Monday, November 14, 2011

Potato Dumplings (Gnocchi)

This is the only reason I keep instant potatoes in my house. Its the way 4 generations have done it, so why mess with a good (great!) thing? Yes, I know these are leftovers, but I dont waste in my house if I can help it!  These are garlic parmesan mashed potatoes. 

Grandma Bubenik's Potato Dumplings
(Gnocchi)
Makes 4 main dish/6 side servings

Ingredients:
1 c leftover mashed potatoes
1 c flour
1 egg











*NOTE* No matter how big of a batch you make, only use 1 egg.  Not really sure why, but thats what I was always told, so I dont mess with it! :)

*NOTE*  this is about a quadruple batch.  You wont get this many dumplings if you only do the 1 c ratio.  This are kinda time consuming to make, so when I make some, I make a lot and freeze!

Directions:
1. Put on a pot of boiling water


2. Put mashed potatoes into mixer, whip with dough handle


3.Add egg to mixer, mix to combine


4. Add flour carefully, fully mix until the mixture looks like bread dough
5. Roll dough into hot dogs, place dough in boiling water (you can do several at a time)


6. Cook dough until it floats


7. Pull out of water, place dough in a big bowl, put in the fridge to cool down

8.Cut dough in slices.  Can be frozen at this stage.  Fully defrost before even opening the bag, otherwise they'll just stick together and you wont have pretty potato coins.


9. Cook as desired


Variations:
  1. To use with instant potatoes:  1 c Instant Potatoes, 1 c milk in replace of the leftover mashed potatoes.
  2. The Tobin Tradition: Fry potato dumplings in butter, garlic, and onions.  Top with gravy.  Tobin Thanksgiving Staple!
  3. Top with alfredo, spaghetti sauce, or pesto sauce.
  4. Add 2 c of fresh basil to step 1, toss with a red sauce
  5. Replace potatoes with sweet potatoes, toss with maple syrup and pecans
  6. Replace potatoes with 1 1/2 lb ricotta cheese, serve with red sauce.

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