2lb/900g large baking potatoes
5oz/150g all purpose flour (sifted)
1/2 teaspoon salt
Sauce: vegan tomato sauce or roasted vegetable sauce
Boil the potatoes in their skins until tender.
When they are cool enough (but still warm) to handle, peel and run them through a ricer or mash with a potato masher until it is free of lumps.
Immediately add the flour and salt.
Knead on a lightly floured board until smooth.
Sprinkle on a little more flour if the dough sticks.
Form into long ropes about the thickness of your thumb.
Cut into 3/4-inch sections and press down lightly with a fork.
Bring a large pot of lightly salted water to a boil.
Add the gnocchi and boil until they rise to the top, about 5 minutes.
Do not crowd the dumplings.
Drain and place in a bowl.
Mix the gnocchi with a vegan tomato sauce or roasted vegetable sauce and use enough sauce to thoroughly coat the gnocchi. Enjoy!