This meal was thought up on how to use some leftover mashed potatoes. Typically gnocchi is not made with mashed potatoes that have had butter added to them, but I figured this couldn't hurt all that much. I mean c'mon it will just taste buttery and delicious. So this is what I did and they came out fantastic. Heres the recipe.
leftover mashed potato gnocchi
2 cups mashed potatoes, warm them then pass them through a ricer to make them fine and airy
1 cup white whole wheat flour
1 tsp baking powder
1 flax egg, 2 tsps ground flax mixed with 4 tsps warm water
1 cup thinly sliced seitan
1 cup cooked lima beans
1 clove garlic minced
Set 6 quarts of water to boil in a large spaghetti pot. Set up ice bath with 6 cups ice and 6 cups water near boiling water.
Make well in center of potatoes and sprinkle all over with flour, using all the flour. Place the flax egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta. Once everything is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to touch. Add more flour if needed.
Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces. Flick pieces off of fork. Drop these pieces into boiling water and cook until they float (about 1 minute). Meanwhile, continue with remaining dough, forming dowels, cutting into 1-inch pieces and flicking off of fork. As gnocchi float to top of boiling water, remove them to ice bath. Continue until all have been cooled off. Let sit several minutes in bath and drain from ice and water. Toss with 1/2 cup canola oil and store covered in refrigerator up to 48 hours until ready to serve.
Get a pan hot, add the seitan, garlic and cooked lima beans. Add the gnocchis and let them crisp up. Meanwhile, get your vegan butter on medium heat let it cook for a bit until it sizzles. Add the lemon.
Serve the gnocchi covered with the sauce. Enjoy.