This fun potato pasta is delicious with just about any type of sauce and just as versatile as any other type of pasta.
- 2 cups prepared instant mashed potatoes
- 1/2 cup to 1 cup flour
- 1 egg yolk
- 1 tablespoon olive oil
- Place the very warm mashed potato on a heavily floured surface. Sprinkle 1/2 cup flour around the edges of the mashed potato. Add the egg yolk, salt and oil in a small depression or ‘well’ in the center of the mashed potato and begin to incorporate with a fork. When thoroughly mixed, begin incorporating flour into the potato mixture by hand.
- Knead dough, adding more and more flour until the dough is no longer sticky and very smooth and soft. Pull a small handful of dough away and roll it into a long skinny ‘snake’ on your work surface approximately 1/2 inch in diameter. With a sharp knife or a bench scraper, cut the dough into 3/4 to 1 inch-sized pieces. Repeat with all the remaining dough.
- Set a large pot of generously salted water on the stove to boil. With a fork, press and roll dough pieces along the tines (starting at the top and rolling downward) to create ridges all around each piece of pasta. At this point some prefer to let them sit out for an hour to dry and firm up a bit. But they are just fine to cook immediately too. Place the gnocchi into salted boiling water (in batches if needed, so as not to crowd the pot). When they float to the top they are done, so scoop them out with a slotted spoon. Place them in another bowl with ice water.
- When all the gnocchi have been cooked and placed in the ice water, drain the water and drizzle olive oil over the gnocchi or a large spoonful of your sauce and toss to coat. This prevents the pasta from sticking together. Store in the fridge covered with a plate, not plastic wrap, for up to 3 days. When ready to serve, make or heat your sauce, add the gnocchi and warm on the stove top or oven. Serve.
- Category: Pasta
- Cuisine: Italian