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   MSGID: 34659.fidonet_cooking@1:105/500 2d67da2e   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Pesto Tossed Golden Potato Gnocchi   
    Categories: Paste   
         Yield: 4 Servings   
       
         2 lg Baking potatoes   
         1 c  All-purpose flour;   
              - or more as desired   
         1 ts Salt   
       1/4 ts Turmeric; or more as needed   
       1/2 c  Basil pesto;   
              - at room temperature   
       
     A bit of turmeric adds a light golden hue to the gnocchi to make a   
     colorful contrast to the green pesto. For best results, make sure the   
     potatoes are still warm when making the dough. Be judicious in your   
     use of turmeric, using only enough to impart a light golden   
     color--too much will turn the gnocchi bright yellow and add a   
     slightly bitter flavor. If you won't be using the gnocchi right away,   
     place the raw gnocchi on cookie sheets and freeze for several hours   
     or overnight. Transfer them to plastic bags and store in the freezer,   
     where they will keep for a month or so.   
        
     Preheat the oven to 400?F. Puncture the ptatoes in a few places and   
     bake until soft, about 1 hour. Reduce the oven temperature to 275?F.   
        
     Place the flour in a large bowl and sprinkle with the salt. Make a   
     well in the center of the flour and set aside.   
        
     Peel the potatoes while they are still hot and mash them using a   
     potato masher or ricer. Sprinkle with the turmeric, stirring gently   
     to incorporate it. Place the potatoes in the center of the flour.   
     Using a spoon, slowly draw the flour into the potatoes to form a   
     slightly sticky dough, adding more flour, if necessary. If a deeper   
     yellow color is desired, sprinkle on a little more turmeric. Knead   
     the dough until smooth, 3 to 4 minutes. Divide the dough into 6   
     pieces.   
        
     On a floured surface, use your palms to roll each piece of dough into   
     a 1/2" thick rope. Cut into 3/4" pieces, then roll each piece briefly   
     between your fingers to smooth the edges. Press the tines of a fork   
     against one side of each gnocchi.   
        
     Bring a large pot of salted water to a boil over high heat. Working in   
     batches, cook the gnocchi until they rise to the top, about 3 minutes.   
     Remove with a slotted spoon and drain well. Transfer to a rimmed   
     baking sheet and keep warm in the oven while you cook the rest.   
        
     Once all of the gnocchi are cooked, place in a large, shallow serving   
     bowl, add the pesto, and toss gently to combine. Serve hot.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
   MMMMM   
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