One of the things I will forever thank my parents for is sharing their love of food with my sister and I. Because my parents were foodies, my sister and I became foodies. It’s the reason I love to cook and a major part of why I am passionate about how I choose to fuel my body. When I was a kid one of our favorite types of food to enjoy as a family was Italian. Now as an adult, I cook pasta all of the time because it holds a special nostalgic place in my heart.
Much of the Italian I make in my home is inspired by those meals my Mom used to cook, but with a vegan twist. I’ve never made homemade pasta noodles, that’s my next feat, but I just recently mastered homemade gnocchi and had to share. While it would seem daunting and time consuming, it’s a super simple two ingredient recipe.
7-9 Peeled fingerling potatoes
Gluten free baking flour
- Boil potatoes until fork tender, drain and let cool.
- Refill pot with water, salt and bring to a boil.
- Mash potatoes as fine as possible. I smash mine through a fine colander with a wooden spoon to get a soft and silky consistency.
- In a large mixing bowl add 1/4 cups of the flour to your potatoes and knead until flour is fully incorporated.
- Continue to add flour until potatoes become a dough like, non-sticky consistency. You will wind up adding much more flour than you think. Cut dough into quarters.
- Sprinkle flour on a countertop or cutting board and roll each section of dough into ropes about 3/4 inches thick.
- Line up ropes and cut your gnocchi into 1/2 inch pieces.
- Add your gnocchi to boiling water and let cook until they float. Once the gnocchi floats, remove from water and top with your favorite sauce.
It’s seriously as simple as that!