Potato Gnocchi

Gnocchi are small dumplings served with sauce in Italian cuisine. They are made of small lumps of dough composed of semolina flour, eggs, and potatoes. However, the Vegan version eliminates the eggs. My earliest memory is sitting at the kitchen table with my maternal grandmother assisting her with the formation of these small dumplings. We used only our hands to roll the long, slender ropes, a knife to cut the pieces, and our pointer finger to form the indentation. As time passed, my mom assisted me at the kitchen table using this same method. To this day, I continue to sit with my daughter, son, and granddaughter teaching them how to prepare this delicious meal. From one generation to the next, the tradition of homemade gnocchi continues. Such good memories! Enjoy…

Ingredients

3 large potatoes, mashed (russet or sweet)

2 3/4 cups of flour (more for kneading)

2 Tbsp. olive oil

1/2 tsp. salt

Directions

1. Boil potatoes until fork tender. Drain.

2. Mash potatoes until all lumps disappear. (A potato ricer is perfect for this.)

3. Add olive oil and salt; using wooden spoon stir to combine.

4. Add flour 1 cup at a time and continue to stir until all flour is incorporated.

5. Using hands, thoroughly mix dough; divide in half and knead each until smooth, soft, and pliable.

6. Allow dough to rest under an inverted bowl for at least an hour. Then slice off a piece of dough and roll into a long rope.

7. Cut into small dough pieces about 1/2" each. With index finger, press and roll dough pieces toward you to form a slight curl.

8. Dry gnocchi on floured board or table top for 1 – 2 hours.

9. Bring six quarts of salted water to a vigorous boil in a large pot over high heat. Drop the gnocchi into the boiling water, stirring gently and continuously with a wooden spoon, reducing heat to medium. Cook the gnocchi about 1 minute after they rise to the surface. Total cooking time is approximately 5 minutes if fresh. Frozen gnocchi will take 1-2 minutes longer.

Note: To freeze gnocchi line two cookie sheets with parchment paper. Gently place dried gnocchi on tray and freeze overnight. Once frozen, place gnocchi in zip-lock freezer bags for up to 3 months.