For this recipe, you need two cups of all-purpose flour, one cup of mashed potatoes (cooled), salt to taste, and water for the gnocchi dough. For vegan pesto, gather two cups fresh basil leaves ...
Bring the water to a boil. Pipe the dough directly into the water using the twine to cut the gnocchi to desired size. Alternate back-and-forth on the twine to make the process even faster.
Note: 1/2 of the dough is used in the below photo. Cook Gnocchi in a saucepan OR pot of boiling salted water, but DO NOT overcrowd as they can stick together. Cook until they rise to the surface.