- 2-3 large russet potatoes
- 1/2 - 1 cup flour
- 1 teaspoon olive oil
- 1 teaspoon sea salt
- 1/2 cup pizza sauce
- 1/2 - 1 cup shredded vegan mozzarella
In a large pot cover potatoes with cold water, bring to a boil, then simmer 30 minutes till fork tender. Drain and peel skin off with fork while still warm.
On work surface put potato through a ricer (preferred method) or mash, then sprinkle with salt, gently combine using hands or dough cutter.
Next add flour a bit at a time and drizzle in oil, gently working it into a dough. Fold the dough in overlapping layers to help combine. The dough should be soft. Let rest for 30 minutes.
Cut ball into 3 equal pieces. On a floured surface, gently roll into a long rope about 1-inch thick, then gently flatten till about 2 inches wide.
Using piping bag with 1/4 inch opening, or a plastic bag with bottom corner cut, pipe sauce across the length of rope in the middle leaving a border at top and bottom of dough, then top sauce with cheese shreds, don’t overstuff. Seal the gnocchi by bringing the top and bottom of dough together, pinching dough together the length of the rope, give it a nice roll back and forth to ensure sealed. Then cut into 1 inch pieces. Place on parchment lined tray, repeat with remaining dough.
On stovetop using a nonstick pan, cook gnocchi in batches using a pat of butter on medium high. Cook 4-5 minutes on each side or until crisp. Season as desired.