Comedians Nick Thune and Trae Crowder come over for homemade gnocchi – vegan style. We talk Nick’s sobriety, Trae’s weight fluctuation… and lots of guy stuff: farts, jerking off, and porn to be specific.

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Vegan Gnocchi Bolognese And Caprese Salad With Bocconcini

Gnocchi

* 1.5 LBS russet potatoes peeled, baked, and riced

* Salt to taste

* 2 TBSP olive oil

* 2 ½ cups AP flour

1. Rice and mash potatoes until no longer lumpy

2. Combine riced potatoes, salt, olive oil, and flour. Knead into a cohesive ball

3. Keeping remaining dough covered as you work, section off, roll out into sausage length and. Cut into ¾” pieces

4. Roll each piece on the back of a fork and place on floured surface

5. Bring water to a boil and drop in gnocchi, cooking for 4-5 minutes or until they float

Bolognese

* ½ diced sweet onion

* 2 TBS olive oil

* 2 medium carrots, chopped

* 1 stalk celery, diced

* 6 cloves garlic, chopped

* 12 ounces vegan beef

* 1 tsp Italian seasoning

* 1 TBS tomato paste

* ½ cup red or marsala wine

* 1 tsp agave syrup

* 1 can tomato sauce

* 2 cups vegetable broth

* 2 bay leaves

* 1/3 cup vegan parmesan

* Salt and pepper to taste

1. Heat olive oil in pan and add onion, carrots, celery and garlic

2. Season with salt and pepper, sauté until onion is translucent

3. Add “beef”, breaking up with spoon until it’s in small pieces, combine veggies and sauté an additional 5 minutes until browned

4. Add Italian seasoning, tomato paste, and red wine stirring to combine

5. Add agave, tomato sauce, veggie broth and bay leaves, stirring

6. Reduce heat, cover and simmer for 10 minutes

7. Stir in cheese, simmer an additional 10 minutes

8. Pour on top of gnocchi

Caprese Salad with Bocconcini

* 6 sliced vine ripe or heirloom tomatoes

* 6 sliced bocconcini balls

* Bunch of basil leaves

* Balsamic glaze to taste

* Salt and pepper to taste

1. Layer cheese slice, tomato slice, and basil leaves on a plate

2. Drizzle balsamic glaze and sprinkle with salt and pepper

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