Gnocchi (potato pasta) is an Uruguayan favorite, eaten on the 29th day of every month. Traditionally, this was the day before payday and gnocchi was a cheap meal!
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Makes two servings. 2 large potatoes, peeled and cubed medium-sized 1 egg, beaten 1 teaspoon salt / 1 teaspoon of salt (or salt and pepper to taste) 1 and 1/2 cups of all-purpose flour Place potato flakes in a medium-size bowl. Pour in boiling water; stir until blended. Let cool. |
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender (not mushy - don't overcook). Drain when done and mash up with a fork or potato masher.
- Stir in the egg, salt, pepper. Add in flour - 1/2 cup at a time - until the dough is stiff, not sticky.
- Put the dough on a floured surface and knead lightly for a couple of minutes. Divide in half and shape the halves into long rolls (about 3/4 inch thick). Cut into 1 to 1 and 1/2 inch pieces.
- Put a handful of the gnocchi into a big pot of boiling water. When they rise up to the top of the water, remove and place into a bowl.
- Repeat until finished with all of the gnocchi.
- Serve hot with tomato sauce, pesto, alfredo sauce, or just plain butter.
