pepper to taste and knead for a good 5–10 minutes until you have a nice dough. Divide up into balls by using a small-size cookie scoop and set aside.

Heat a little olive oil in a pan and fry the onion and garlic until nice and soft. Add a sprinkle of br