Little pillows of heaven in a bowl

If you haven't figured it out yet, we have friends in high places. Take Ms. Candice Kumai for instance.

After starring on Season 1 of Bravo's "Top Chef," the classy broad has gone on to write a bestselling cookbook under the Lifetime "Cook Yourself Thin" umbrella and is now revving up for the release of her own solo works, Pretty Delicious.

And why is this cookbook so damn special? Well, we think it's because her gal pals at HBD rubbed off on her and subconsciously persuaded her to add a vegan section to her cookbook. Aside from the dedicated nod to her Skinny Bitch fans, she even took the extra step to include ways to "veganize" each recipe. Bravo, C-Dawg. Proud to have you as our bitch, honey.

Because we couldn't wait until February 1—yes, the day her book hits stands—we decided to run one of her recipes. Is it dinnertime yet?

Potato and Herb Gnocchi

Serves: 4

What To Get

• 2 large Russet potatoes
• EnerG egg replacer (equivalent of one egg)
• 1 1/2 cups all-purpose flour, plus extra for shaping
• 1/4 cup finely chopped fresh herbs (use whatever you have in the fridge; I like basil and oregano the best)
• 1 tablespoon sea salt
• 1 tablespoon extra-virgin olive oil

What To Do

Heat the oven to 400°F. Use a fork to pierce the potatoes a few times and then wrap each one tightly in a sheet of aluminum foil. Bake the potatoes until a paring knife slips easily into the center, about 1 hour. Set the potatoes aside to cool and once they’re cool enough to handle, peel off their skins and place them in a medium bowl. Use a fork to mash lightly so you have a rough mixture (if you prefer a smoother texture, you can use a potato ricer).

Using a rubber spatula, mix in the egg replacer and then sift in 3/4 cup of the flour. Add the herbs and 1 tablespoon of salt and fold together. Sift in the remaining 3/4 cup of flour and gently fold in until it is just combined. Take extra care not to overmix so the potatoes don’t get gluey.

Liberally flour your work surface and place the dough ball on it. Divide the ball into 6 equal pieces. Flour your hands and roll each piece into a 3/4-inch-wide rope. Using a pizza cutter or butter knife, slice the rope crosswise into 3/4-inch-wide segments. Transfer the gnocchi to a floured rimmed baking sheet and repeat rolling and slicing the remaining dough.

Bring a large pot of water to a boil. Add 1 teaspoon of salt and about 20 gnocchi. Boil until the gnocchi float up to the surface, and then cook about 2 minutes, or until they are cooked through and tender, 3 to 4 minutes total. Use a slotted spoon to transfer the gnocchi to a large serving bowl. Drizzle with some oil and sprinkle with salt. Repeat with the remaining gnocchi, finishing each layer with more oil and salt. Serve hot.

Slim Saver

If you have any leftover roasted veggies in the fridge, mash them up and add them to the dough. My favorites are butternut squash, sweet potatoes, and even canned pumpkin (the plain stuff, not canned pumpkin pie filling).

Candice Kumai, Guest Recipe Editor
After viewers fell in love with her on Season One of Bravo’s “Top Chef,” Candice Kumai became the co-host of Lifetime’s hit series, “Cook Yourself Thin” and helped create the show’s New York Times Bestselling companion cookbook. Now, Candice is a chef contributor on Cooking Channel’s “Unique Eats” and the newest cooking maven on TLC’s “Home Made Simple.”
 
Her debut solo cookbook, Pretty Delicious, hits stands on February 1. Visit PrettyDeliciousCookbook.com for more crazy dee-lish recipes.