Gluten Free Gnocchi

Ingredients:

• Pot of filtered water
• One 12oz package of Delallo Gluten Free Potato & Rice Mini Gnocchi (Amazon)
• About half a jar of Carbone Mushroom Marinara Pasta Sauce (Amazon)
• About a tablespoon of avocado oil (Amazon)
• Some iodized sea salt (Amazon) - amount depends on how salty you like things
• Some Our Family Finely Cut Mexican Shredded Cheese (Family Fare)

Dishes you'll have to wash:

• 1 pot (Amazon)
• 1 spider for fishing out the gnocchi (not the exact model I use, but something like this)
• 1 bowl
• 1 spoon

Instructions:

1. Fill a pot with filtered water and bring it to a boil on the stove.  Make sure it's boiling nice and hard so that when you add the gnocchi it doesn't cool it down too much.
2. Dump in the package of gnocchi.
3. Gently stir the water once in a while for the next few minutes to make sure the gnocchi don't stick to the bottom or sides of the pot.  Try not to scratch up the ceramic coating on the pot.
4. The gnocchi will start to float when they are fully cooked.  Some of them will take longer than others.  As they float to the surface of the water, skim them out with the spider and put them in a separate bowl.
5. Once they're all cooked and fished out, add enough avocado oil to keep them from sticking together and stir them a bit to coat them.  If you skip this step and save leftover gnocchi in the fridge for later, they will stick together into one giant potato glob.
6. To serve, put gnocchi in a bowl, add pasta sauce and as much or as little salt as you want for it to taste good, and stir together to coat.  Top with cheese.