Gnocchi Presto

OK, so I am a big fan of gnocchi, and this is the 3rd one in my collection. It's really good, but slightly different from Gnocchi Parisienne and Ricotta Gnocci. Its a traditional version and, as the name suggests, is "quick & simple" to put together because we use instant mashed potatoes in lieu of actual potatoes. What? Instant Pototoes? "Hey Chef, thats sacriligious". All I can say is, "don't knock it till you've tried it". Add your favorite marinara or alfredo sauce and you get a terrific, easy to make Italian meal.

Jun 9, 2020
Presto Gnocchi

INGREDIENTS

  • 1 cup dry potato flakes
  • 1 cup boiling water
  • 1 egg, beaten
  • 1 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 1/2 cups all-purpose flour

PREPARE

Place potato flakes in a medium-size bowl. Pour in boiling water; stir until blended. Let cool.

Stir in egg, salt, and pepper. Blend in enough flour to make a fairly stiff dough. Knead dough lightly on a well floured surface.

Divide dough in 4 sections. Shape each section into a long thin roll, the thickness of a breadstick. With a knife, cut into bite-size pieces.

When the first portion is complete, use the back of a fork to stamp each one then drop that batch into the boiling water

The gnocchi are done when they rise to the surface of the water which will take about 2 minutes. During that time you can prep the next batch .As the gnocchi rise to the top of the pot, remove them with a slotted spoon. Repeat until all are cooked.

At this point they can be set aside for later use. When ready, heat your sauce in a skillet or pan, add the gnocchi and cook over medium heat for 4-5 minutes.

 


CHEF's NOTES:

  • It may appear that the finished gnocchi is slightly underdone to your taste, but remember that they will be reheated with a sauce which will bring them to the correct consistency.
  • They freeze well, so why not double the recipe and have a bunch for later use!
 
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