Turn this cheap pantry side dish into delicious Italian dumplings.
Gnocchi with Sage Brown Butter,Bacon and Spinach
This take on a gnocchi recipe is one of my favorite food hacks, because it deletes the hour-long process of baking and mashing potatoes and creates this pasta dish in a 30-minute process from start to a finish product. Because gnocchi is a very complex dish to master, it is often not thought of as something you can create at home. One of the key components to nailing gnocchi is proper moisture content of the dough. When the dough is slightly too wet, it turns to mush when cooked and too dry the pasta; it falls apart. With the use of instant mashed potatoes in this recipe, it becomes almost foolproof, because even if the dough is a little too wet or dry the final product does not suffer. Another benefit is that these instant mashed potatoes mixes are often come pre-seasoned. This allows the pasta to be well seasoned without you having to worry about over salty and bland pasta. This recipe is easy, fun to make, and a good introduction to an Italian pasta you might have not had before.
Ingredients:
1 cup water
1 egg
1 teaspoon olive oil
2 cups instant mashed potatoes
1 cup flour
½ tsp salt
Method:
1. In a medium sized bowl, whisk together water, egg, and olive oil until fully combined.
2. Into this egg mixture whisk in potatoes, flour, and salt. When the mixture begins to clump on the whisk start to work the dough together with your hands.
3. Once dough is loosely formed, scrap out onto the table and knead the dough until it is a smooth texture about 5 minutes. Add more flour to reduce stickiness of dough if necessary.
4. Once dough is a smooth ball, roll out sections of dough into logs, cut into 1 inch sections with a knife. Take these 1 inch sections and roll them down a fork to create the signature creases in gnocchi. Set formed gnocchi aside.
5. In a large sauce pot, boil salted water
6. When water is boiling, add Gnocchi and cook for 3-5 minutes, until the gnocchi is floating and light and fluffy in the middle. (test one and if the insides are still like mashed potatoes cook 1 minute longer.
7.Serve with a sauce of your choosing.
Bonus Recipe: Sage Brown Butter
1 tbsp butter
1ea bacon, sliced
1 tsp dried sage
1/2 cup raw spinach
1 tsp salt
Method:
Add butter to a medium nonstick sauteuse on medium heat, let cook in the pan for two minutes until it begins to get brown flecks.
Add in bacon and cook until the fat on the bacon had rendered and the edges have turned golden brown
Add in cooked gnocchi, some pasta water, the spinach and season.
Stir around to emulsify the water and butter while cooking down the spinach.
Taste to check seasoning and serve once the gnocchi is golden brown in some parts.
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