Amazing. Definitely make again. The gnocchi made a crazy amount — I cooked just 1/3 of it. The servings were a bit light so 1/2 would probably be more right. The dough was very soft at 200g gf flour, but cooked up well. Next time try a bit more flour but not tons. Maybe 240g max? Everything else was great. I used 10 sundried tomatoes (homemade), slivered. 24g pine nuts. 17 smallish sage leaves (home grown). A bit of verjus and gnocchi water to soften the tomatoes and keep the onion mixture from burning. Probably only 2.5-3T Miyoko’s butter, but a good splash of good olive oil for heart healthy fat. One full red onion and one monster clove of garlic. I sprinkled some vegan parm for garnish but it really didn’t need it.
Surprisingly good. Every mouthful was different. I added toasted pine nuts (very good). The vinaigrette was unbalanced, I think because I added a full lemon’s juice and that may have been too much. Next time do half and the add from there. I added a bunch more sugar and some more oil to balance it out. Make again for sure.
Made a half (1 loaf) tester. Used coconut kefir in place of the milk, and because it was sweetened I also reduced the sugar to 1/2c. The zest required 1.5 lemons and the juice was a scant 1 lemon. Added a touch of vanilla because, well, vanilla. Very poor rise and cracked top. Next time: DIY flour blend. Double baking soda. Maybe cream the butter & sugar?
Very tasty and a great way to use up some greens. I probably used more spinach and I chopped it to break down the stems. I added some mushroom seasoning for umami & balance, and used chicken stock for the same reason. Tasty, simple enough for mid-week, would definitely make again.
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