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Gnocchi
- 1 large baking potato
- 1 egg replacer
- 1 cup (240
ml) all purpose flour
- 1/2 tsp (3 ml) salt
Peel the baking potato and cut into
pieces about 1 inch (2.5 cm) thick. Cook in boiling water until tender
(approximately 12 minutes.) Drain, mash and refrigerate until
chilled.
Place the mashed potato on a cutting board and work in
the egg replacer. Mix the flour and salt and gradually add to the potato,
kneading as you do. The dough will seem crumbly, but continue kneading until it
comes together.
Form the dough into a cylindrical shape, approximately
3/4 inch (2 cm) in diameter. Cut the dough into 3/4 inch (2 cm)
lengths.
To
cook the gnocchi, bring salted water to a boil and add five or six pieces. Cook
for about 2 minutes, stirring, to keep the pieces from sticking together.
Remove with a slotted spoon. Continue cooking in batches, until you have the
number of pieces needed. The additional pieces can be
frozen.
Serve, topped with your favourite
sauce.
Serves 6.
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