1.0HappyCowhttps://www.happycow.net/blogAshleyLordenhttps://www.happycow.net/blog/author/ashleylorden/rich600338<blockquote class="wp-embedded-content" data-secret="3quMIWKwKx"><a href="https://www.happycow.net/blog/potato-gnocchi/">Potato Gnocchi</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.happycow.net/blog/potato-gnocchi/embed/#?secret=3quMIWKwKx" width="600" height="338" title="“Potato Gnocchi” — HappyCow" data-secret="3quMIWKwKx" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /* <![CDATA[ */ /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); /* ]]> */ </script> https://www.happycow.net/blog/wp-content/uploads/2015/05/IMG_16181-1024x1024.jpg10241024Cooking the potatoes is the only part of this healthy homemade pasta recipe that takes time, so I like to use potato flakes (skip the milk and butter when you make them) for a quicker weeknight meal! Try adding finely minced spinach or other veggies for creative colors once you master this basic version. Fold together into a stiff but soft dough (don’t over mix!): 4 cups cooled cooked potatoes (I stick in the freezer for a few minutes) 2 – 3 cups flour (add just enough to manage stickiness) pinch salt (optional) pinch nutmeg (optional) Grab a handful of dough and roll it into a 1/2 inch diameter log on a floured surface. Cut into 1 inch pieces. Optional: make traditional gnocchi shapes by pushing each piece off floured tines of a fork with your thumb, to form a grooved and curved pasta. Cook immediately in boiling water (done when it floats to top) or freeze for later. I paired this with a creamy pesto but they can handle most any sauce. Leave a comment about how these turned out for you!   About the author: Ashley lives in wonderful San Francisco with her partner Diego and dog Potato (all […]