Recipe:
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about 1 1/2 lbs, 1 cup flour, 1 tsp olive oil, 1 tsp kosher salt, pepper, 1/2 cup vegan pesto
1 In a large pot cover potatoes with cold water, bring to a boil, then simmer 30 min till fork tender, drain, peal skin off with fork while still warm
2 On work surface put potato through a ricer (preferred method) or mash, spread riced potato out, wait 5 min till less hot, then sprinkle with salt/pepper gently combine using hands or bench scraper. Give a taste, adjust till it taste good to you
3 Next add flour a bit at a time ,drizzle in oil, gently working it into a dough. Fold the dough in overlapping layers to help combine 2-3 min.The dough should be soft. Let rest 15 min
4 Cut ball into 4 equal pieces. On a floured surface, gently roll into a long rope about 1 in thick, then gently flatten till about 2in wide
4 Using piping bag with 1/4 in opening, or a plastic bag with bottom corner cut, pipe pesto across the length of rope in the middle leaving a boarder at top and bottom of dough
5 Seal the gnocchi by bringing the top of the dough to the bottom of dough, & pinch dough together the length of the rope, give it a nice roll back and forth to ensure seal
6 Then cut into 1 inch pieces. Place on parchment lined tray, repeat with remaining dough
7 On stovetop, bring well salted pot of water & cook gnocchi in batches over a slow boil. The gnocchi will rise to the top in 2-3 min. Using a slotted spoon to drain water.
8 Next, using a nonstick pan cook gnocchi in batches using a pat of butter on medium. Cook 4-5 min on each side or until crisp. Season as desired!