Because I can eat tacos every day of the week, I always look for new ingredients to put into a corn tortilla. Make sure you purchase organic, non-GMO corn tortillas. Also, because I am using Field Roast brand Apple Sage sausage, I added chopped fresh green apple garnish – it adds crunch and sweetness and is an unexpected delight on a taco. Top it off with colorful purple cabbage and a squeeze of lime, and you’ve got a nutritious, high fiber meal that will keep the digestion process in motion after your post-Thanksgiving feast. Enjoy!
She used the kitchen table as her mixing bowl, making a mountain of flour in the middle of the table, creating a well on top, then cracking eggs in the well and adding mashed potatoes. She turned the mountain into long ropes, cutting them into bite-sized pieces, then scoring them with a fork to create sauce-friendly grooves. After I became vegan, I assumed that I would d never be able to enjoy gnocchi again, thinking the recipe could not work without the eggs. Was I ever wrong! This recipe contains two ingredients–potatoes and flour–and tastes just like the original recipe.
Grandma’s original recipe. To cut down on the prep time, use a mixer that can be fitted with a dough hook. (although you can mix everything by hand). This is one of my all-time favorite recipes and while any sauce will do, I’ve chosen a velvety butternut squash sauce that’s almost as easy to make as the gnocchi. You are going to fall in love with this dish and want to make it for family and friends -it’s that special!