Nedra's Gnocchi --- Tutorial

You are going to love my mother Nedra for this recipe.  My mother passed away over 21 years ago, but she still lives on in many ways, including her recipes.  She found the gnocchi recipe years ago and it is a favorite with our family!  To me, Gnocchi, are perfect potato pillows!  They are melt-in-your-mouth heaven.  Did I tell you?  This is a cheater version; you make it with a mashed potato mix!  I know, I know, I never make instant mashed potatoes, except when I make gnocchi.  I even lived in Idaho for awhile so I know a teeny, tiny bit about potatoes.  Trust me on this one, you won't know the difference between dried and fresh potatoes,   I would sing for these gnocchi; I really would.

It took me 70 minutes to make this Gnocchi recipe, including time to take photos of the process.  I tell you this because it would take you longer to drive to a restaurant and order it.  You also wouldn't get the satisfaction of hearing your husband say, "These are better than in the restaurant...."  It is also very economical to make; it could be considered "peasant food."

Recipe for Nedra's Gnocchi -- There are photos of the process below.

Prepare mashed potatoes for 12 servings using half of the water and milk as directed on the package.  My package ( I just used the Wal-Mart Mashed Potatoes) had me add milk, water, butter, salt, and the potatoes. Make sure that you do boil the water and that you add the dried potatoes before you add the rest of the ingredients.  You need hot liquid so that the potatoes reconstitute.

1. Stir in about 1-1/2 cups flour, 1-2 teaspoons of salt and 3 eggs.  You need to be careful on the salt.  If you added some to your potato mix, taste the potatoes, before you add the eggs, and adjust the salt as indicated in step 1 accordingly.
2. On lightly floured surface, roll the dough, with your hands, into ropes about 3/4 inches thick and about 8 to 10 inches long.   The dough should be smooth and soft, not mealy.  Just work with the dough a bit.  You may need to add a little bit of flour.
3. Cut into 3/4-inch lengths.
4. Use a fork to make the indentations on each gnocchi.  This will flatten the pasta a bit, so plump it back up with your fingers.  You want the dough to have the indentations to trap more sauce.  There is a tool for this that I don't have.
5. Bring a large kettle of water to a boil.  Add 1 tablespoon salt.  Place the gnocchi in the boiling water.  The gnocchi are cooked when they rise to the top.  This happens quite quickly and not all will rise to the top at one time.  Remove gnocchi from the boiling water with a slotted spoon.  Serve with desired sauce.
6. We like gnocchi best with a bit of browned butter, garlic, Parmesan cheese, and fresh herbs.  I used some German Thyme that wintered over.

Gnocchi Dough

Rolled and Ready to Cut

Cut into 3/4-inch Slices

After the Fork Markings Have Been Made

Lovely Gnocchi Waiting to Be Cooked

A platter of Perfect Potato Pillows

Thanks for dropping by my Red Couch.

Posted with the following:  Foodie Friday Tickled Pink, Motivate Me Monday, Tuesday Night Supper Club. Take-A-Look Tuesday