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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Homemade Gnocchi With Sage, Walnut, And Vegan Blue Cheese   
    Categories: Pasta, Vegan   
         Yield: 4 Servings   
       
       500 g  Floury potatoes;   
              - keep whole and   
              - leave skins on   
              Salt; very important   
       175 g  '00' flour; sieved   
       1/4 ts Nutmeg; freshly grated   
       100 ml Olive oil   
         1 bn Sage leaves; stalks removed   
       100 g  High-quality vegan butter   
        65 g  Walnuts   
       1/2 ts Chili flakes (optional)   
         1    Lemon; zest of (optional)   
         2 cl Garlic; finely chopped   
       150 g  Vegan blue cheese; crumbled   
       
     Preparation time: 20 minutes   
     Cooking time: 50 minutes   
        
     This homemade gnocchi with sage, walnuts, and vegan blue cheese is a   
     quick, cozy dish that turns simple ingredients into classic   
     cold-weather comfort.   
        
     Gnocchi:   
        
     Using a large saucepan, boil the potatoes for 40 minutes or until   
     tender.   
        
     Drain and remove the skins while the potatoes are still hot then   
     press them through a potato ricer or mash them with a potato masher   
     until smooth.   
        
     Using a large mixing bowl, thoroughly combine the mashed potatoes,   
     flour and nutmeg and form a smooth dough.   
        
     Cover the dough with a tea towel and leave to rest for 10 to   
          20    minutes.   
        
     Dust some flour onto a clean surface and roll a quarter of the dough   
     into a 2 cm sausage shape. Cut this into small gnocchi pieces   
     approximately 2x3 cm or a little smaller if you prefer. Repeat this   
     step until all of the dough has been cut into pieces.   
        
     If you'd like to add the grooves to the gnocchi (helps the sauce to   
     cling better), either roll each piece from corner to corner along a   
     gnocchi board or use the prongs of a fork and gently press into each   
     piece.   
        
     Using a large saucepan of salted boiling water, lower the gnocchi   
     into the water and boil until they rise to the surface, approximately   
     1 to 2 minutes.   
        
     Thoroughly drain and set aside until needed. It doesn't matter if   
     they cool as they will be dunked into the sauce to heat up.   
        
     Sauce:   
        
     Heat the olive oil on medium in a large frying pan or wok and when   
     lightly sizzling, add the sage leaves (one layer at a time) until   
     they crisp up, around 30 seconds to 1 minute. Remove them with a   
     slotted spoon and place on kitchen roll until needed.   
        
     When all the sage leaves have been cooked, remove the oil then add the   
     butter to the pan and melt on a medium heat. Stir through the walnuts,   
     chili flakes, lemon zest, garlic and gnocchi.   
        
     Thoroughly combine and heat for a further 2 minutes before serving.   
        
     Top with the crispy sage leaves and vegan blue cheese.   
        
     Recipe by Viva's Vegan Recipe Club   
        
     Recipe FROM:    
       
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