When I became vegan I naturally started thinking of things that I would not longer choose to eat.
Gnocchi was one of those beloved things that I was leaving behind. Traditionally, it is made with eggs, or sometimes cheese, and those were two things I didn’t care to eat. And, I thought it would be impossibly hard to make myself.
Luckily, I was completely wrong!! I found what looked like a great recipe in The Mediterranean Vegan Kitchen by Donna Klein. It was pretty easy and delicious. 
I like this cookbook because she went through the Mediterranean finding those dishes that are naturally vegan. She notes that the Orthodox Lenten fast is particularly strict, essentially vegan, also that due to the economic conditions, most people do not eat as much meat as we do. As a result of her search is an amazing cookbook.
Back to the gnocchi … the cookbook contains a recipe for squash gnocchi with walnut sauce. How delicious. Potatoes, squash, spices, walnuts, parsley, garlic etc. all together create a wonderful dish.
We were striving for a lighter gnocchi so we were using less flour, but be warned, the dough becomes entirely sticky!
You may have to work extremely fast once the dough is ready to be cut in order to reduce it getting stuck on everything!
We skipped (by accident really) the olive oil in the gnocchi recipe, but it still came out fantastic, so if you are looking to cut out oil, just skip it completely. I also only used a tablespoon of the olive oil in the walnut sauce and it was completely fine and still delicious.
If you are a person that goes to the library and checks out cookbooks prior to their purchase, this is definitely one that should go for a spin!!
