I am not often intimidated in the kitchen.

For the most part, I believe I can do anything.

But for some strange reason, this easy-peasy, simple as pie concoction actually kept me up at night.

I suffered pangs of anxiety for the entire weekend before I got my *h!t together on a Monday morning and put it all together.

And guess what…

It was SO easy!

I find that to be true with just about everything in life.

We worry, fret, and muster over so many things we fear. Anxiety brews.

And then we bite the bullet only to realize all the energy we wasted toiling over what was to be was simply that: wasted.

I’m learning in life that when things cause anxiety, the answer is to simply say, “so what!”

Sure, anxiety is uncomfortable, but no one has ever died from anxiety. (Yes, anxiety attacks CAN cause shortness of breath, etc.), but really, we live through it. And for the better.

I’d wanted to make this gnocchi for a friend and had been fantasizing about freakish failures. Who knows why – I’ve made gnocchi before. It’s fun, maybe on the verge of a lot of work, but it truly is easy.

Anyone can do it.

Anyone.

Throughout this process of facing my gnocchi-making anxiety, I both reinforced some already obvious lessons in life, and learned a few new things about myself as well.

• face the pain, the fear. it’s so much easier that way. no one ever died from sweaty palms and a little tightness in the chest. besides, you always feel so much better afterwards.
• gnocchi takes time, but it’s really easy.
•  it’s also messy.
• nothing is perfect.
• using some sort of kitchen tool (potato ricer, electric beater, or stand mixer) results in much smoother gnocchi dough – void of any lumps. oops.
• i don’t much care for the feeling of egg-potato starch-flour crust on my hands.
• i don’t like it on the counter either.

less than perfect

Gnocchi with Cashew Cream Alfredo

2 large russet potatoes, peeled and chopped
2 cups flour – gluten free flour is great!
1 large egg

1/2 cup raw cashews  
1 clove garlic 
3 tbsp nutritional yeast
3/4 cup + 2 tbsp almond milk or cashew milk
1 Tbs. lemon juice 
2 Tbs. coconut oil or butter 
2 tsp. Dijon mustard 
1 Tbs. tahini (sesame seed paste) 
pinch of nutmeg 
sea salt, to taste (1/2-1/3 tsp.)
freshly ground black pepper, to taste

Bring a large pot of salted water to a boil. Add the potatoes to the pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.
Combine mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long “snakes”. On a floured surface, break snakes into half-inch pieces. Roll into what would seem like perfect gnocchi, but are actually little pieces of imperfection.
Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top. Remove with a slotted spoon.

Meanwhile, combine the cashews and all remaining ingredients in a high speed blender and process until smooth. Serve over warm gnocchi.