Gnochi (Potato Dumplings)


Ingredients (use vegan versions):

  • 2 pounds large baking potatoes
  • 1 cup all purpose flour (sifted)
  • 1/2 teaspoon salt
  • Sauce: vegan alfredo, spaghetti, pesto, etc


Steam the potatoes in their skins until
tender. When they are cool enough (but
still warm) to handle, peel and run
them through a ricer or mash with a
potato masher until it is free of
lumps. Do not use a food processor
because it tends to make the potatoes
“gluey”. Also do not use an electric
mixer because it adds too much air to
it. Immediately add the flour and salt.
Knead on a lightly floured board until
smooth. Sprinkle on a little more flour
if the dough sticks. Form into ropes
about the thickness of your thumb. Cut
into 3/4-inch sections and press down
lightly with a fork. Although not
essential, I like to press them against
a cheese grater to give it a ridged
appearance for presentation. Bring a
large pot of lightly salted water to a
boil. Add the gnocchi and boil until
they rise to the top, about 5 minutes.
Do not crowd the dumplings. Drain and
place in a bowl. Mix the gnocchi with
enough sauce to thoroughly coat them.

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