HOMEMADE POTATO GNOCCHI (DUMPLINGS)

I don't know why but I wanted to try making my own gnocchi (pronounced "nyawk-kee" if you want to say it as the Italians do). I actually enjoy store-bought potato gnocchi as they are inexpensive, quick to cook and versatile. Unfortunately store brands often contain highly processed flour and unwanted ingredients like egg, salt, oil, and other additives. Even though I prefer the taste of those made with all purpose flour, I made mine with ivory (white) whole wheat flour as a healthier option.

I was inspired by this recipe to create my dinner from “Lauren Caris Cooks”: Vegan Gnocchi with Arugula Pesto.

I used this video for instructions about how to make the gnocchi.

Here is Andrew Taylor’s story. He ate only potatoes for the entirety of 2016.

What I did differently since I was dining alone tonight:

-Put "McDougall corn butter" into a skillet and added some gnocchi and minced garlic. Sauteed briefly then added a chopped tomato and a sliced scallion. Sauteed briefly again and added a large handful of arugula and 4 sliced leaves of fresh basil until slightly wilted. Added a bit of fresh ground pepper and Himalayan salt at the end. Yum.

If you have not had gnocchi, give them a try. You can get gnocchi made with sweet potatoes, cauliflower, beets and other ingredients. Do a search for recipes containing gnocchi...there are lots of them to choose from or create your own. They are fun to eat and are a big hit with children.