photo cred. - Karolina Grabowska
2 peeled and sliced potatoes
As needed but at least a pint of all-purpose flour
1 clove of garlic
¼ cup garden peas
20 fresh tomatoes
10 pieces of sun-dried tomatoes
a sprig of fresh thyme
8 leaves fresh basil
Pinch of salt
Pepper to taste
Boil the potatoes until they are soft enough to mash for about 25-30 until it's fork-tender.
Mash the potato and leave to cool down before adding to a large bowl with the flour.
Stir until the ingredients come together to form a dough.
Knead the dough just like any type of dough and set aside for 1 hour so it becomes firmer so it is easier to work with.
Roll the dough out into a long cylinder with a circumference roughly the size of your thumb. Cut the dough into 1 cm cubes and roll each piece in flour to coat. With the fork, press gently each piece of gnocchi.
Bring a pan of water to boil and cook the gnocchi for one minute
For the sauce:
Fry the cubed aubergines and garlic in vegetable oil in a pan.
After 3 minutes, add the fresh tomatoes and the sun-dried tomatoes to the pan.
Cook for a further 2 minutes before adding the garden peas.
Season with a bit of black pepper, salt and add the fresh thyme.
Turn the heat off and then add the cooked gnocchi, add basil while gently stirring them into the sauce.
Serve and enjoy.
Inspired by Vegan and Food Living