Cost Per Serving: $1.59
Yields 4 Servings
Mashed Potato Gnocchi
- 2 cups prepared instant potatoes
- 2 large eggs
- 1 1/2 tsp. salt, divided
- 2 cups all-purpose flour, plus more to flour your working area
- 2 Tbsp. unsalted butter
- If you have not prepared your instant mashed potatoes, do so now. Follow instructions on the box.
- Add eggs and salt to the potatoes, and combine.
- Add the flour slowly until you achieve a soft dough.
- Turn the dough out onto a floured surface and knead until the dough ball is smooth.
- Cut your dough into 8 equal pieces.
- Working with one dough piece at a time, roll it out into a rope that’s about the width of your thumb.
- Use kitchen scissors or a knife to cut the rope in 1/2″ to 3/4″ pieces. Place the dough pieces on a piece of parchment paper that has been floured lightly.
- Bring a large pot of water to a boil and add salt (about 1/2 tsp.). Place your gnocchi gently into the boiling water, but do not crowd them. They should all be able to sit on the surface of the water in a single layer.
- Let your gnocchi cook until puffed and tender, about 4 minutes. Scoop them out of the pot with a slotted spoon or drain them in a colander.
- Meanwhile, heat 1 Tbsp. butter in a 12″ nonstick skillet over medium-high heat.
- When the butter is melted, add a single layer of the cooked gnocchi.
- Sprinkle with 1/4 tsp. salt and cook. Flip the gnocchi to ensure even browning. About 1 minute per side. Transfer to a large plate and repeat with the remaining gnocchi.
Brown Butter Sage Sauce with Vegetables
- 1 bell pepper, sliced
- 1/2 medium onion, sliced
- 4 oz. mushrooms, sliced
- 8 Tbsp. unsalted butter
- 18 large, fresh sage leaves or 2 1/2 tsp. dried sage
- 1 tsp. lemon zest
- Place butter in skillet over medium-high heat.
- When the butter is nearly completely melted, add bell pepper, onion, mushrooms, and sage. Cook, stirring occasionally, until the butter turns a light brown color, about 2 – 3 minutes. Be careful not to burn it. Remove from the heat.
- Add the gnocchi and lemon zest to the pan and toss to coat well. Season with salt and pepper to taste. Serve immediately.
Recipe adapted from One Good Thing.