so, i dont know when amanda and i got the idea that we were chefs in hiding but it seems to be working out so far. except for the fact that every time i open my freezer, something falls out.... im seriously running out of room!! but no matter the obstacle, i forge on.... making more food. :)
last weekend i got this crazy idea that i could make gnocchi. i honestly expected it to turn out awful and feel so let down that my cooking streak would be over. boy was i wrong! im happy to say the gnocchi turned out excellent and i will be making it again soon. although i felt like it took forever to make... rolling out the dough, cutting it into bite size pieces, pressing each little piece with a fork... it really turned out to be worth it.
(i guess im going to start having to take more pictures of the actual process, seems like i always forget until i have the finished product... sorry)
(this is for 2 servings)
- 2/3 cup dry potato buds for instant mashed potatoes (yes!!! instant potatoes!! lol)
- 2/3 cup boiling water
- 1 egg, room temperature,lightly beaten with a fork
- 1/2 teaspoon salt, garlic and parsley
- 1 1/2 cups all-purpose flour
- 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. (ok, this did not work for me. i broke these up into several cylinders because it was much easier to handle that way)
cut into bite-size pieces and press with a fork for shape.
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 colander over a plate to drain further until you are ready to serve.
you can also freeze them for later use... after forming the gnocchi, place on a lightly floured pan and then put them in the freezer until frozen. once frozen, transfer them into a container and throw back in the freezer.