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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 2 |
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A quick and easy version of a robust Italian winter dish. It's versatile - use these dumplings as a pasta or a foundation for the entree (maybe my Smothered Mushroom Chicken? #113125). This recipe doubles or triples and works well with a simple tomato sauce, butter and sage, or with butter or good olive oil add a grind of black pepper and some Parmesan cheese. For my Smothered Mushroom Chicken recipe, this should be tripled. Ingredients:
2/3 cup dry potato buds for instant mashed potatoes |
2/3 cup boiling water |
1 egg, room temperature,lightly beaten with a fork |
1/2 teaspoon salt |
1 1/2 cups all-purpose flour |
Directions:
1. PUT the potato flakes or buds in a medium-size bowl and add the boiling water; stir until blended then let cool.
2. FOLD in the egg and salt with a wooden or plastic spoon or spatula.
3. ADD flour slowly, folding with the spatula, until you have a fairly firm dough that doesn't stick to the bowl.
4. TURN dough out onto a well floured surface and knead lightly into a ball.
5. You want just be able to work with the mixture without it sticking unduly- but too much flour will result in gnocchi that are more lead than light.
6. CUT dough in half and ROLL each half into a long cylinder about the thickness of your thumb.
7. Cut into bite-size pieces.
8. You can dust lightly with flour or semolina and set aside for a few hours.
9. TO COOK- put 6 to 8 gnocchi in a few quarts of boiling, salted water (too many at once interferes in the cooking process).
10. As the gnocchi rise to the top of the pot, remove them with a slotted spoon and put them in a sieve over a plate to drain further until you are ready to serve.
11. Repeat until all are cooked.
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