Vegan Potato Gnocchi with Sage Butter

Ingredients

For 4 portions

• 🥔 900g potato
• 🌾 220g flour
• 🧂 6g salt
• 🌿 1g nutmeg
• 🧈 80g plant-based spread
• 🌿 3g sage
• 🍞 15g nutritional yeast
• 🍋 5ml lemon juice
• 🌿 1g black pepper

Method

1. Heat the oven to 200°C (180°C fan). Prick floury potatoes all over and bake on a tray for 1 hour, until very soft. Baking rather than boiling keeps them dry, which matters even more without egg to bind the dough.
2. While still hot, scoop out the flesh and pass it through a potato ricer or mash until completely smooth. Spread on a tray and leave to steam for 5 minutes.
3. Tip onto a floured surface and make a well in the centre. Add most of the flour, the salt and the nutmeg. Bring together with a fork, then knead very briefly into a soft dough. Add the rest of the flour only if it's sticky, and don't overwork it.
4. Divide into 4 pieces and roll each into a rope about 2 cm thick. Cut into 2 cm pieces and roll each over a fork to make ridges, if you like. Lay them on a floured tray.
5. Bring a large pan of salted water to the boil.
6. Melt the plant-based spread in a wide frying pan over a medium heat. Add the sage leaves and cook for 2 to 3 minutes, until the sage is crisp.
7. Cook the gnocchi in batches. They're done about 1 minute after they float to the top. Lift them straight into the pan with a slotted spoon.
8. Add a splash of the cooking water and the lemon juice and toss for 1 minute. Serve topped with the nutritional yeast and black pepper.