This recipe elevates potatoes to a frighteningly good Halloween scare. Don’t be nervous if you haven’t made gnocchi before; it’s an easy and forgiving process.
Gnocchi is traditionally made with semolina flour and potatoes. I’m using a gluten-free baking blend in place of the wheat, which makes these little dumplings gluten-free, but you can use wheat flour, oat flour, or whatever you have on hand.
I colored the ones pictured black by substituting 2 tablespoons of food-grade charcoal for that amount of flour but you could make purple by using purple potatoes, adding a few drops of food coloring, or going with white.
If you choose white, spook them up by using ghost or skull cookie cutters.
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
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