Fresh Made, No-Egg, Vegan Potato Gnocchi

Step 1

Preheat oven to 350°F. Fork the potatoes a few times and place directly on the oven rack. Cook for 1 1/2 hours or until soft.

Step 2

When the potatoes are done, take them out of the oven and immediately cut the potatoes in half lengthwise. Let cool.

Step 3

Scoop the potato out of the skins and pass through a food mill or potato ricer onto a large clean surface. Sprinkle evenly with the white pepper.

Step 4

Shake 2 cups of flour over the potatoes and using a pastry scraper or spatula, cut the flour into the potatoes. If the dough is too wet, add more flour. Form the dough into a large uniform log. Divide into 6 pieces.

Step 5

Sprinkle a 1/2 cup of flour over your work surface and roll each piece of dough into a long cylinder approximately a 1/2 inch thick. Cut the dough into 1-inch long gnocchi pieces.

Step 6

Fill a large stockpot with water and season with salt. Bring to a boil. When the water is boiling drop a 1/3 of the gnocchi into the water, one piece at a time. Cook for approximately 3 minutes and once they are floating. Scoop out the gnocchi with a slotted spoon onto a plate. Cook the remaining gnocchi in batches. Toss with your favorite vegan sauce.