Gnocchi

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Ingredients (use vegan versions):


  • eight medium sized potatoes
  • 1.5 to 2 cups (12 to 16 oz) of flour
  • salted water

Directions:

An easy egg-free pasta is gnocchi (pronounced “nyucky”).
Boil/bake eight medium sized potatoes, and mash them.
Be sure to remove the skin; trust me, you don’t want it in
the pasta.


Add 1.5 to 2 cups (12 to 16 oz) of flour, and mix gently until
everything sticks together but does not stick to your hands.
Note: the more you knead, the more flour you’ll require, and the
more flour you use, the more leaden the gnocchi become!


Pull off hunks of dough and roll into 1/2″ (1.5cm) ropes. Cut
into half-inch pieces, and dust with flour. Roll each piece
over the back of a fork to make ridges (it’s tricky…smoosh
the piece against the fork tines, then roll it down and off the
fork). Drop gnocchi into boiling salted water. When they float
to the surface (2-3 mins later) they’re done. Serve with a
spicy tomato sauce, or maybe a soymilk-based cream sauce.

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