Gnocchis véganes tout simples

Ingrédients

• about 6 medium potatoes (about 1.4 lbs/650 g)
• 1/2 tsp sea salt, plus more for salting the water
• 1-2 cups all purpose flour (about 4.25-8.5 oz/120-250g)

Préparation

1. 1

   Boil the potatoes in salted water until fork-tender. Drain and place the pot back over low heat to dry it. Turn off the heat and put the potatoes in the pot for a few minutes so that they dry as well. Peel the potatoes once cool enough to handle.

2. 2

   Mash the potatoes until smooth or run them through a potato ricer. Transfer the potatoes to a floured working surface and flatten them out into a pancake-like shape. Sprinkle the salt over the potatoes, followed by some of the flour. Gently fold the flour and salt into the potatoes using a bench scraper, spatula, and/or your hands (floured). Keep adding flour, until you have a smooth dough that doesn't stick too much to your hands. Go by feel and look, different kinds of potatoes will require different amounts of flour. Avoid over-mixing or kneading too much, which could make for tough gnocchi.

3. 3

   Divide the dough into eighths. Roll each piece into a rope on a floured surface. The thickness of your rope will determine the size of your gnocchi. Cut the rope into small pieces, which will be your gnocchi. Flour the cut sides of your gnocchi by twisting each end on your floured surface and place them on a floured towel. Repeat with the rest of the dough. Optionally, roll each piece on a gnocchi board, back of a fork, or another ridged surface like a mandoline to give the gnocchi ridges.

4. 4

   Prepare a pot of well-salted boiling water. Boil the gnocchi, stirring gently, until they float up to the surface. Remove with a slotted spoon into a pan with whatever sauce you're using. Mix gently with the sauce and serve.