This is an old family recipe which I just made vegan for the first time today.  Enjoy!


3 large potatoes
1 tbsp flax seed
4 tbsp water
1 1/2 – 2 1/2 cups flour
salt and pepper
½ medium onion
½ stick Earth Balance
1 can tomato soup
½ can water
chopped parsley to taste
vegan Parmesan (for serving)

Boil potatoes. Mash. Sprinkle about 1 cup flour on pastry board. Put potatoes on top of the flour and spread it out.

When potatoes are cool enough to work with, mix together flaxseeds and water in blender.  Add flaxseed mixture, salt, and pepper to potatoes. Work it in with fork, adding enough flour to make dough workable. Form dough into strips, then cut into 1/2″ pieces; roll each piece in flour and drop in boiling water, a few at a time. Boil about 8 minutes or until all gnocchi are floating.

For sauce, brown onion in Earth Balance, add tomato soup, water, and parsley. Simmer 30 minutes. When gnocchi are done, arrange them in a layer in dish, cover with Parmesan cheese and sauce; repeat until all used up.


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