Gnocchi & Peas
Maggie Baird
Optionals: Marinara sauce, plant-based cheese
  • 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
  1. Mix together and adjust amounts to make a dough.  
  2. Roll dough into a rope, score with a fork if desired, and cut into 3/4 inch pieces. 
  3. Drop into boiling salted water. 
  4. Meanwhile, melt vegan butter with chopped fresh sage over medium heat. 
  5. When the gnocchi floats to the surface of boiling water and tastes done, drain it and add it to the vegan butter and sage.
  6. Add cooked peas and stir to combine. 
  7. Season with salt and pepper.
  8. Enjoy!

*** Alternatively, cook the gnocchi longer until crispy on the outside before adding the peas.