Prep: 30 minutes Cook: 25 minutes
By Caroline Graettinger
You don't need to peel potatoes or strong-arm them through a potato ricer to make gnocchi that's more tender than any you can buy at the grocery store. Little bits of potato in the pasta are part of its rustic charm. Appreciate the zen that is rustic gnocchi.
- 25 ounces red skin potatoes, skins left on
- 1/4 cup non-dairy milk
- 4 cups whole wheat flour
- 26 ounce jar oil-free pasta sauce
Prick the skins of the potatoes with a fork and place on a microwave-safe plate. Microwave on High for 10-15 minutes, times will vary depending on the power of your microwave and the size of your potatoes. Check occasionally to see if the potatoes are tender by inserting a sharp knife into the center of each potato. Smaller potatoes will cook faster so you can remove them once they are tender and continue cooking the larger potatoes.
When all the potatoes are done, cut them into bite-size pieces - this will make them easier to mash. Using your electric mixer, beat the potatoes on medium speed for about 1 minute, pour in the non-dairy milk, then continue beating until creamy, about 2 minutes. Small bits of potato and skins will remain intact, and that's ok.
While mixing on medium-low speed, gradually add the whole wheat flour until well incorporated.
Start a large pot of water to boil. On a work surface lightly dusted with flour, roll out half the dough to about 1/4" thick. Using a sharp knife or pizza wheel, cut the dough into triangles of desired size. Drop them into the boiling water and wait until they float to the surface before removing them to a strainer to drain. Repeat with the remaining dough.
Serve topped with your favorite sauce.