Ingredients:
- 2 vEGGs
- 1 kg potatoes
- 1 T salt
- ½ tsp black pepper
- 100 g wheat flour
Preparation:
Boil the potatoes with skins. Peel them and strain with a meat grinder or potato ricer. Prepare 2 vEGGs according to package instructions and add them to flour. Once blended, add mixture to the potatoes. Knead the dough until smooth and uniform. Shape dough into long finger-thick rolls and cut into pieces. Use a fork to give the pieces of dough the characteristic gnocchi shape. Boil gnocchi in salted water. The gnocchi are done when they float to the surface.
