Cup of Yum
1. Click the link and make the pesto
2. In a large pot of water, begin boiling water
3. Peel potatoes and quarter them.
4. Place into the water and boil for twenty-five minutes or until easily pierced with a fork
5. Remove the potatoes from water and rice the potatoes with a potato ricer.
6. Lightly dust a clean counter and place the potatoes on top of it
7. Add the egg replacer and half a cup of flour to the potato pile.
8. Slowly kneed the potatoes and gradually add more of the flour until the potatoes form a soft dough.
9. Roll out the dough into ½ inch diameter logs then cut into ½ inch pieces of gnocchi.
10. Begin boiling water in a large pot.
11. Add 1 tablespoon of salt to the boiling water.
12. Reduce the water to a soft boil.
13. 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.
14. Set the gnocchi aside and toss with 1 teaspoon olive oil.

For the Rapini

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