My family's secret to successful gnocchi will shock you -- we use Potato
Buds instead of real potatoes. The moisture is much easier to gauge,
since P.Buds are always the same and potatoes will vary widely.
Potato Buds do have preservatives in them, but there are a few
non-preserved alternatives out there.
Mix the potato buds and water together like mashed potatoes. Cool. Add
Ener-G Egg Replacer and flour. Knead lightly on floured board. Take a small
protion at a time and roll on flloured board into strips about 1 inch
thick. Cut small pieces about 1 inch long. Roll each piece over a fork,
making an impression with your thumb, to give the pieces the classic
gnocchi shape. Be sure to keep the dough floured well, or it will become
sticky. Place the peices on a floured cookie sheet, making sure they
don't touch. Drop the pieces into boiling water. After they reach the
surface (which may be almost immediately), cook them _gently_ (don't boil
them!) for 5 to 10 minutes. Drain and serve with the sauce of your choice.
I'd be interested to hear any experiences you might have with the recipe.
