Potato Gnocchi (vegan)

This is adapted from my Uncle Steven's recipe. Absolutely fabulous. Homemade gnocchi are COMPLETELY different from anything you'll find in a store--even the gourmet stuff.

Ingredients

4 large potatoes (Idaho)
2 cups flour (or less)
Pinch or two of sea salt

Directions

1. Bake potatoes until soft.
2. Let cool until just "slightly" warm.
3. Scoop out potato pulp from skins and mash potatoes with an old-fashioned metal potato masher. Note: Do not use an electric mixer--this will over process the potatoes--and make them gluey. (Potatoes have naturally occurring gluten).
4. Add sea salt.
5. Add flour a little bit at a time. The key is that the mixture should resemble play-dough (not be too thick or too thin). If you have too little flour: the gnocchi will fall apart, but too much flour: the gnocchi will be too heavy.
6. Roll out dough into long ropes.
7. Slice into small pieces (thumb sized is fine).
8. Press each segment with a fork for a fancy touch.
9. Set gnocchi aside while you boil water or make sauce. It's fine to let gnocchi sit out for an hour or two whilst you do other stuff.
10. The gnocchi need only cook for a few minutes. They'll float to the top when done. Serve immediately with sauce of your choice.

(note: the potato skins make a tasty snack with salt, don't just throw them out silly!)

Mushroom sauce

Ingredients

1 pound gourmet mushrooms, finely chopped (portabella, oyster, shiitake, etc.)
1-2 Tablespoons margarine (I prefer Earthbalance)
1-2 Tablespoons flour
1/4 cup dry white wine
1 garlic clove, minced
pinch salt (you may not need it if the margarine is salty)

Directions

1. Melt margarine in a heavy saucepan, low-medium temperature.
2. Slowly stir in flour. Note, if you dump the flour in, it will clump.
3. Add mushrooms, garlic, and pinch of salt (if preferred). Gently sauté.
4. Slowly add wine. Heat sauce through.
5. Serve over gnocchi, pasta, or mashed potatoes.

Walnut sauce

Ingredients

2 cups chopped walnuts
2 Tablespoons margarine (I prefer Earthbalance)
2 Tablespoons orange juice
2 Tablespoons (or more) exotic jam (my uncle used pomegranate)

Directions

1. Melt margarine in a heavy saucepan, low-medium temperature.
2. Add remainder of ingredients and gently cook for 10 minutes.
5. Serve over gnocchi and pasta. I even found the walnut sauce was good with pita.