Under 30 Minutes….
This morning I decided to try my hand at some potato gnocchi. I haven’t had it in years, and I have never made it from scratch so I figured, “Why not?”. I have a bag of potatoes that are definitely at the end of the road and it was either make more potato soup, or do something different. Gnocchi was a great choice! Another super easy recipe that you probably already have all the ingredients for in your pantry and fridge since there are only four ingredients.
I never made gnocchi myself because it is one of those foods that seemed really time consuming, and tedious, so I avoided trying it for quite a while. Last night I decided that I was going to give it a try this morning so I precooked a potato and threw it in the fridge overnight. With that already done this morning it only took about 30 minutes from peeling the potato to the finished product on the plate. So super easy! This is a great recipe to make several batches of so you can freeze for a later date.
My gnocchi aren’t any lower in calories than any other, but if you are used to buying the frozen kind then you are in for a treat! Not only is this recipe devoid of all the preservatives, they are fresh, and just taste better. Plus, you can give yourself a little pat on the back for making something so yummy! And these are a great source of potassium at 650 mg per serving!
I know that traditionally most people eat gnocchi with a sauce, often times a red pasta sauce, but I am just not a sauce person anymore. I topped mine with some butter, pepper, and garlic. YUM! They would also be great in a chicken dish; they are amazing little dumplings. Mine are a decent size, but you can always make them a little smaller if you like. Regardless of how you top them, or what size you make them, you can rest easy knowing that you made them from scratch and you did an amazing job. Now you can sit back, relax, and enjoy!
How do you top your gnocchi?
By Angie Gouchenour
8-ounce russet potato
1/4 cup all-purpose flour (plus a little extra for kneading)
1 egg yolk
¼ teaspoon sea salt
Wash then pierce the potato with a fork several times
Cook for 5 minutes in the microwave, or until soft
Cool in the refrigerator for at least an hour (I cooled mine overnight)
Peel the cooled potato and either use a potato ricer, or the small side of your grater (That is what I used)
Add the flour, egg yolk, and salt to the grated/riced potato; combine until a soft dough forms
Transfer the dough onto a floured surface and knead until the dough becomes a ball; Cut the ball in half
Roll one of the halves into a long roll, about 12 inches (Just like when you were a kid playing with Play-doh)
Using a knife cut the roll into ½ inch pieces; Do the same with the second half of the dough
You can either leave them like little “pillows, or indent them with your finger like I did
If you are not cooking them right away you can freeze them
If you are cooking them immediately gently place half a batch (With as little flour as possible) into boiling salted water; Cook for 2-3 minutes they are done when they rise to the top
Remove from the water, drain, and repeat with the second batch
Refrigerate or use immediately
1 serving (14 pieces) 194 calories