Boil potatoes until soft, then peel + mash into a purée so no lumps remain. Cover dried porcini mushrooms with boiling water + leave to rehydrate for 15 minutes.
Sift together flour, then combine with potato mash + salt. Knead to form a soft dough.
Roll dough into long ‘sausages’ on a floured surface, then slice into 2cm wide gnocchi. Bring a pot of water to the boil.
Drop gnocchi into simmering water. Once they float to surface, remove from water with a slotted spoon.
To make sauce, combine tofu, onion and garlic powders, nutritional yeast and salt in a blender and blend until smooth. Season to taste!
Add gnocchi, creamy sauce, dried thyme and drained porcini mushrooms to a pan and stir to combine and heat through. Serve topped with fresh parsley + black pepper.
By Nina @naturally_nina_ | naturally-nina.com
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