Ingredients
- Well-seasoned mashed potatoes (I use my Colcannon recipe)
- Equal parts Bobs Red Mill 1-1 flour blend or regular flour
- Peas
- Fresh sage
- Salt and pepper
Recipe
- Mix together and adjust amounts to make a dough.
- Roll dough into a rope, score with a fork if desired, and cut into 3/4 inch pieces.
- Drop into boiling salted water.
- Meanwhile, melt vegan butter with chopped fresh sage over medium heat.
- When the gnocchi floats to the surface of boiling water and tastes done, drain it and add it to the vegan butter and sage.
- Add cooked peas and stir to combine.
- Season with salt and pepper.
- Enjoy!
*** Alternatively, cook the gnocchi longer until crispy on the outside before adding the peas.
