Quick Homemade Gnocchi

Well there are no secrets - I am a carboholic and pasta is one of my favorite forms of carbs. But there is one form of pasta ..... the pillowy soft gnocchi that holds a special place in my heart. Ever since I came to Singapore from North America, getting good gnocchi has been a struggle. There have been only a couple of restaurants in the past four years where the quality of gnocchi is upto the mark. Even the gnocchi in supermarkets is not as good. And with the busy work schedule and 2 kids, one hardly gets time to do things from scratch. I was quite delighted to spot this recipe for Quick Gnocchi on the allrecipes website.

This recipe makes life much easier by using a shortcut ingredient to replace the process of boiling, peeling and mashing the potatoes. Dehydrated potato flakes, often used for making instant mashed potatoes and potato bread is used in this recipe and they make this recipe as instant as a gnocchi can get! I did make some changes to the original recipe and did not use as much flour as was called for in it. I also added white pepper instead of black. The key to making good gnocchi is to keep the dough soft and not overmix. Adding too much flour or kneading too much can develop gluten resulting in tough gnocchi.

Once there is a level of comfort with basic gnocchi, one can experiment further with spinach gnocchi, saffron gnocchi, ricotta gnocchi or just adding a variety of herbs or cheeses to the dough. I am quite confident after today's experiment that it will be a delight to try some of these other versions.

✅ INGREDIENTS

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

✅ INSTRUCTIONS

1.) 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 nearly stiff dough. Turn dough out on a well floured board. Knead lightly. 

2.) Divide dough in half. Shape each half into a long thin roll, the thickness of a breadstick. With a knife dipped in flour, cut into bite-size pieces. If you want, you can press on the gnocchi with the tines of a fork to make ridges which help to capture more sauce. 

3.) Place a few gnocchi in boiling water. As the gnocchi rise to the top of the pot, remove them with a slotted spoon. Repeat until all are cooked. 

4.) Add gnocchi to the sauce of your choice and serve. I served the gnocchi with a chicken alfredo sauce seasoned with only salt and pepper with the sharp distinct taste of parmesan cheese in the background. Delish! 

Jyotsna

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About Wanni Arachchige Udara Madusanka Perera

Hey, I'm Perera! I will try to give you technology reviews(mobile,gadgets,smart watch & other technology things), Automobiles, News and entertainment for built up your knowledge.