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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Homemade Potato Gnocchi Recipe

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This recipe for Homemade Potato Gnocchi is from Dana Billings's Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 C instant mashed potatoes
2 large eggs
2 C all-purpose flour, plus more for dusting
4 T salted butter
0.5 oz. Sage
Directions:
Directions:
1. In a large bowl, combine the instant potatoes with 1 cup boiling water. Stir to combine and let cool. Once cooled, add the eggs and flour. Season with salt. Using your hands, mix and knead dough, adding more flour as needed, until dough just forms but is still a little sticky.

2. Lightly sprinkle work surface with flour. Cut the dough into 4 parts. Roll out one piece into a 1-inch-wide rope, cutting in half if needed. Slice each rope into ½-inch squares. Repeat with remaining dough.

3. Bring a large pot of salted water to a boil over high. In batches, add gnocchi to pot. Cook 15–30 sec., until gnocchi float, stirring constantly. Using a slotted spoon, transfer cooked gnocchi to a bowl.

4. Meanwhile, in a 12-inch skillet, melt the butter on medium-high. Add the sage leaves to butter and cook 1 min., until crisp. Add drained gnocchi to skillet and toss to coat thoroughly in sage butter sauce. Season with salt and pepper and toss to coat gnocchi. Serve immediately.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20
Personal Notes:
Personal Notes:
If desired, garnish with grated Parmesan cheese. Freeze any leftover uncooked gnocchi.

 

 

 

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