I am not Italian.I am not even remotely close to being of any kind of Italian background, minus some non-blood family that are, or do.I am Irish, English, Finnish, and who knows what else? But, there is a part of me that liked to consider myself partially Italian?

Why, you ask? Well , no I do not have their charm, their good looks, their cultural history.No, I consider myself partially Italian because I eat a lot of pasta.

You might now be telling me that maybe I have to many carbs, maybe, oh maybe, I should lay off some of the carbs.You know what I say to that? I do not really know, as this carb coma is hitting me and it is making all my thoughts a fuzzy cloud of distorted thoughts and visions of tomato sauce dancing with little tubes of pasta.Yes, my mind is a glorious place. You are welcome in it, anytime.

But! I must really make this clear, pasta is not the only carb i bow down to and pray to at the alter of all mighty carbohydrate.No sir, no mam! The potato, oh, the potato.What a glorious and precious sight they are, and how wonderful they are.Can they taste bad? Is there one bad way to serve them?
French fried, mashed, whipped, on and on and on and on and on…

So, you tell me I can combine the love of pasta with the love of potato? Are you fucking serious? Have all the carbs finally caused me to have a stroke and this is some kind of dream world, some form of personal paradise?

Okay, I have known about gnocchi for a long while,but really, I mean what I say.

This is what I made, and this is what I am posting,Do with it what you will.I am not a great gnocchi roller person, so they may not be as pretty as some other gnocchi producers masterpiece.Oh, well.

Ingredients
- 4 potatoes, peeled, chopped up into one inch cubes.
- 2 cups of flour.
- 2 tablespoons of Earth Balance.
- A few dashes of salt.
- A few dashes of pepper.
- 1/4th cup of really chopped up Daiya Mozza.

So, you wanna heat up a pot of salted water, bring to a boil and cook your potatoes for twenty minutes.Do not over do it. Okay, please, relax and do not over-do the potatoes.Once they are cooked, place them in a bowl and mash them.

Now, add the remaining ingredients.I mix using a knife and then my hands till it is semi-firm dough, then I kneed it for only a few minutes, no more, no less.You just want it smooth.
Yes, smooth, the complete opposite of me.Or whatever.

Now you get to make the little shapes.How fun!Meanwhile bring another pot of salted water to boil.Take a teaspoon or so, and roll it in your hand into an oval shape.Make an indent with the back of a fork, and then roll it out.Repeat about a million times or for how many you are making.

Cook them in small amounts, place a bunch in the boiling water, and when they pop up to the surface, they are ready.There you go, you just made gnocchi.

I had mine with tomato sauce, one I kind of whipped up with what was handy, I do not think I need to share that with you. If you have trouble buying or making tomato sauce then get back to me, and I can help you out.