Winter Veggie Stew with Potato Dumplings

I was flipping channels a few months ago and I stumbled on Martha Stewart and Francis Ford Coppola making gnocchi. They were a pleasure to watch. I've never made gnocchi because everyone says you need a ricer to process the potatoes. I don't have one and I can't imagine buying a tool that I'll only use for one thing. FFC was saying that his grandmother would just use equal parts potato and flour, with nothing else. That gave me the idea to make dumplings using that ratio, something that could be cruder or rougher than gnocchi, but maybe with a similar mouth feel. This recipe makes 4 servings.

For the dumplings:
2 medium sized Yukon Gold potatoes, peeled and cut into bite-sized chunks
water to cover
1-2 cups white or whole wheat pastry flour
1 Tablespoon chopped parsley
1/2 teaspoon salt

For the stew:
1-2 Tablespoons olive oil
1 leek, sliced lengthwise, cleaned well, and chopped
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon thyme
2 cups chopped winter veggies (carrots, parsnips, turnips, etc.)
2 cups water
2-3 Tablespoons Worcestershire sauce (use Wizard or Annie's brands if you want to keep it vegan)
2 cups cooked white beans
3 Tablespoons rice flour

1. Cook the potatoes in boiling water for about 10 minutes, until they're soft. Mash them and then add the flour, mixing with your hands. It should be moist enough to hold together, but not sticky. Add the parsley and salt and work it in evenly.

2. Heat the olive oil in a medium-sized saucepan. Add the leek, garlic, salt and thyme. Cook for about five minutes, until the leek is soft, then add the remaining veggies.

3. Cook on medium-low heat for about five minutes, until the veggies are just soft, then add the water, Worcestershire, and white beans. Bring it to a boil, then lower the heat and simmer for about five minutes.

4. Roll the potato mixture into balls the size of radishes, and drop them gently into the stew. Continue simmering for about five minutes, until they rise to the top.

5. Sprinkle in the rice flour a little at a time, stirring gently, until the broth starts to thicken.