Quick Gnocchi by Sandy Metzler |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This makes gnocchi sooo easy. Thank you Sandy. I married an Italian who loves this dish! I have also added parmesan cheese for something different. I freeze the gnocchi before boiling for easier handling as well as make double batches to save for later. They freeze very well. Ingredients:
1 cup instant potato flakes |
1 cup boiling water |
1 egg |
1 teaspoon salt |
1/8 teaspoon ground black pepper |
1 1/2 cups all-purpose flour |
Directions:
1. Place potato flakes in a medium-size bowl. Pour in boiling water; stir until blended. Let cool.
2. Beat egg and stir in salt and pepper. Blend in enough flour to make fairly stiff dough. Turn dough out on a well floured board. Knead lightly.
3. Divide dough in half (I do fourths for easier working). Shape each half into a long thin roll, the thickness of a breadstick. With a knife dipped in flour, cut into bite size pieces. For a more authentic shape, roll against a fork tine and pinch a bit.
4. Place a few gnocchi in boiling water. As the gnocchi rise to the top of the pot, remove them with a slotted spoon. Repeat until all are cooked. Top with tomato sauce.
5. These can be made ahead and frozen.
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