Healthy Gnocchi - potato

Method

• Scrub your potatoe but do not peel them place them to boil in lightly salted water until tender about 25 - 30 minutes (they need to be fork tender when pierced). Cool slightly and peel.
• Mash the potatoes (by hand not the processor or you'll have runny caulk).
• Stir in the egg substitute and flour. Knead to form a soft dough. If too sticky add a bit more flour.
• Coat both hands with flour and divide dough into 4 pieces and roll each into a log about 1 1/2 inch thick. cut the dough into 1/2 inch slices. Roll the pieces of dough with the teeth of a floured fork to score and shape.
• Bring a large pot of lightly salted water to a slow boil. Drop the gnocchi into the water, a few at a time. They are done when they rise to the top. Remove with a slotted spoon and drain. Continue until all gnocchi are cooked.