Something as elegant as gnocchi from something as humble as instant potatoes is a kitchen miracle. After you've doused them in garlic butter or a slow-simmered tomato sauce, you'd never guess how they began.
1 box (5 ounce size) instant mashed potato flakes
2 cups boiling water
1/4 cup egg substitute
2 cups flour, white or whole wheat
In a bowl, stir together the potato flakes and boiling water until just mixed. Set aside to cool.
When cool, add the egg substitute and flour and stir until the mixture forms a dough.
Lightly flour a work surface. Turn the dough out onto the flour and knead lightly to finish combining the ingredients.
Take small amounts of the dough and roll into 1-inch thick ropes. Cut the ropes into 1-inch pieces. Lightly roll a fork over each piece to create the gnocchi shape. If the dough becomes sticky while working with it, sprinkle it lightly with flour.
Flour a baking sheet and place the gnocchi on the sheet in a single layer so they are not touching. Let dry slightly.
To cook, bring a large pan of water to a boil. Add the gnocchi (in batches if needed). When they rise to the surface of the water, let them cook for 5-10 minutes.
Remove with a slotted spoon and let drain in a colander. Serve hot with the sauce of your choice.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Got leftovers? We've got recipes. 18 delicious recipes using cooked chicken (plus 9 bonus recipes!)
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
reviews & comments
can I use regular eggs for this recipe?
Yes