In today's fast-paced world, where time is precious and convenience is key, quick and easy recipes have become increasingly popular. Cooking should not be a chore, but rather an enjoyable and creative experience. That's why we bring you the ultimate guide to creating mouth-watering gnocchi dishes in a fraction of the time. Our carefully curated collection of recipes is designed for home cooks of all skill levels, offering innovative ways to prepare this classic Italian dish without compromising on flavor. Get ready to embark on a culinary adventure where convenience meets deliciousness.
Here are our top 3 tried and tested recipes!
QUICK GNOCCHI
An easier version of an Italian favorite, using instant mashed potatoes. This recipe can easily be double, tripled, etc. I make multiple batches, and freeze. To freeze, put on cookie sheets until frozen, and then put into plastic bags. Serve with your favorite spaghetti sauce.
Provided by Sandy Metzler
Categories World Cuisine Recipes European Italian
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Place potato flakes in a medium-size bowl. Pour in boiling water; stir until blended. Let cool.
- Stir in egg, salt, and pepper. Blend in enough flour to make a fairly stiff dough. Turn dough out on a well floured board. Knead lightly.
- Divide dough in half. Shape each half into a long thin roll, the thickness of a breadstick. With a knife dipped in flour, cut into bite-size pieces.
- Place a few gnocchi in boiling water. As the gnocchi rise to the top of the pot, remove them with a slotted spoon. Repeat until all are cooked.
Nutrition Facts : Calories 462.3 calories, Carbohydrate 91.3 g, Cholesterol 93 mg, Fat 3.5 g, Fiber 4.2 g, Protein 14.8 g, SaturatedFat 1 g, Sodium 1224.6 mg, Sugar 1.3 g
QUICK POTATO GNOCCHI
Instant potatoes turn this gnocchi recipe into a breezy, 15-minute affair rather than an hours-long commitment.
Provided by John Becker
Categories Quick & Easy Dinner Potato Pasta Kid-Friendly Soy Free Tree Nut Free Vegetarian
Yield About 60 gnocchi; 4 servings
Number Of Ingredients 6
Steps:
- Place 1 cup instant mashed potato flakes in a medium bowl. Pour over them 1 cup boiling water and stir to combine. Add 1 cup all-purpose flour, 1 large egg, ¾ teaspoon salt. Knead briefly until the mixture is smooth.
- Bring 4 inches of well-salted water to a simmer in a large pot. Have ready 3 tablespoons butter, melted, or extra-virgin olive oil. Roll about 2 tablespoons of the dough into a ¾-inch-thick log. Cut crosswise into ¾-inch pieces. Press each piece against the tines of a fork, rolling it as you do; this will naturally cause the gnocchi to curl slightly, leaving one side indented and the other ridged. Test the gnocchi by dropping a few into the simmering water and cooking until they float, about 2 minutes. They should hold a firm shape and be chewy to the bite. If they are too soft or disintegrate, knead into the dough up to 3 tablespoons more all-purpose flour and a little beaten egg.
- Test again. When the dough is right, roll the rest of the dough into three or four ¾-inch-thick ropes. Cut the ropes into ¾-inch pieces, shape the dough on the fork as directed above, letting them drop onto a lightly floured baking sheet. Bring the water back to a simmer. *Do not let the water reach a full boil. Drop one-third to half of the gnocchi into the pot and simmer, uncovered, until they float, then remove with a slotted spoon or skimmer to a wide bowl. Note: Never drain gnocchi by pouring the contents of the pot into a colander. Drizzle some of the melted butter or olive oil over the gnocchi. Toss to coat. Repeat until all the gnocchi are done.
- Spoon gnocchi into bowls and top as desired.
GNOCCHI WITH QUICK MEAT SAUCE
This hearty meal is ready in just 30 minutes. Store-bought gnocchi (Italian for "dumplings") cook in just a few minutes, so they're faster than pasta. You'll have extra meat sauce left over to make Summer Beef-and-Rice Casserole later in the week.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 30m
Number Of Ingredients 10
Steps:
- In a large heavy pot, heat oil over high. Add meat and cook, breaking it up with a wooden spoon, until it begins to brown, about 5 minutes. Add onion, carrots, and garlic and cook until meat is browned and onion is soft, about 5 minutes. Season with salt and pepper, add tomato puree, and bring to a rapid simmer.
- Cook, stirring occasionally, until liquid is slightly reduced, about 15 minutes. Season with salt and pepper; transfer 5 cups meat sauce to an airtight container, let cool, then refrigerate for Summer Beef-and-Rice Casserole. Serve remaining sauce over gnocchi, topped with Parmesan and basil, if desired.
Nutrition Facts : Calories 783 g, Fat 39 g, Fiber 5 g, Protein 41 g, SaturatedFat 15 g
Tips:
- Use fresh or frozen potato gnocchi for the best results.
- Cook the gnocchi in boiling salted water until they float to the top and are tender.
- Drain the gnocchi and immediately toss them with a little olive oil to prevent them from sticking together.
- For a crispy crust, pan-fry the gnocchi in a little butter or oil until golden brown.
- Gnocchi can be served with a variety of sauces, such as tomato sauce, pesto, or Alfredo sauce.
- Gnocchi can also be used in soups, stews, and casseroles.
- To make gnocchi from scratch, you will need potatoes, flour, eggs, and salt.
- Boil the potatoes until they are tender, then mash them and mix them with the flour, eggs, and salt.
- Knead the dough until it is smooth and elastic, then roll it out into long ropes.
- Cut the ropes into small pieces and press them with a fork to create the characteristic gnocchi shape.
- Cook the gnocchi in boiling salted water until they float to the top, then drain them and serve.
Conclusion:
Gnocchi is a versatile dish that can be enjoyed in a variety of ways. Whether you are making them from scratch or using store-bought gnocchi, there are endless possibilities for creating delicious meals. With a little creativity, you can easily make gnocchi a regular part of your menu.
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