2 lbs. Baking Potatoes, Unpeeled
3 Cups Whole Wheat Flour
Mushroom/Tomato Sauce
or Your Favorite Sauce
Vegan Parmesan Cheese


Boil the potatoes until soft.  
Drain and peel off the skins.  
Save the water for soup stock.
Mash the potatoes well until smooth.
Gradually add the flour, and continue to mash it in with
a fork, until dough stiffens.
Roll out the dough between your hands, making a rope
about ¾ inch in diameter.
Cut it into 1-inch slices.
Press each slice against the side of a metal grater with
your thumb, making a dimpled design.
Flour a cookie sheet and place the shell-like,
Gnocchi on it to dry.  Let stand for at least 2 hours.
Boil 4 quarts of water in a large pot.
Drop in Gnocchi, about 20 at a time.  
Let them rise to the top.
Continue cooking for 2 minutes.  
Remove the floating shells.
Repeat with 20 more, until all the Gnocchi are cooked.
Serve with
Mushroom/Tomato Sauce,
or your favorite sauce.
Sprinkle with Grated  
Vegan Parmesan Cheese.