I love Gnocchi and have always wanted to make it at home. I have come across some recipes that use instant potato buds as opposed to cooking the real things. This recipe was not only easy, but it tastes great too. After I cooked them, I added some pesto. I served the pasta with some green beans and carrots that were too die for. Here's the recipe, I hope you try it out! You can also top with a light tomato sauce or the traditional butter and sage. This recipe is for 2 servings.
Gnocchi
2/3 cup dry potato buds
2/3 cup boiling water
1 egg, room temperature, lightly beaten
1/2 tsp. salt
1 1/2 cups all-purpose flour
Put potato buds into medium size bowl, add boiling water and stir until blended. Let cool. Add egg and salt and blend with a spatula. Slowly add flour, folding in with spatula, until you have a fairly firm dough that does not stick to the bowl. Turn dough out onto well floured surface and knead lightly. You don't want the dough too sticky, but adding too much flour will make the gnocchi heavy. Roll into ball and cut in half. Roll each half into long cylinders about 1/2 inch thick. Cut into bite size pieces and roll over gnocchi paddle or a fork will do. Dust with flour and let them sit for about an hour. You can freeze them, just make sure you flour them well, so that they do not stick.
To Cook: Add gnocchi to large pot of boiling salted water. They will rise to the top when read, after about 8 minutes. Drain and top. Serve topped with freshly grated Parmesan cheese.
Gnocchi
2/3 cup dry potato buds
2/3 cup boiling water
1 egg, room temperature, lightly beaten
1/2 tsp. salt
1 1/2 cups all-purpose flour
Put potato buds into medium size bowl, add boiling water and stir until blended. Let cool. Add egg and salt and blend with a spatula. Slowly add flour, folding in with spatula, until you have a fairly firm dough that does not stick to the bowl. Turn dough out onto well floured surface and knead lightly. You don't want the dough too sticky, but adding too much flour will make the gnocchi heavy. Roll into ball and cut in half. Roll each half into long cylinders about 1/2 inch thick. Cut into bite size pieces and roll over gnocchi paddle or a fork will do. Dust with flour and let them sit for about an hour. You can freeze them, just make sure you flour them well, so that they do not stick.
To Cook: Add gnocchi to large pot of boiling salted water. They will rise to the top when read, after about 8 minutes. Drain and top. Serve topped with freshly grated Parmesan cheese.
1 comment:
I am going to try to make this, only no pesto suace for me!
Gina
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