SINGLE SERVING INSTANT MASHED 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:

• 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.