Place the peeled and chopped potatoes into a large pot and cover with salted water. Bring to a boil over high heat and cook for about 15 minutes until very tender when pierced with a fork. Drain thoroughly and spread on a clean towel to dry for 5 minutes.
Pass the hot potatoes through a potato ricer or mash them thoroughly with a fork until smooth. Allow to cool slightly—this makes handling easier and helps relax the dough.
In a large mixing bowl, combine the mashed potatoes with a teaspoon of salt. Gradually add about three-quarters of a cup of flour, mixing gently with your hands or a spoon until a soft, slightly sticky dough forms. Add more flour if it’s too sticky, or a splash of water if too dry.
Divide the dough into four equal portions. Roll each into a rope about ¾ inch thick on a lightly floured work surface. Using a sharp knife, cut each rope into 1-inch pieces to form the gnocchi pillows.
Gently press each piece with a fork or gnocchi board to create ridges—this helps sauce cling better. Set aside on a floured surface while you prepare the boiling water.
Bring a large pot of salted water to a gentle boil. Drop the gnocchi in batches; they’re cooked when they float to the surface, about 2-3 minutes. Use a slotted spoon to lift them out and set aside.
Heat vegan butter or olive oil in a skillet over medium heat. Add the cooked gnocchi and sauté for 2-3 minutes until golden and slightly crispy around the edges, making a satisfying sizzling sound.
Once crispy, remove from heat and toss with fresh herbs or your favorite sauce. Serve immediately for the best pillowy texture combined with a crispy exterior.
