Potato Gnocchi
This potato gnocchi recipe makes for such soft and light dumpling/noodles. I don't even know what they technically are but they are delicious! Plus its a fast and tasty way to use up leftover mashed potatoes.
I tossed them in a (forgive me) pre-packaged Olivieri Rosé Crémeuse sauce.
Potato Gnocchi
Serves 4 as a fairly-large side dish
1 cup mashed potatoes
1 cups all-purpose flour
1 egg, slightly beaten
2 tsp salt
1. Put a medium pot of water on to boil.
2. In a medium bowl, add potatoes and make an indent. Add salt followed by lightly beaten egg. Top with flour and mix until thoroughly combined.
3. Work with half or quarter of the dough at once, rolling it like playdough into a long thin roll.
4. Cut into 2 cm sections. Press each piece between your thumb and a fork, making the indents on one side and a curve in the other side.
5. Drop into boiling water for 4-5 minutes (2-3 after they start floating).
6. Drain and add to whatever sauce you choose. In this case, I heated the Olivieri Rosé Crémeuse sauce i mentioned in a saucepan, and added the gnocchi right to the saucepan.
Enjoy!
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