The vegetarian recipe for Crispy Gnocchi with Lemon Pepper Gravy:

servings – 5

Crispy Gnocchi

  • 750 g potatoes (boil till tender, peel and mash)
  • 3 cups wheat flour
  • 2 celery stalks (cut lengthwise into 1 cm thick sticks)
  • 200 g vegetarian cheddar cheese (cut into sticks)
  • 2 tbsp rice flour
  • 2 tbsp wheat starch
  • ½ tsp baking soda
  • ½ cup basil leaves (chop)
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • 1 cup ice water
  • 3 cups bread crumbs
  1. While the mashed potato is still hot, combine immediately with wheat flour (2 cups) and knead to form a smooth dough.
  2. Roll out the dough to form a 3 cm thick sheet and divide into 8 X 14 cm rectangle sheets.
  3. Lay 1 celery stick and 1 vegetarian cheddar cheese stick on the bottom of a dough rectangle, brush the edges of the dough rectangle with a little water, roll up and pinch both ends to form a log/gnocchi roll; repeat.
  4. Combine wheat flour (1 cup), rice flour, wheat starch, baking soda, basil leaves, vegetable oil, salt and ice water; stir to form a smooth batter.
  5. Dip the gnocchi rolls in the batter, coat with bread crumbs and fry over medium heat until golden brown.
  6. Remove, drain on paper towels and leave to cool.

Lemon Pepper Gravy

  • 1 lemon (grate 1 tbsp lemon zest and squeeze the juice)
  • 2 bell peppers (dice)
  • 1/2 cup bread crumbs
  • 3 tbsp nutritional yeast flakes
  • 3 tbsp butter
  • 1 tbsp corn starch
  • 1 tsp salt
  • 2 tbsp sugar
  • ½ tsp ground black pepper
  • 2 cups water
  1. Heat butter, then add water, nutritional yeast flakes, salt and sugar; bring to boil.
  2. Add bread crumbs and stir well.
  3. Mix corn starch with some water and pour it over the above sauce; stir well and briefly cook.
  4. Add lemon zest and juice plus bell peppers; stir well.
  5. Sprinkle ground black pepper over and turn off the heat.

Final Steps

  1. Cut the crispy gnocchi rolls into 2 cm sections and place them on serving plates.
  2. Ladle the lemon pepper gravy over and serve.