Ingredients

The following ingredients have 2 Servings
  • 4 Medium Russet Potatoes
  • 2 cups of flour
  • 2 egg equivelent Ener-G Egg Replacer
  • 1 tablespoon plus ½ tsp sea salt
  • ¼ teaspoon black pepper
  • 1/2 cup Pesto
  • 2 teaspoon Olive Oil
  • 12 Stalks Rapini (Trim the ends)
  • sea salt and pepper to taste

Instruction

  • Click the link and make the pesto
  • In a large pot of water, begin boiling water
  • Peel potatoes and quarter them.
  • Place into the water and boil for twenty-five minutes or until easily pierced with a fork
  • Remove the potatoes from water and rice the potatoes with a potato ricer.
  • Lightly dust a clean counter and place the potatoes on top of it
  • Add the egg replacer and half a cup of flour to the potato pile.
  • Slowly kneed the potatoes and gradually add more of the flour until the potatoes form a soft dough.
  • Roll out the dough into ½ inch diameter logs then cut into ½ inch pieces of gnocchi.
  • Begin boiling water in a large pot.
  • Add 1 tbsp of salt to the boiling water.
  • Reduce the water to a soft boil.
  • Add the gnocchi (about 8 at a time to make sure they have enough room in the pot) to the pot and wait till they rise to the top to remove them from the water.
  • Set the gnocchi aside and toss with 1 tsp olive oil.