GNOCHI (POTATO DUMPLINGS)

* 2 pounds large baking potatoes
* 1 cup all purpose flour (sifted)
* 1/2 teaspoon salt
* Sauce: vegan alfredo, spaghetti, pesto, etc

Steam 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. Do not use a food processor because it
tends to make the potatoes "gluey". Also do not use an
electric mixer because it adds too much air to it.

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 ropes about the
thickness of your thumb. Cut into 3/4-inch sections and
press down lightly with a fork. Although not essential, I
like to press them against a cheese grater to give it a
ridged appearance for presentation. 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 enough sauce to thoroughly coat them.