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Making gnocchi doesn’t have to be intimidating

November 12, 2018

Gnocchi is the meal that brings families together with laughter and memories. These tiny dumplings can be a joy to make, yet very scary to attempt. That is why Nancy Colamarino, of Gibsonia, uses the modern version.

When Nancy was younger, she would help her mother and aunt by rolling out the dough. I asked Nancy “Why don’t you use the original recipe?” With laughter she said,” they never measured anything and if they did they used a can.”

They would use real potatoes (peeled, boiled, and smashed) cool them and then add their unmeasured ingredients but the results would be perfection. The fun part was to shape and dimple them and while they did this, her mom and aunt would share stories about her grandparents and cousins who lived in Italy.

Today, since time is of the essence, we can still have fun making gnocchi with our families. Gnocchi can become a part of a Sunday meal, or just a fun Friday night for something to do. Nancy also work as a substitute in the Pine-Richland School district.

Nancy’s Modern Instant Potato Gnocchi

(makes four servings)

1 cup dry (instant) potato flakes

1 cup boiling water

1 egg beaten

1 teaspoon salt

1/8 teaspoon black pepper (optional)

1 ½ cups all-purpose flour

Place potato flakes in a medium size bowl. Pour boiling water into the bowl, stir until blended and allow it to cool. Stir in egg, salt and pepper. Blend in enough flour to make a fairly stiff dough. Turn dough out on a well-floured board and knead lightly. Divide the dough in half. Shape each half into a long thin rope (about a finger-width in circumference).

With a knife dipped in flour, cut into bite-sized pieces. Place a few gnocchi in boiling water and as they rise to the top of the pot, remove and serve with any sauce.

Simple suggested sauce:

1 large can red roasted peppers

1 cup olive oil

3 can crushed tomatoes with basil

1 cup Parmesan cheese

2 tablespoons garlic, minced

Combine all of the ingredients and simmer for one hour.

If you would be interested in sharing with sherry, email Sherrye@consolidated.net or call 412-559-0409

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