- Prep Time:30 mins
- Cook Time:5 mins
Who knew making gnocchi was so simple? Forget about cooking and mashing potatoes! With this recipe, everyone’s favourite Italian main will be on your plate in no time at all. Smother these delicious pillowy dumplings with a mouthwatering pasta sauce featuring our capsicum and dinner is sorted.
Original recipe by EDGELL | 20.6.16
+1 1 CAN (125g) EDGELL DICED CAPSICUM
- 1 cup (100g) dry powder Edgell Instant Mash
- 1½ cups boiling water
- 1 egg yolk
- ¾ cup plain flour
- Leggo's Pasta Sauce of your choice, heated
- Parmesan cheese for serving
Place Edgell Instant Mash in a large bowl. Carefully add boiling water and mix with a fork until it resembles mashed potato.
Add egg yolk and stir well. Add plain flour; mix until all the flour is incorporated and the mixture is thick.
Sprinkle extra plain flour on the bench. Take ½ cup of the potato mixture and roll into a long sausage shape. Cut into 2cm pieces and place onto a lightly floured tray. Continue with remaining mixture.
Heat pasta sauce as directed.
ADD DRAINED EDGELL DICED CAPSICUM TO SAUCE.
Bring a large saucepan of water to the boil. Carefully place the gnocchi pieces in the water and cook for 5 minutes or until they float to the surface.
Remove gnocchi with a slotted spoon. Serve with hot pasta sauce and sprinkle with a little grated parmesan cheese.
Twice cooked gnocchi is even yummier. Heat 2 tablespoons each of butter and oil in a frypan. Add cooked and drained gnocchi in batches, pan fry until golden brown.