GNOCCHI RECIPE WITH INSTANT POTATOES RECIPES

Steps:

• Add the eggs and the salt to the potatoes and combine.
• Then add the flour and mix until you achieve a soft dough.
• Turn the dough out onto a floured surface and knead just until the dough ball is smooth. Then 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 same width as your thumb.
• Use kitchen scissors or a knife to cut the rope into 1/2” to 3/4” pieces. Place the dough pieces on a piece of parchment paper that has been floured lightly.
• To shape the gnocchi, hold your gnocchi board at a 45 degree angle and use your other hand to press a piece of dough onto it with your thumb. Gently drag your thumb down the board about an inch or so, and the dough should curl back around your thumb as you go, forming a little pocket.
• Put the gnocchi back onto your floured parchment paper as you go.
• Bring a large pot of water to a boil and add salt (about a half teaspoon or so.) Place your gnocchi gently into the boiling water, but don’t 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 strainer spoon or drain them into a colander.

Steps:

• Place the cauliflower in a large pot, cover with water (make sure veggies are submerged), and bring to a boil.
• Reduce heat to low, cover, and simmer for about 22 minutes, until the cauliflower is very soft. Drain and set aside to cool.
• Once cooled, in batches put 1/3 to 1/2 of the cauliflower in a dish towel and squeeze out as much excess water as possible then place in a large bowl. Repeat with the remaining cauliflower until all of it is well drained and squeezed of all liquid so the dough isn’t too sticky.
• Add the flour and salt into the bowl with the mashed cauliflower and mix with a fork at first, then using your hands to fold and squeeze everything together into a dough.
• Dust a work surface with flour, then separate the dough into 8 equal pieces, about 2 1/2 ounces each. One at a time, roll each ball into a ½-inch-thick rope 10 inches long and set aside. Continue until all the dough is used up.
• Next, cut each rope into 13 equal sized (gnocchi-like) pieces, slightly nudging the pieces apart so they’re not touching. You should get about 108 pieces total. If at any point the dough becomes too sticky to work with, add flour to your hands.
• In two batches, liberally mist a large a skillet with nonstick oil spray and warm over medium heat. Place half of the gnocchi on the hot skillet (if the pieces stick together just slice them apart in the skillet using the spatula). Do not overcrowd the pan; you’ll need to cook the gnocchi in two batches.
• Let the gnocchi sit in the hot pan undisturbed for 2 minutes, then gently flip using a spoon or tongs, being careful not to squish them. Sprinkle salt over the tops and continue to cook for another 2 to 4 minutes or until desired doneness.
• Set aside and repeat with remaining gnocchi, then add everything back to the skillet and pour the marinara over everything, give a stir and serve topped with optional grated cheese.