Try this Mashed Potato Gnocchi recipe, or contribute your own.
- Carbohydrate 0.30515 g
- Cholesterol 104.89 mg
- Fat 2.2559 g
- Fiber 0 g
- Protein 1.3481 g
- Saturated Fat 0.811835 g
- Serving Size 1 1 Serving (9g)
- Sodium 81.596 mg
- Sugar 0.30515 g
- Trans Fat 0.088995 g
- Calories 27 calories
Step-by-step
- Stir mashed potatoes with egg yolk.
- Add flour and salt; stir until well combined, adding additional flour, a bit at a time, to make stiff, dry dough.
- On floured surface, knead dough 4 to 5 times until smooth.
- Divide into 4 portions.
- Roll each portion into long rope, about 1 cm (1/2-inch) thick.
- Cut into 2.5 cm (1-inch) pieces.
- Roll fork over each piece to create pattern.
- In large pot of boiling, salted water, cook gnocchi for about 2 minutes or until gnocchi floats to the surface.
- Remove with slotted spoon and drain well; toss with warm marinara sauce, butter or olive oil.
- Sprinkle with Parmesan cheese (if using).
My Unexpected Gnocchi Adventure: A Weeknight Winner
Let me tell you, life as a working mom is a whirlwind. Between juggling deadlines at the office, school runs, and trying to maintain some semblance of a social life, finding time for anything beyond basic survival feels like a Herculean task. Cooking, particularly elaborate meals, often falls by the wayside. So when I stumbled across this recipe for mashed potato gnocchi, I was initially skeptical. Gnocchi? Homemade? Didn't that require hours of painstaking kneading and some sort of culinary wizardry I simply didn't possess? I was wrong. Dead wrong.
This recipe, my friends, is a game-changer. It's ridiculously simple, surprisingly quick, and utterly delicious. It’s become my go-to weeknight dinner, a beacon of hope in the chaotic landscape of my life. The best part? Even my picky 8-year-old son, the self-proclaimed 'Master of Disdain' when it comes to vegetables, gobbles these up without complaint. Now, I’ll admit, initially, I considered this recipe to be more of a project than a meal. I envisioned flour dusting my kitchen like a blizzard and a dough that resembled more a sticky, uncooperative blob than anything resembling edible gnocchi. But to my immense surprise, it came together beautifully, almost effortlessly.
The simplicity of the recipe is what truly shines. Using pre-made mashed potatoes cuts down on prep time considerably. I usually grab a box of Idahoan mashed potatoes; they're creamy, convenient, and do the job perfectly. The rest is straightforward: a simple mix of egg yolk, flour, and a pinch of salt, followed by a few minutes of gentle kneading. The dough, I found, was surprisingly easy to work with, far less sticky than I’d anticipated. Rolling it into ropes and cutting it into bite-sized pieces was remarkably therapeutic, a brief respite from the daily grind. And let’s not forget the best part: the satisfying plumpness of the gnocchi as they bob to the surface in the boiling water – a culinary ballet if I ever saw one. The final touch? A simple warm marinara sauce, a sprinkle of parmesan, and – *voila* – a restaurant-quality meal that tastes like a loving hug from the inside out.
This recipe isn’t just about saving time; it’s about reclaiming my evenings. It's about creating delicious, homemade food without sacrificing hours in the kitchen. It’s about showing my family that even a busy working mom can whip up something special, something that tastes like love and comfort. And believe me, when those fluffy little gnocchi disappear in a matter of minutes, I know I've done my job. If you're looking for a recipe that's both quick and impressive, look no further. This mashed potato gnocchi will become your new weeknight staple, a culinary secret weapon that will leave your family asking for more. It’s a simple pleasure, and in the hectic chaos of life, those simple pleasures are the ones that truly count. Enjoy!
