2 Pounds Russet Potatoes, peeled and cut into 1 inch cubes
1 tsp. Sea Salt, divided, plus more to taste
1 Tbsp. ground Flax Seed
3 Tbsp. Water
1 Cup White Whole Wheat Flour (plus more for dusting)
1/2 tsp. Black Pepper
1/8 tsp. Ground Nutment
2 Tbsp. Olive Oil
1 Pound Assorted Sliced Mushrooms such as Cremini, Oyster, and/or Shiitake
3 cloves Garlic (3 tsp.), minced
1 Tbsp. Water
2 Tbsp. Dry White Wine, Divided
1 Tbsp. Miso Paste
2 Cups diced and cooked Sweet Potato, Butternut Squash, or other Yellow Squash (You can use frozen and defrosted squash as well)
4 Cups Spinach Leaves
4 Sage Leaves, minced
Crushed Red Pepper
VEBA Pesto Sauce or Prepared Pesto (recipe in Notes below)
In a large pot, place the potato pieces and cover with water. Add 1/2 tsp. of the sea salt. Simmer for 15-20 minutes or until the potatoes are tender. Drain the potatoes and then return to the pot. Cook over low, stirring constantly, until the potatoes seem dry. Remove from the pan and cool to at least room temperature.
While the potatoes are cooking, combine the ground flax seed and 3 Tbsp. of water in a small bowl and let it stand for 15 minutes, or until a soft gel forms. In another bowl, combine the flour, salt, pepper, nutmeg, and baking powder.
Press the cooled potatoes through a ricer or food processor or you can gently mash with a fork. Sprinkle over the flour mixture and lightly toss together. Gently add in the flax seed mixture and combine. Turn the gnocchi dough onto a lightly floured surface. Divide the dough into 4 portions and lightly roll out into a rope about 3/4 inch thick. Cut into 1/2 -inch pieces and toss onto a lightly floured rimmed baking sheet. You can create indentations to hold any sauce by lightly pressing a floured fork into the gnocchi.
Bring a large pot of water with 1/2 tsp. salt to a boil. Add about 1/2 of the gnocchi and cook until it floats. Remove with a slotted spoon and transfer to a clean pan or shallow dish. Toss lightly with olive oil and keep until ready to use. These can be made a day in advance.
To prepare the mushrooms, heat 1 Tbsp. olive oil in a large pan. Add the mushrooms and sear until lightly browned and softened. Mix 1 Tbsp. of wine with 1 Tbsp. miso paste. Deglaze the pan with the remaining white wine and cook until the wine is almost gone. Add the miso paste mixture, followed by the garlic. Add the sweet potato or squash and heat. Add spinach and sage and lightly wilt the spinach. Top with red chili flakes and prepared pesto (recipe in Notes below).
Top this dish with our homemade pesto. Click here for the recipe.