Prep 30 mins
Cook 10 mins
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.
- PUT the potato flakes or buds in a medium-size bowl and add the boiling water; stir until blended then let cool.
- FOLD in the egg and salt with a wooden or plastic spoon or spatula.
- ADD flour slowly, folding with the spatula, until you have a fairly firm dough that doesn't stick to the bowl.
- TURN dough out onto a well floured surface and knead lightly into a ball.
- 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.
- CUT dough in half and ROLL each half into a long cylinder about the thickness of your thumb.
- Cut into bite-size pieces.
- You can dust lightly with flour or semolina and set aside for a few hours.
- TO COOK- put 6 to 8 gnocchi in a few quarts of boiling, salted water (too many at once interferes in the cooking process).
- 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.
- Repeat until all are cooked.
Great way to use up dried potatoes! I was able to use just over 1 cup of flour and they seemed to be the right texture. One hint: they will grow a little in cooking so you should cut them a little smaller than you are going for. I had this with tomato pasta sauce but they really lend themselves toward a cream based sauce. I'm not wanting that many calories though!
These turned out wonderful.We are gluten free and I had been afraid to make gnocchi because so much of my gluten free recipes come out horrible but this recipe was wonderful. I used my own gluten free flour mix ( 1 cup brown rice flour +1/3 cup each potato starch, tapioca starch and sweet rice flour) .I did not have to use xanthan gum. I did use a little less flour than stated but I added a few tablespoon of grated parmesan so that may be why. They cooked up beautifully they did not fall apart or come out too dense. Wonderful recipe.
This recipe even worked with Gluten-Free flour mix. I only used 1 cup of g/f flour mix instead of 1 1/2 cups of the regular flour. They might come out best with sweet rice flour because it has a higher starch content, but they were not too dense with the g/f flour mix. These are so easy my 2 1/2 year old helped me make them! Will also be trying them for chicken and dumplings soup.