Gnocchi

I didn't know what gnocchi was until high school, and when I first tasted it I was a little perplexed as to why my parents were so unadventurous with their pasta choices. Perhaps because gnocchi is a softer pasta and my dad takes the meaning of al dente quite liberally; I don't think noodles are supposed to crunch. I read a few vegan gnocchi recipes before combining what I thought was the best of all of them. I'd also be curious to try them with sweet potatoes - please share if you have done so! They admittedly don't look as pretty as restaurant gnocchi but they are so much more tasty :).

Gnocchi (serves 4)

2 medium russet potatoes
1/4 cup flour (plus a bit more)
1/4 tsp. salt
Water (for boiling)
Olive oil

Peel the potatoes and cut off any blemishes. Place them in a large microwave-safe bowl and microwave for 12 minutes, or until they are very, very soft.

Mash the potatoes using a potato masher or a fork. They should mash fairly easily. They will be dry - none of this velvety, buttery, Thanksgiving-table stuff - but they should still be very soft, not chunky. Let them sit at room temperature or in the fridge to cool.

Mix in the salt and the flour with your hands. Add the flour slowly - you want the dough to just stick together and you may need a bit more or less depending on how moist the potatoes are. Roll and/or press the dough into logs slightly thicker than your finger, and cut into 1" pieces.

Bring a large pot of water to boil. Prepare a large bowl with a drizzle of olive oil in it. Drop the gnocchi in a handful at a time, keeping the water boiling. Once they start to float toward the top (this will only take a minute or two) retrieve them with a slotted spoon and toss them with the olive oil so they don't stick together. Repeat this process until all gnocchi have cooked.

Serve with tomato sauce or pesto.