Elevate your pasta game: create delectable gnocchi from instant potatoes
What To Know
- Store the gnocchi in an airtight container in the refrigerator for up to 3 days.
- The best way to cook gnocchi is to boil them in salted water until they float to the surface.
- Simply omit the egg from the recipe and add a little more flour to the dough.
Indulge in the delightful texture and flavor of homemade gnocchi, elevated with the convenience of instant potatoes. This innovative recipe offers a quick and effortless way to savor this Italian classic in the comfort of your own kitchen.
Ingredients:
- 1 box (2.5 pounds) instant mashed potatoes
- 1 cup all-purpose flour
- 1 egg
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- 1/4 cup melted butter
- 1/4 cup chopped fresh herbs (such as basil, oregano, or thyme)
Instructions:
1. Prepare the Potatoes: In a large bowl, combine the instant mashed potatoes and 1 cup of boiling water. Stir until smooth.
2. Add Flour and Egg: Gradually add the flour and mix until the dough comes together. Add the egg and Parmesan cheese and mix well. Season with salt and pepper to taste.
3. Form the Gnocchi: On a lightly floured surface, divide the dough into small balls. Roll each ball into a long, thin rope about 1/2 inch thick.
4. Cut the Gnocchi: Using a knife or bench scraper, cut the ropes into 1-inch pieces. Use a fork to gently press down on each piece to create grooves.
5. Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook for 2-3 minutes, or until they float to the surface.
6. Drain and Sauté: Drain the gnocchi and transfer them to a skillet with the melted butter. Sauté for 2-3 minutes, or until golden brown.
7. Serve: Sprinkle the gnocchi with chopped fresh herbs and serve with your favorite sauce.
Tips:
- For a fluffier gnocchi, use a potato ricer to mash the potatoes.
- If the dough is too sticky, add more flour. If it’s too dry, add a little water.
- Don’t overcook the gnocchi, as they will become mushy.
- Serve the gnocchi immediately or store them in the refrigerator for up to 3 days.
Variations:
- Sweet Potato Gnocchi: Use sweet potatoes instead of regular potatoes.
- Spinach Gnocchi: Add cooked spinach to the dough.
- Sun-Dried Tomato Gnocchi: Add sun-dried tomatoes to the dough.
- Roasted Garlic Gnocchi: Add roasted garlic to the dough.
- Truffle Gnocchi: Add truffle oil or shavings to the dough.
Pairing Suggestions:
- Sauces: Marinara, pesto, Alfredo, or vodka sauce.
- Vegetables: Roasted vegetables, sautéed spinach, or mushrooms.
- Meat: Grilled chicken, shrimp, or meatballs.
FAQs:
Q: Can I use other types of instant mashed potatoes?
A: Yes, you can use any brand or flavor of instant mashed potatoes.
Q: How do I store the gnocchi for later use?
A: Store the gnocchi in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze the gnocchi?
A: Yes, you can freeze the gnocchi before cooking them. Place them on a parchment paper-lined baking sheet and freeze for 1 hour. Transfer the frozen gnocchi to a freezer-safe bag and freeze for up to 3 months. When ready to cook, thaw them overnight in the refrigerator.
Q: What is the best way to cook the gnocchi?
A: The best way to cook gnocchi is to boil them in salted water until they float to the surface. Then, sauté them in butter until golden brown.
Q: Can I make gnocchi without an egg?
A: Yes, you can make gnocchi without an egg. Simply omit the egg from the recipe and add a little more flour to the dough.