Gnocchi pasta with spicy soy & ginger sauce

Vegan main dish dinner
Total: 35 min. | Active: 35 min.
vegan, lactose-free

These firm, smooth potato noodles are made with just two ingredients and go beautifully with a strong soy & ginger sauce. This dish is warming and relatively quick to make. It offers a pleasant texture and intense flavour with minimal effort.

Recipe by:
Tosca - Chef Tosca

Ingredients

for 4 portions

Dough
720 g medium-sized mealy potatoes, peeled, chopped
  salted water, boiling
360 g white flour
To cook the gnocchi pasta
  salted water, boiling
Sauce
160 g Tamari (see note)
2 tbsp Gochujang paste (chili paste)
20 g ginger, grated
2  garlic cloves, grated
Topping
½ tbsp sesame seeds
2 sprig coriander, leaves torn off

How it's done

Dough

Boil the potatoes in boiling salted water until very soft. Drain the potatoes, pass them through a food mill or sieve. Add the flour, mix until you have a soft, smooth dough. If the mixture is too sticky, add a little more flour. Place the dough on the lightly floured work surface, divide into approx. 20 portions, shape into strands approx. 25 cm long.

To cook the gnocchi pasta

Preheat the oven to 60 °C, warm the platter and plates. Cook the dough strands in boiling salted water for approx. 2 mins. per batch until they float to the surface. Remove with a slotted spoon, keep warm.

Sauce

In a bowl, mix the tamari with all the other ingredients up to and including the garlic. Heat half of the sauce in a wide pan, add half of the gnocchi pasta, mix carefully by moving the pan back and forth, plate up. Prepare the remainder of the sauce and pasta in the same way, then serve.

Topping

Sprinkle the sesame seeds and coriander on top.

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