Gnocchi (Potato) Dumplings

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Gnocchi

 

Ingredients:

 

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. 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.