Well I already told you how to make my Bolognese made with ground turkey, right?  Lucky you all, I will give you the quick and dirty on easy as pie homemade gnocchi. After all, they are  just  Italian dumplings, kids.

But before we get to the gnocchi of it all, I messed with my sauce today.  Did not have mushrooms, so I omitted those.  Diced up a handful (four) sun-dried tomatoes though to add another layer.

I make gnocchi when I have leftover mashed potatoes.  I learned how to make potato and ricotta gnocchi from my great aunts by feel, so the ingredients are an approximation, maybe might need tweaking (or not.)

2 cups flour (all-purpose)

1 1/2 cups mashed potatoes (they were plain mashed.  You can use sweet potatoes, and pumpkin as well as ricotta to make gnocchi but that is another conversation entirely.)

1/3 cup grated Parmesan cheese (I like the Parmesan-Romano blend)

Italian seasoning and garlic powder

Salt and pepper to taste

1 -3 tablespoons olive oil

Mash the flour, grated cheese and potatoes together.  Add the egg, olive oil,  and Italian seasoning and a little salt and pepper.

Do not overmix, but gather your dough into a ball, break off pieces you roll into uniform dough tootsie rolls with your hands (you know so they are round?)

Take a small sharp knife and on a board covered in parchment slice out even little bits of dough.

Lay out on lightly floured board for a couple of hours to dry a bit. I refrigerate mine right on the baking sheet.

Boil water with salt and oil, cook your gnocchi until they all float to surface (5 minutes or so.)

Scoop out gently with strainer.

Add sauce.

Eat yourself into a pasta coma.