Gnocchi

sure to impress – but oh-so-easy

I have heard many pronunciations for the word Gnocchi (I pronounce it: no-ki). People get intimidated just because of the spelling. But I can assure you that my potato-based recipe for gnocchi is quite tasty, extremely easy, and a great alternative to spaghetti pasta or angel hair pasta.

A fun fact: the translation of the word Gnocchi is actually “lump” – so not nearly as tasty sounding in English.

Try your Gnocchi tossed in Spinach and garlic pesto.

cooking information

• Yield: 4 servings
• Prep Time: 20 minutes
• Cooking Time: 2 minutes

all ingredients

• 1 Box Instant Mashed Potatoes
• 1 1/2 – 2 Cups All purpose white flour
• 1 Egg
• Salt to taste
• 1 Jar of your favorite pasta sauce

recipe instruction

1. Put water on to boil.

2. Follow directions for two servings of mashed potatoes on the instant mashed potatoes box.

3. After cool, place on a clean surface and create a well in the middle of the mashed potatoes.

4. Add one egg and work the egg in with your fingers.

5. Once incorporated, add flour gradually. Dough is finished when it is no longer sticky.

6. Roll dough into one big ball and cut into quarters.

7. Roll each quarter into an inch-wide log. Cut the log into inch-long pieces.

8. Boil in salted water until floating, approximately 2 minutes.

9. Toss gnocchi in sauce of your choice (marinara, pesto, herbs and butter…).

cooking tips

• When rolling your dough, start with a thin spread of flour on the base of your surface. This will prevent the dough from sticking.
• For an extra fancy presentation, place the teeth of your fork gently on top of each piece of gnocchi.