- 2 lbs new potatoes, scrubbed gently
- 1 TBS sea salt
- 2 2½ cups brown rice flour
- 2-3 TBS coconut oil
- Place the un-peeled potatoes in a large pot of salted water, Bring to a boil and cook until potatoes are tender, but not falling apart. Drain, and place potatoes on a baking sheet in a 350 degree oven to dry out, about 15 minutes. Mash potatoes well in a bowl.
- On a work surface spread out a layer of flour. Continue to mash the potatoes with a hand masher directly onto the flour. Sprinkle the top of the potatoes with about half of the remaining flour and mix lightly. Begin to knead the dough, drawing in more flour as you knead. Keep doing this until the dough is light to the touch, no longer sticky or moist, and can be rolled easily. Do not overwork the dough, or the gnocchi will become too heavy.
- Divide the dough into 4-6 parts. On a lightly floured surface, roll the dough into a snake about æ inch thick, and cut the dough into æ inch long pieces. You can always "squeeze" the dough into a snake line if the dough doesn't want to roll. One by one press an ordinary table fork into the gnocchi, making ridges on one side and pinching edges of gnocchi with thumb and first finger of both hands.
- Bring large pan of salted water to boil. Drop about 12 gnocchi in at a time. I don't like to keep the water boiling aggressively, since it's hard to see when they rise to the top. So monitor the boil to a low, turning on and off as needed. When the gnocchi rise to the top, after about 3-4 minutes they are done. Scoop them out, allow them to drain and place in a warm serving bowl.
- To serve:
- Place 2-3 heaping cups pea greens in a bowl, and toss heavily with pesto. add the gnocchi in once they are all finished and toss gently with hands until gnocchi and greens are equally coated with pesto. Taste, add salt or more pesto, and serve immediately.
2 cups (gently packed) fresh basil
2-3 cloves garlic
1/2 cup pistachios
1/4 cup chickpea miso or nutritional yeast (more to taste)
1 t. sea salt
1/3 cup olive oil
1-2 T. lemon juice, to taste (optional)
1. Set oil aside. Put all other ingredients in a processor or blender and pulse until finely ground. Slowly add in oil in a steady stream, scraping sides as needed. Taste to add more salt and/or lemon juice, as desired. Store up to 1 week in refrigerator or freeze to use later.