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Whole Food Plant Based | Vegan | Sugar Free | Oil Free | Kid Approved





Makes 90+


5 1/2 Cups Peeled & Diced Potatoes

8-10 Cloves of Garlic

2 1/2 Cups Whole Wheat Flour

1+ Cup Whole Wheat Flour for kneading

1 TBSP Oregano

1 TBSP Basil




In a large pot add your potatoes, garlic and enough water to cover. Bring to a boil and cook for about 14-17 minutes - until fork piercing soft.

Drain the potatoes and garlic, then mash. Make sure to mash well. Alternatively I process my potatoes in my food processor until completely creamy.  

In a large bowl put your garlic potatoes, oregano and basil.  Add in your flour one cup at a time. Combining with a large spoon at first and eventually mixing by hand forming a dough ball.

Flour a flat surface and place your dough out. Knead the dough for 2-3 minutes until you get a firm dough. Incorporate more flour if it is too sticky to work with.

Using a proper measuring teaspoon, portion out 1 tsp amounts of dough. Roll into oblong balls. Keep your hands well floured to avoid sticking.

With a fork press one side. Keeping flour on the fork will help the fork to not stick as well.

You may find as you work through the dough you need to add more flour. Add small amounts until the dough is firm enough to work with again.

Bring a pot of water to boil. Set up a bowl with a strainer over it and then a large plate for cooling.

Once the water is boiling, place 20-30 Gnocchi in. They only take 45 seconds to 1 minute to blanch. They float once they are done. Have a large ladle ready to remove them 1-3 at a time as they come to the top of the water.  Remove Gnocchi and place in the strainer to make sure any excess water is removed. Once you have takeen 10-15 out dump them from the strainer onto the cooling plate. Then remove the final 10-15 Gnocchi and repeat - strainer then onto the cooling plate. Repeat these steps until all your Gnocchi are blanched. If you have made a double batch of this recipe you may need to change out your blanching water as it begins to get too starchy.


Turn your oven on HI Broil. Make sure you have a rack at least half way up the oven or slightly higher. Cover baking sheets with parchment paper or silicon mats.


Lay the Gnocchi out in a single layer. Broil for 4-6 minutes - until browned.

Serve with your favorite pasta sauce.

Allow them to completely cool and then store them in the freeze for 2-3 months.



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