I have fallen in love with the little pillow pastas called gnocchi – there’s just something so satisfying about the flavor and texture, and they are so comforting (and filling!) perfect for damp and rainy spring days. They also pair well endlessly with just about all types of sauces. Hope you enoy them as much as I do!
– 2lb Russet Potatoes
– 2 eggs beaten OR 1/2c aquafaba (bean juice) PLUS a sprinkle of black salt (optional – it helps give an eggy taste to vegan foods)
– 1 C Better Batter Gluten Free Flour (plus more if necessary)
– salt to taste
Cut the potatoes in half and boil them in plenty of hot, salted water until tender – this should take about 20 minutes for small potatoes or up to 50 minutes for large potatoes. The potatoes should be able to be pierced easily with a fork.
Remove the cooked potatoes ONE AT A TIME from the water and peel on a cutting board – you might need forks or heat-safe gloves to do this, as they will be HOT. Only do one piece at a time! Crush or mash with a fork and place in a bowl. Continue on until all potatoes are done.
Allow potato mash to cool to lukewarm, then pour the egg or aquafaba all over the mixture – sprinkle with a tiny bit of black salt, if you wish for an eggy taste but are making these without egg. Sprinkle 3/4c of the Better Batter flour over the top of this mixture, then use your hands to knead it all together – it should be moist but not sticky. Keep adding flour JUST a bit at a time, until you reach the right texture – like fluffy playdough.
Roll the dough into ropes abotu 3/4 inch thick – like long snakes about 15 inches long. You’ll probably make several. I usually make 4. Once the dough is rolled into snakes, cut the dough into 3/4 inch to 1 inch chunks.
Gently but firmly rub these chunks against a gnocchi pillow or the tines of a fork. To do this properly, place the dough on the tines and push the dough away from you. The pasta should start to curl just a bit and the impression of the tines should be on the back.
When ready to cook, pop into salted, boiling water. The pasta is done when it floats.
This recipe makes about 2 1/2 lb of pasta and freezes well.