Vegan Gnocchi:
My first experience with gnocchi was in Brazil, of all places. One of the Sisters of the church in Fazenda Rio Grande was a wonderful cook and introduced me to one of my all-time favorite dishes. Here is a vegan variation that is just as wonderful:
3.5lbs potatoes
2-8 cloves of fresh Garlic (adjust to taste)
3 cups of fresh whole wheat flour (I prefer hard white at the moment)
2 Tbsp Dried Basil
2 Tbsp Dried Oregano
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3 tsp Sea Salt
Cut the potatoes into 1-2 inch pieces and put the potatoes and garlic in a pressure cooker on high with 1 cup of water. Set a timer for 20 minutes after reaching pressure. Release the pressure, remove the potato skins and use your favorite mashing method to get as many lumps out as possible. or (Preheat the oven to 400 degrees. Scrub the potatoes and poke all over with a fork. Place potatoes and peeled garlic on a baking sheet and bake for 1 hour. Remove the potatoes and and peel the skin off. Mash the potatoes and garlic in a bowl until there are as few lumps as possible)
In another bowl, add the flour and seasonings, mix, and make a well in the center. Add the potatoes and slowly mix together to form a smooth dough. Add more flour if needed.
Dust a work surface with more flour, take sections of the dough, and roll out into a ½ inch thick rope. Cut the rope into ¾ inch long pieces. Take each piece and pinch the ends to form an oval ball, and roll with the tines of a fork to get a striped design on one side.
In batches, drop the gnocchi into heavily salted boiling water and scoop out with a slotted spoon after they rise to the surface. Keep warm in a bowl in the oven.
Make your favorite Real Food pasta sauce and enjoy with your newly created masterpieces!