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Vegan Sardinian Culurgiones - Italian Potato Dumplings

Homemade vegan Sardinian culurgiones filled with creamy potato, vegan pecorino and fresh mint, served over a simple garlic tomato sauce.
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Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine Italian
Servings 3

Ingredients
  

Pasta dough

  • 100 g durum wheat semolina
  • 50 g plain flour
  • ½ tablespoon extra virgin olive oil
  • a pinch of salt
  • Water as needed

Filling

  • 400 g potatoes peeled and chopped
  • 40 g vegan pecorino cheese or 5 tablespoon nutritional yeast
  • 12 fresh mint leaves
  • 1 tablespoon extra virgin olive oil
  • Salt and black pepper

Sauce

  • 400 g canned chopped tomatoes
  • 2 garlic cloves
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon fresh basil
  • Salt and black pepper

Instructions
 

  • Place both flours on a work surface and make a well in the centre. Add salt ½ tablespoon olive oil, and gradually incorporate the water, until it takes shape. Knead for 5 minutes.
    100 g durum wheat semolina, 50 g plain flour, ½ tablespoon extra virgin olive oil, a pinch of salt, Water
  • Wrap the dough and rest for 20–30 minutes.
  • Heat 2 tablespoons olive oil in a saucepan. Add the garlic and cook until lightly golden. Add the tomatoes, cover and simmer for at least 30 minutes. Blend until smooth.
    2 garlic cloves, 2 tablespoon extra virgin olive oil, 400 g canned chopped tomatoes
  • Boil the potatoes in salted water until tender, approximately 10 minutes. Drain and cool slightly.
    400 g potatoes
  • Mash the potatoes and mix with 1 tablespoon olive oil, vegan pecorino or nutritional yeast, chopped mint, salt and pepper to taste.
    40 g vegan pecorino cheese, 12 fresh mint leaves, 1 tablespoon extra virgin olive oil, Salt and black pepper
  • Roll the pasta dough approximately 1 mm thick and cut into 8–10 cm circles.
  • Place a heaped teaspoon of filling in each circle and pinch the edges together using the traditional braided culurgiones technique.
  • Bring salted water to a gentle boil. Cook the culurgiones for approximately 2 minutes 30 seconds, or until they float and have cooked for another minute.
  • Spoon the tomato sauce onto each plate and arrange the culurgiones on top.
  • Finish with fresh basil and a drizzle of extra virgin olive oil.
    1 tablespoon fresh basil
Keyword fresh pasta
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