MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Scratch Gnocchi Categories: Italian, Pasta, Vegetarian Yield: 2 Servings 2 Russet potatoes; baked and - peeled 1/3 c All purpose flour 1 tb Vegan sour cream 2 tb Extra virgin olive oil 2 Fresh thyme sprigs 1/4 c Petite peas 2 tb Vegan butter 1 cl Garlic; minced 1 ts Salt Preparation time: 29 minutes Cooking time: 3 minutes Veganized version of Gordon Ramsay's gnocchi. Rice the potatoes while they are still warm (otherwise, it will be much harder to rice them). If you do not have a ricer, you can also push them through a sieve. Otherwise, mash them up with a fork while also trying to "fluff" them. Sift flour over the potatoes. Add sour cream and 1 tb of olive oil. Using a bench scraper, fold a section of the potatoes over the top and inwards. Continue with this motion until a loose dough starts to form. Then, start using your hands to continue the folding motion, while gently pressing the dough into itself. Repeat this motion for approximately 1 minute. Roll the dough into a thick (2" in circumference) log. Divide the log in half. Begin rolling one piece into a long rope, approximate 12 to 16". If the dough becomes too sticky, dust it with flour. Dust your knife with flour. Cut the rope into 1/2" thick pieces. Create dimples in each piece using the end of your spoon. Add your fresh pasta to a pot of salted boiling water. Cook until the pasta floats to the surface (approximately 90 seconds). In the meantime, place a non-stick pan over medium heat and add 1 tb of olive oil. When the pasta is cooked, transfer the gnocchi directly from the pot to the pan, which should be nice and hot by now. Cook until golden and flip, about 1 minute. Cook for an additional minute and add thyme, garlic, peas, butter, and salt. Spoon the butter over the pasta a few times. Recipe by Joanne Molinaro Recipe FROM: MMMMM