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Potato Gnocchi
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Serves/Makes:4 servings

  • 2 lbs (.9 kg). large baking potatoes
  • 1 cup (225 ml) whole wheat pastry flour
  • 1/2 tsp (2 ml) salt
  • 2 cups (475 ml) pasta sauce, your choice
  • Steam the potatoes in their skins until tender.
  • When they are cool enough to handle, peel and mash.
  • Immediately add the flour and salt.
  • Knead on a lightly floured board until smooth. (sprinkle a little more flour if the dough sticks to your hands.)
  • Form into ropes the thickness of your thumbs.
  • Cut into 3/4 inch pieces and press down lightly with fork.
  • Bring a large pot of water to a boil.
  • Add the gnocchi and boil until they rise to the top, about 5 minutes.
  • As all pasta, gnocchi should not be crowded in the pot so cook them in several batches.
  • Coat them with some of the sauce to keep them from sticking.
I have never tried this but my recipe says that you can substitute the same amount of sweet potatoes for a different kind of gnocchi.

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