Ingredients: 1 pound large Yukon Gold potatoes, scrubbed well,2 tablespoons Ener-G egg replacer, prepared according to package directions,2 tablespoons chickpea flour,3 tablespoons potato starch,Salt and black pepper to taste
Instructions:
- Preheat oven to 425F. Pierce potatoes 2-3 times with a fork, place on a microwave-safe plate and microwave for 3 minutes.
- Place potatoes on racks set over a cookie sheet and bake 1 hour.
- Allow to cool until you are able to handle them, then peel them into a potato ricer or food mill basin and run through.
- Add egg replacer and beat in.
- Combine the chickpea flour and potato starch, then add to the potato mixture and blend to a fairly stiff dough.
- Divide into four even pieces and chill 1 hour.
- Roll out 1 porton of the dough into a rope about 20″ long.
- Cut rope into approximately 1″ pieces and place onto a lined or greased cookie sheet.
- With the back of a fork, slightly flatten each of the gnocchi. Chill 1 hour before cooking or freeze on the sheet and transfer to a freezer bag for later cooking.
- Repeat process with remaining dough.
- To cook, heat 1/2 tbsp of oil or a small amount of non-stick spray in a large skillet (or for a non-vegan version, cook some bacon until crisp and use the bacon fat).
- Add chilled gnocchi and cook, stirring once or twice, until well browned on all sides.
- Add desired sauce (don't add too much or they will fall apart) and toss well.
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