Vegan gnocchi all’arrabbiata with fresh tomatoes
For the gnocchi
For the spicy tomato sauce
For the toppings
For the gnocchi
  1. First cook the potatoes (whole) in salted water for about 20-30 minutes.
  2. Peel them immediately, press them through a potato ricer.
  3. After cooling, knead the flour, salt and nutmeg with the riced potatoes.
  4. Divide the dough in half and roll out evenly (the individual strands should be approx. 1.5 – 2 cm thick).
  5. Cut the rolls into 2 cm wide pieces, form them into small balls.
  6. Dust the gnocchi with flour.
  7. Bring a pot of salted water to the boil and carefully place the gnocchi in the hot water.
  8. As soon as the gnocchi float on top, remove them with a skimmer, drain well.
For the spicy tomato sauce
  1. Peel and dice the onion. Peel and finely chop the garlic. Chop the chili pepper as well. Then heat the oil in a pan and fry everything for 2-3 minutes.
  2. Add tomatoes and tomato paste and season with the herbs, salt and pepper. Halve the cherry tomatoes and add them.
  3. Mix the gnocchi with the sauce and arrange in a dish. Sprinkle the vegan mozzarella and the fresh basil on top. Serve hot!