Gnocchi al forno

This recipe for oven-baked gnocchi (potato dumplings) was veganised from an Italian recipe. You can buy ready-made gnocchi (check the label though as not all are vegan) but making your own isn't difficult.

Serves 2

For the gnocchi:

300g potatoes
100g bread flour

For the sauce:

300ml soya milk
1 tbsp vegan margarine
2 tbsp plain flour
salt and pepper to taste
dried herbs (optional)
Parmazano (optional)

150g chestnut or button mushrooms
BacOs (optional)

Boil the potatoes with their skins on until soft. Remove the skins and mash well, making sure to get rid of any lumps. Leave to cool. Slice the mushrooms while you're waiting. When the mash is cool, gradually sift in the flour and knead to make a dough similar to bread dough (it should hold together well and not be too sticky on the outside).

Preheat the oven to 200c. Take small lumps of dough and roll them into little oval-shaped balls about 3cm long, flouring your hands if the mixture gets sticky. For the authentic look, make ridges around the middle of the gnocchi by rolling them along the prongs of a fork (this is to make them hold sauce more effectively). Lightly coat the base of an oven-proof dish with olive oil and place the gnocchi in a single layer in the dish. Add BacOs if using.

To make the sauce, melt the margarine in a saucepan and turn the heat down to low. Add the soya milk, sift in the flour and whisk until the mixture is smooth. Increase the heat to medium, when the sauce starts to bubble whisk it until the sauce thickens. Add herbs and Parmazano if using.

Pour the sauce over the gnocchi and top with the sliced mushrooms. Place in the oven and bake for 15 minutes.