This is possibly the simplest recipe in the world, and I have no idea why it took me this long to try it. I always thought that it must be really difficult to make gnocchi – surely? But as it turns out, it’s so simple you can make it a regular meal staple. It’s delicious to do and you can cut down a lot of time with one simple cheat: buying frozen mash instead of mashing the potatoes yourself.
Sure, it sounds lazy, but it turns a long recipe into something you can do after a day at work with no problem. And that’s definitely a good thing. We have some plans to bring you some new gnocchi variations in future recipes, so definitely give this one a try – you will be amazed at how easy it is. With the extra time that you save from the mashed potato, you can make up a batch of simple green pesto to go with it, too.
Here’s the vine:
And the recipe:
- 500g Frozen mashed potato (defrosted in microwave)
- 200g Plain flour
- Add the flour to the potato and fold in until well mixed as a dough.
- On a floured surface, roll out the dough to your desired thickness.
- Cut it into strips and roll each individual strip into a tube shape.
- Cut each tube into sections around 2-3 cm long.
- (optional) Roll the individual pieces to round out the edges if desired.
- Use a fork to press down onto each piece, firmly enough to make ridges but not so hard to destroy the shape.
- Add the gnocchi to a pan of salted, boiling water.
- When they rise to the surface, remove them from the pan with a slotted spoon to drain out any water.
- Serve immediately in sauce of your choice.
- Home-made pasta doesn't have to be snobby. Don't worry about the shape of your gnocchi - if it's not quite the same as you buy in shops, who cares?
- Make sure to only use plain flour and plain mash - we tried it with cheesy mash and it just didn't work. The same with self-raising flour. It has to be plain when you start, but we'll be showing you some variations to change the flavour soon!