Quick Gnocchi

Quick Gnocchi
Special Recipe : Quick Gnocchi

Summary

Quick Gnocchi

An easier version of an Italian favorite, using instant mashed potatoes. This recipe can easily be double, tripled, etc. I make multiple batches, and freeze. To freeze, put on cookie sheets until frozen, and then put into plastic bags. Serve with your favorite spaghetti sauce.

Servings 0}

Integrated

  • 1 cup dry potato flakes
  • 1 cup boiling water
  • 1 egg, beaten
  • 1 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 1/2 cups all-purpose flour

Directions

  1. Place potato flakes in a medium-size bowl.Pour in boiling water; stir until blended.Let cool.

  2. Stir in egg, salt, and pepper.Blend in enough flour to make a fairly stiff dough. Turn dough out on a well floured board.Knead lightly.

  3. Divide dough in half. Shape each half into a long thin roll, the thickness of a breadstick.With a knife dipped in flour, cut into bite-size pieces.

  4. Place a few gnocchi in boiling water. As the gnocchi rise to the top of the pot, remove them with a slotted spoon.Repeat until all are cooked.

Per Serving:

  • 462.3 calories
  • protein 14.8g 30% DV
  • carbohydrates 91.3g 30% DV
  • fat 3.5g 5% DV
  • cholesterol 93mg 31% DV
  • sodium 1224.6mg 49% DV.

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