Ready in 30 minutes
Complexity: Easy
Serves 4 People
Entrée Mashed potato gnocchi are a lot easier to make than you might think. Starting with Idahoan Mashed Potatoes really cuts down on the prep time making it possible to have this tasty dinner on the table in about 30 minutes. A big thanks to Macheesmo for sharing their recipe and photo.
Mashed Potato Gnocchi
Author: Macheesmo
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
- 500 mL (2 cups) Idahoan® Classic Mashed Potatoes, prepared
- 1 large egg yolk
- 250 mL (1 cup) all-purpose flour (approx.)
- Pinch salt
- Marinara sauce, warmed (or butter or olive oil)
- Grated Parmesan cheese (optional)
Instructions
- 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).
Mix It Up
Substitute other great products for endless flavour combinations!
