Vegan Gnocchi Recipe

Instructions

1. Preheat the oven to 400 degrees Fahrenheit. Toss the potatoes with the olive oil and salt in a large baking dish. Insert into the oven and bake for 45 to 50 minutes, until nicely browned and easily pierced with a fork. Remove from heat and let cool until you are able to handle them.
2. Once able to touch the root, peel off the skin from the potato and discard it. Grate the peeled potato using a cheese grater (or if you have a potato ricer, utilize it).
3. Bring a large pot of water to a boil and generously salt it. Combine the shredded potatoes and flour in a large bowl until just combined. Roll out the dough into a long snake, about ¼-inch in circumference. Using kitchen shears, snip the snake into pieces about ½-inch long onto a flour dusted plate. Once done, toss them in flour. If you want, you can also create ridges on the pieces with the back of a fork.
4. Slowly place the gnocchi into the boiling salted water. When the pieces are cooked, they will float to the surface (between 2 to 3 minutes after they are placed in the water). Remove them using a slotted spoon and place them in a colander or bowl, adding a drizzle of olive oil and tossing in order to keep them from sticking. Top with a desired sauce (the gnocchi shown in the photo were pan fried for 1 to 2 minutes in a vegan-based butter alternative with a pinch of oregano, salt and 2 tbl of fresh chopped parsley).