Potato Gnocchi

Wandering Coyote asked for the gnocchi recipe so I thought I'd share with everyone.

This recipe is from the fabulous book Vegan Planet by Robin Robertson. I've never had a bad recipe from this book. Everything has been tasty.

For the gnocchi I'll put an * where I differ from the cookbook.

Potato Gnocchi

2 large baking potatoes (* this is key because baking potatoes are drier than other varieties)
1 cup unbleached all-purpose flour, or more as desired
1 teaspoon salt
1/4 teaspoon turmeric, or more as needed.

1. Preheat the oven to 400 degrees. Puncture the potatoes in a few places and bake until soft, about 1 hour.
2. Place the flour in a large bowl and sprinkle with salt. Make a well in the center of the flour and set aside.
3. Peel the potatoes while they are still hot and mash them using a potato masher or ricer (*I love the ricer!) sprinkle on the turmeric, stirring gently to incorporate it. Place the potatoes in the center of the flour. Using a spoon, slowly draw the flour into the potatoes to form a slightly sticky dough, adding more flour, if necessary. If a deeper yellow color is desired, sprinkle on a little more turmeric (*I used about 1/2 teaspoon). Knead the dough until smooth, 3-4 minutes. Divide the dough into 6 pieces.
4. On a floured board, roll each piece of dough into a 1/2 inch thick rope with the palms of your hands. Cut into 3/4 inch pieces (*cut to your preferred gnocchi size, remember that these do swell a little when boiled), then press one side of each gnocchi against the tines of a fork. (* I use a gnocchi paddle. Either way you just kind of use your thumb and roll the dough across the tines or paddle and off onto a floured baking sheet. Leave a little space between each gnocchi on the sheet.)
Cook them in a large pot of boiling salted water until they rise to the top, about 3 minutes. Remove with a slotted spoon and drain well.
You can keep them warm in a baking dish until ready for use or eat right away with your favorite sauce.

Enjoy!