Ingredients:

• 4 medium potatoes, mostly peeled, and cut into 1 inch sections
• 1/2 cup fresh chopped basil
• 1/4 cup nutritional yeast
• 2 cloves garlic, crushed
• 1 1/2 tbsp olive oil
• 1 tsp salt
• 1 tbsp water
• 1 tbsp flaxseed meal mixed with 2 tbsp water
• 1 cup sorghum flour
• 1/2 cup potato starch
• 1/4 cup sweet white rice flour

Directions:

Fill medium-sized pot about half full with salted water and bring to a boil. Once water reaches a boil, carefully place chopped potatoes into the water. Wait for water to return to a boil, reduce heat slightly and cook for about 9 minutes, or until potatoes are easily mashed with a fork. Drain in colander and rinse with cold water.

In food processor, combine basil, nutritional yeast, garlic, olive oil, salt and water. Pulse until smooth.

Place potatoes and basil/nooch puree into large bowl and mash together with a potato masher until smooth and uniform. Try to get out the lumps as best you can.

Use a fork to mix in the prepared flaxseed meal and sorghum flour until stiff dough forms. Use your hands to mix in the remaining potato starch and sweet white rice flour. If your dough happens to be too wet for some reason (size, shape, etc., of potatoes can be a variable), mix in more sweet white rice flour until it resembles the gnocchi pictured.

To create the gnocchi shape, grab little sections of dough and squeeze firmly in your palm until compact dumplings form. Cut off any excess with a knife. I also found it helpful to have slightly wet hands while forming the gnocchi. Indent with fork and repeat until all dough has been used.

Bring another large pot of water to boil and drop gnocchi in, about 10 at a time (depending on the size of your pot). Boil for about 1-2 minutes, or until they float. Drain and rinse quickly with cold water.

Serve with your favorite pasta sauce, or just drizzle your gnocchi with a touch of olive oil, and dust with nutritional yeast and fresh ground black pepper. Green beans make a nice addition, too.