I love gnocci, me. Mine isn’t very pretty, but it’s good. It’s good when it’s hot, anyway.
I made some for Christmas Day but, by the time it was transported to where the party was and waited until all the other food was ready, it was pretty clammy. Kind of like oily art gum erasers.
They’re easy to make.
Boil some whole potatoes. Cool them. Peel them. Mash them. Add what you like; this time, I added dried basil, lemon zest, and salt. Mix in enough plain flour to make the dough smooth and un-sticky.
Divide the dough into 4 pieces to make it easier to work with. Roll each quarter of dough into a rope about 1-inch thick. Cut the rope into 3/4-inch pieces.
Roll each piece between your thumb and the tines of a fork to make an indentation on one side and ribbing on the other. Set them aside on a floured board.
Boil a big pot of salted water. Add gnocci about 15 at a time, depending on the size of your pot. You don’t want to crowd them. When they bob to the top and float, they’re done (takes about a minute and a half). Remove them with a slotted spoon and drizzle with vegan margarine so they don’t stick together.
When they’re all done, put them in a casserole dish to heat them all through.
I topped mine with wilted baby spinach.
Wilted Baby Spinach
Heat vegan margarine in a skillet. Add chopped green onions and diced yellow bell peppers. Add a handful of spinach. As the spinach wilts, add more, until the whole package is in there. Put it on top of the gnocci.
I wasn’t surprised that most of it was left. But you know what? It’s EXCELLENT pan-fried the next day!
A WRITING PROMPT FOR YOU: A character does something alone after years of doing it with others. Or does something with others after years of doing it alone.