22 August 2011

Potato Gnocchi

With a surplus of potatoes, I've been thinking of ways of eating them (other than mashed potato, even though I love mashed potato), and one of the ideas I found was potato gnocchi. I'm not really a gnocchi fan, since I don't have an emotional association with it. In addition, since we lack sauce in the house, the gnocchi is just another carbohydrate at dinnertime that pairs well with spicy stir fried Chinese food.
I agree with the recipe; the potatoes should've been baked instead of boiled because that way, they would've been drier and I wouldn't've obtained soggy, gruel-like gnocchi. Ah well. At least they stayed in shape (irregular) and didn't disintegrate in the boiling water. Maybe I should've baked them or fried them.

I don't think that this was the most appetising way of using potatoes, so I'm never making potato gnocchi again. Instead, I'm just going to make a freezer-shelf full of potato cake (tomorrow's post), which everyone, even MY SISTER, enjoyed.

800 g mashed potato
~140 g whole-wheat flour (just keep adding until the dough is malleable and not too sticky)

1. Mix everything.
2. Pluck small balls from the dough and stick into a pot of boiling water.
3. Take out after a few minutes.

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