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- 1 large baking potato
- 1 egg replacer
- 1 cup (240 ml) all purpose flour
- 1/2 tsp (3 ml) salt

Peel the baking potato and cut into pieces about 1 inch (2.5 cm) thick. Cook in boiling water until tender (approximately 12 minutes.) Drain, mash and refrigerate until chilled.

Place the mashed potato on a cutting board and work in the egg replacer. Mix the flour and salt and gradually add to the potato, kneading as you do. The dough will seem crumbly, but continue kneading until it comes together.

Form the dough into a cylindrical shape, approximately 3/4 inch (2 cm) in diameter. Cut the dough into 3/4 inch (2 cm) lengths.

To cook the gnocchi, bring salted water to a boil and add five or six pieces. Cook for about 2 minutes, stirring, to keep the pieces from sticking together. Remove with a slotted spoon. Continue cooking in batches, until you have the number of pieces needed. The additional pieces can be frozen.

Serve, topped with your favourite sauce.

Serves 6.