Yield: four entree size servings or 8 smaller portions for a multi course dinner
Course: Main Course
Keyword: Gnocchi, Vegan
5scrapes of fresh nutmeg
Steam the potatoes until tender when poked with a knife, about 30 minutes. Peel the potatoes and rice them.
Lay the riced potatoes out on a cutting board and cover with the flour, nutmeg, and salt. Incorporate the flour and seasonings into the riced potato, but do not knead it hard like bread.
Continue gathering the flour that falls off and pressing it into the potatoes until the mixture is an amalgamated, even mass.
Allow the dough to rest for 5 minutes wrapped in plastic, then quickly roll out into logs, cut into 1 inch pieces with a bench knife, toss in a.p. flour lightly to coat, then freeze on a cookie sheet.
When the gnocchi are completely frozen, transfer them to a tightly sealed container and freeze. The gnocchi, if tightly sealed, will last for months in the freezer. To cook, simply drop them into a generous amount of boiling salted water and cook until they float. The water should not stop boiling as you add the gnocchi.
Once cooked, the gnocchi can be tossed with oil and refrigerated for 5 days, although they will begin to get soft starting from the middle out after time, if they get mushy and soft throw them away.