1 (5 ounce) box instant potato buds
2 cups boiling water
1 Ener-G egg replacer
2 cups flour (whole wheat works fine)
1. Mix the potato buds and water together like mashed potatoes. Cool. Add Ener-G egg replacer and flour. Knead lightly on floured board.
2. Take a small protion at a time and roll on flloured board into strips about 1" thick. Cut small pieces about 1" long. Roll each piece over a fork, making an impression with your thumb, to give the pieces the classic gnocchi shape. Be sure to keep the dough floured well, or it will become sticky.
3. Place the peices on a floured cookie sheet, making sure they don't touch. Drop the pieces into boiling water. After they reach the surface (which may be almost immediately), cook them gently (don't boil them!) for 5 to 10 minutes. Drain and serve with the sauce of your choice.
My family's secret to successful gnocchi will shock you; we use potato buds instead of real potatoes. The moisture is much easier to gauge, since buds are always the same and potatoes will vary widely. Potato buds do have preservatives in them, but there are a few non-preserved alternatives out there.
I'd be interested to hear any experiences you might have with the recipe.'