Serving Size: 4

Ingredients:

• 2 tablespoons olive oi
• 1 package gnocchi, (16 ounces)
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 6 cups chopped kale, large rid removed and leaves finely chopped
• 1 15-ounce can diced tomatoes
• 1 15-ounce can white beans, rinsed
• 1/4 teaspoon freshly ground pepper
• pinch Italian seasonings
• pinch cayenne or red pepper flakes

Directions:

1. Bring a pot of lightly salted water to boil for the gnocchi.
2. Prepare the kale.
3. Chop the onion and mice the garlic.
4. Heat the oil a large skillet.
5. Add the chopped onion and saute until glassy.
6. Add the minced garlic and lightly saute.
7. Add the prepared kale and cook until wilted.
8. Add the drained beans, canned tomatoes, Italian seasonings, cayenne and salt and pepper as desired.
9. Cook the gnocchi in the salted water – it only takes a few minutes until they are floating.
10. When the gnocchi are cooked (floating) drain off the water.
11. Serve the gnocchi with the kale and bean mixture, or mix the two altogether.

Notes:

As a short cut, one could also use beans in tomato sauce and of course, not drain them.
The recipe was adapted from
http://www.eatingwell.com/recipes/skillet_gnocchi_with_chard_white_beans.html

Ingredients:

for the gnocchi:

• 2 cups purple potatoes, cooked, skins removed and fork smashed
• 1 tablespoon olive oil
• 1/2 cup semolina pasta flour or AP flour
• 1/4 cup chickpea flour (preferred, if not available AP flour)
• 1 teaspoon salt
• dash pepper

for the mushrooms:

• 10-12 ounces chestnut mushrooms
• 1 tablespoon oil
• 1 teaspoon Italian seasonings
• pinch of salt
• handful of parsley, chopped as garnish

for the spicy soy yogurt sauce:

• 1/2 cup soy yogurt
• 1-2 teaspoons sambal ulek
• 1 tablespoon soy sauce or tamari
• pinch of salt

Directions:

to make the gnocchi:

1. Prepare the purple potatoes. Wash well, pick them with a fork and bake for about 20 minutes in an oven at 375 F / 190 C. Remove from the oven when they have become soft. Allow to cool a bit.
2. When cool enough to handle, yet still warm, remove the skins, or scrape the potato from the skin using a knife or spoon. Place the potatoes in a bow and mash lightly with a fork. You will need to have 2 cups of potatoes.
3. Put the potatoes in a food processor.
4. Add the oil, flours, salt and pepper and process to make a dough. If the dough does not stick together, add a tiny bit of water.
5. Wrap the dough in plastic wrap and place in the refrigerator to harden.

to make the meal:

1. Cut the mushrooms in quarters.
2. Heat the oil in a frying pan and add the quartered mushrooms.
3. Add the salt and seasonings and saute lightly.
4. At the same time, bring a large pot of lightly salted water to boil for the gnocchi.
5. Remove the mushrooms from the pan and place them in a serving dish.
6. Mix the soy yogurt, sambal ulek and soy sauce together and pour into the warm mushroom cooked pan to absorb the juices and warm. Depending on the consistency, possibly add a bit of water if it is too thick. Remove from the heat and pour into a gravy boat.
7. Once the dough has chilled and hardened a bit, remove from the refrigerator.
8. Lightly dust the work surface with flour.
9. Divide the dough into 4 or 5 balls, and roll out into logs.
10. Dip a knife in the flour and cut the logs in 3/4 of an inch pieces.
11. Using a small fork, also dipped in flour so that it does not stick to the dough, lightly press the fork into the dough, making the traditional pattern of gnocchi and slightly flattening the piece.
12. Lay the gnocchi on a plate that has been dusted with flour until all the gnocchi have been formed.
13. Bring a large pot of lightly salted water to boil.
14. Put the gnocchi in the boiling water. It only takes about 2 minutes for the gnocchi to be ready, they will float to the top.
15. While they are cooking, garnish the mushrooms with the parsley.
16. Drain the gnocchi and put in a serving bowl.
17. We served the meal for individuals to help them selves, however you could also serve it by placing the gnocchi and mushrooms on a plate or in a bowl, pour a bit of the sauce over and garnish with some chopped parsley.

Notes:

This was a fantastic dinner. If you can get purple potatoes from a farmer’s market, by al means do so. Next year, we will grow twice as many! Various kinds of wild mushrooms would be nice with this as well.

Ingredients:

• 1 package gnocchi (500 grams)
• 1 eggplant, cubed in small pieces
• 2 tablespoons oil
• 180 grams spicy ground tofu pieces (about 1 cup)
• 2 onions, chopped
• 2-3 cloves garlic, minced
• 1 can tomato chunks
• 2 handfuls raisins
• Italian seasonings (oregano, basil, thyme)
• salt and pepper to taste

Directions:

1. Saute the eggplant, onions and garlic in the oil until the eggplant begins to soften and the onion becomes glassy.
2. Add the ground tofu pieces.
3. Add the chopped tomatoes, raisins and Italian seasonings.
4. Season to taste with salt and pepper and optionally with a pinch of cinnamon.
5. Bring a pot of lightly salted water to boil and cook the gnocchi.
6. When they begin to float they are done, drain the cooked gnocchi from the water.
7. To serve, either add the gnocchi to the sauce, or serve the gnocchi with the sauce on top. We garnished the meal with a few purple basil leaves.

Serving Size: 4

Ingredients:

• 500 grams / 17.6 oz. gnocchi
• 250 grams / 8.8 oz. fava beans
• 1 red bell pepper, de-seeded and cut in very small pieces
• 1 red onion, sliced very fine and minced into small pieces
• 12 pieces sun-dried tomatoes, cut into small pieces
• 1 tablespoon olive oil (or the oil from the sun-dried tomato jar)
• Italian herbs
• garlic salt
• salt and pepper to taste

Directions:

1. De-seed and mince the bell pepper.
2. Mince the red onion.
3. Remove the outer skin from the fava beans.
4. Cut the sun dried tomatoes into small pieces.
5. Bring a large pot of salty water to boil for the gnocchi.
6. In a large frying pan, heat the oil, and saute the bell pepper pieces, while they are cooking, add the red onion pieces.
7. Saute both until just glassy.
8. Add the sun-dried tomato pieces.
9. Add the gnocchi to the boiling water and cook for a few minutes, until they begin to float.
10. Drain the water and add the gnocchi to the sauteed vegetables.
11. Mix well so that the gnocchi are well seasoned.
12. Add the Italian seasonings, garlic salt and season to taste with salt and pepper.
13. Add the fava beans and cook until all are warmed.
14. Serve the meal garnished with Italian herbs or grated soy cheese if wished.

Serving Size: 4

Ingredients:

• 500 gram (1.1 lb) gnocchi
• 2 cans artichoke hearts, drained and quartered
• 100 gram (0.22 lb) walnuts, chopped
• 1 Tbs. walnut oil
• 1 clove garlic, minced
• 1 lemon, juiced
• 2-3 Tbs. nutritional yeast flakes
• 1 Tbs. cornstarch
• 2-3 sprigs of thyme
• salt & pepper to taste

Directions:

1. Bring a pot of lightly salted water to boil for the gnocchi.
2. In a medium saucepan, put the walnut oil and lightly toast the walnuts.
3. When they have been toasted, remove them from the pain to use later.
4. Open the cans of artichoke hearts.
5. Cut the artichokes from one can in halves or quarters depending upon the size.
6. Use the 2nd can of artichokes and the water they are in to make a sauce.
7. Puree the artichokes in their water, add the lemon juice, salt, pepper and cornstarch.
8. Mince the garlic, and saute in the remaining walnut oil.
9. Add the artichoke sauce and heat until it becomes thick.
10. Add the cut up artichoke pieces, and turn the heat to simmer.
11. Put the gnocchi in the boiling water and cook until they begin to float.
12. When they are floating, pour them off into a sieve.
13. Add the most walnuts and thyme to the sauce (reserve a few walnut pieces as garnish).
14. Serve the gnocchi with the artichoke sauce and a few walnut pieces sprinkled on top.

Notes:

This meal tastes lovely with three bean salad or also with a lovely fruit cocktail salad. A lovely whole grain bread and white wine make this meal complete.

Ingredients:

• 1 & 1/4 Lb. mushrooms
• 1 pkg. gnocchi
• 1 onion, chopped
• 1 clove garlic, minced
• 2 Tbs. oil
• 1 can tomato pieces
• 2 Tbs. parsley, chopped
• 1 Tbs. oregano
• 2 Tbs. vegan Parmesan (optional)
• salt and pepper to taste

Directions:

1. Clean and trim the mushrooms. Cut in half or quarter those that are large.
2. Saute the onion and garlic in a large pan until they are soft and transparent.
3. Add the mushrooms, salt and pepper and saute until they begin to soften.
4. Add the tomatoes, parsley and oregano.
5. Cook until the mushrooms are soft, then reduce the heat.
6. Meanwhile bring a pot of salted water to boil. Cook the gnocchi as directed.
7. Season to taste with additional herbs, salt and pepper, and if desired vegan parmesan cheese.
8. Drain the gnocchi.
9. Serve the sauce warm over the gnocchi.

Serving Size: 4

Ingredients:

• 1 cup peas
• 1 cup soy cream
• 1/4 teaspoon dried hot red-pepper flakes
• 1 clove, garlic minced
• 3 cups (packed) fresh spinach (3 ounces)
• 1 teaspoon lemon zest
• 1& 1/2 teaspoons fresh lemon juice
• 1 lb. gnocchi
• 1/4 cup nutritional yeast

Directions:

1. Simmer peas with soy cream, red-pepper flakes, garlic, and 1/4 teaspoon salt, until tender, about 5 minutes.
2. Add spinach and cook over medium-low heat, uncovered, stirring, until wilted.
3. Remove from heat and stir in lemon zest and juice.
4. Meanwhile, cook gnocchi in a pasta pot of boiling salted water until al dente.
5. Drain gnocchi.
6. Add the nutritional yeast to the sauce and stir.
7. Serve the gnocchi with the sauce poured over and optionally more nutritional yeast or vegan Parmesan cheese on top.

Notes:

I used fresh peas from the garden, however frozen would also be fine.
If using frozen peas, do not thaw first, add them to the soy cream frozen.

adapted from http://www.epicurious.com/recipes/food/views/(…)

Serving Size: 4

Ingredients:

• 500 grams gnocchi
• 250 grams fava beans
• 1 red bell pepper, de-seeded and cut in very small pieces
• 1 red onion, sliced very fine and minced into small pieces
• 12 pieces sun-dried tomatoes, cut into small pieces
• 1 Tbs. olive oil (or the oil from the sun-dried tomato jar)
• 75 grams soy cheese, grated

Directions:

1. De-seed and mince the bell pepper.
2. Mince the red onion.
3. Remove the outer skin from the fava beans.
4. Cut the sun dried tomatoes into small pieces.
5. Bring a large pot of salty water to boil for the gnocchi.
6. In a large frying pan, heat the oil, and saute the bell pepper pieces, while they are cooking, add the red onion pieces.
7. Saute both until just glassy.
8. Add the sun-dried tomato pieces.
9. Add the gnocchi to the boiling water and cook for a few minutes, until they begin to float.
10. Drain the water and add the gnocchi to the sautéed vegetables.
11. Mix well so that the gnocchi are well seasoned.
12. Add the fava beans and cook until all are warmed.
13. Serve the dish warm with grated soy cheese.

Serving Size: 2-3

Ingredients:

• 1 pkg. (500 grams) gnocchi
• 2 small zucchinis, cut in small pieces
• 1 onion, chopped
• 1 tbs. cooking oil
• 1 lemon or lime juice
• 100 grams tofu
• 2 tbs. soy yogurt
• 1 tbs. vegetable bouillon powder
• 1 tsp. lemon sunflower oil
• Italian parsley, chopped
• basil, chopped
• salt and pepper to taste

Directions:

1. Heat the oil in a pan, saute the chopped onion until glassy.
2. Add the zucchini pieces and cook al dente.
3. Set the onion and zucchini aside.
4. Heat a pan of hot water to cook the gnocchi.
5. Puree the tofu with the lemon oil, the lemon juice, the soy yogurt and vegetable bouillon together to make a smooth “ricotta” sauce.
6. Cut the parsley and basil in small pieces.
7. Cook the gnocchi and drain.
8. Add the zucchini and onion mixture.
9. Add the ricotta mixture and the basil and parsley.
10. Serve warm, with a fresh salad and whole grain bread.

Serving Size: 4

Ingredients:

• 1 pkg (500 grams) potato gnocchi
• 3 tbs. olive oil
• 250 grams small button chestnut champignons/button mushroom
• 100 grams spicy tofu pieces
• 200 grams cherry tomatoes, sliced in half
• chives, chopped
• 1-2 tbs. Italian herbs
• salt and pepper to taste
• cayenne

Directions:

1. Bring a pot of lightly salted water to boil for the gnocchi.
2. Heat 2 tablespoons of olive oil in a large frying pan.
3. Check the mushrooms and clean them with a paper towel, but keep them whole unless they are large,
4. Saute the mushrooms, turning gently.
5. Put the gnocchi in the boiling water and cook according to directions, (usually 3 or 4 minutes).
6. Add the tofu pieces to the mushroom,.
7. Drain the gnocchi when they are ready and add them to the mushrooms and tofu pieces.
8. At this point you may want to add 1 tablespoon of olive oil to lightly coat all the ingredients.
9. Season with Italian herbs, (thyme, oregano, basil).
10. Season to taste with salt, pepper and cayenne.
11. Slice the cherry tomatoes in half.
12. Just before serving, add the tomatoes and gently stir.
13. Serve warm with a crusty whole grain bread.

Notes:

If you can’t get of the small brown (chestnut) mushrooms, the regular white ones are o.k.
This could also be used as a camping meal.
It would require a pot and a pan, but once the gnocchi ready, then only one is needed.