• Click the link and make the pesto
• In a large pot of water, begin boiling water
• Peel potatoes and quarter them.
• Place into the water and boil for twenty-five minutes or until easily pierced with a fork
• Remove the potatoes from water and rice the potatoes with a potato ricer.
• Lightly dust a clean counter and place the potatoes on top of it
• Add the egg replacer and half a cup of flour to the potato pile.
• Slowly kneed the potatoes and gradually add more of the flour until the potatoes form a soft dough.
• Roll out the dough into ½ inch diameter logs then cut into ½ inch pieces of gnocchi.
• Begin boiling water in a large pot.
• Add 1 tablespoon of salt to the boiling water.
• Reduce the water to a soft boil.
• Add the gnocchi (about 8 at a time to make sure they have enough room in the pot) to the pot and wait till they rise to the top to remove them from the water.
• Set the gnocchi aside and toss with 1 teaspoon olive oil.

For the Rapini

• In a saute pan, add the oil and heat on medium high heat.
• Once heated, add the rapini and sauté for approximately six minutes.
• Add the rest of the salt and pepper to the rapini.
• Combine the pesto & gnocchi in a large bowl.
• Arrange the rapini and pesto in dishes as demonstrated in the photos above.