Welcome back to Sunday Sustenance, the weekly column of simple, delicious meals for the laziest of weekdays.
Homemade gnocchi though, means ricing or milling a lot of boiled potatoes.
Speaking of prep, lets get to it!
When the butter has melted, add the potato flakes and stir to combine.
You should have a dry, crumbly lump of mashed potatoes in your pan.
Let it cool to room temperature.
Turn it out on a silicone baking mat or wherever you like to knead dough.
Yes, youll need to knead here, but only in the slightest.
Combine the potato and butter mixture with the egg and flour, and knead it until fully combined.
If its sticky, dust it with a bit more flour.
Divide the dough into 4 equal sized portions, and get rolling.
Were after something resembling a rope, about 34 inch thick.
Press one of the dumplings with the side of your thumb and press it into the tines.
Here, just watch this.
Or, you could make a quick little sauce and bask in their delicious glory.
Theyll finish quickly, so dont plan on going anywhere.
Toss the garlic and red pepper flake into the pan and cook until fragrant, about 30 seconds.
Stir in the tomatoes and water and simmer until thickened, 3 to 5 minutes.
Once it starts to resemble a sauce, add the basil and gnocchi to the pan.
Stir to coat the gnocchi, and cook until tender - another 3 to 5 minutes.
Remove your luscious potato dumplings from the heat and sprinkle the cheese over everything.
Place the pan in the oven and cook until the cheese is melted, 5 to 8 minutes.
In testing this recipe out, I ate almost the entirety of the first batch on its own.
The only limit here is what your imagination and creativity can bring to the plate.
