Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, fried gnocchi made with mashed potatoes. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Fried Gnocchi Made with Mashed Potatoes is one of the most well liked of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Fried Gnocchi Made with Mashed Potatoes is something which I’ve loved my entire life.
Fried, mashed, boiled, raw … doesn't make a difference. Great recipe for Fried Gnocchi Made with Mashed Potatoes. I came up with this as a way of using up the large amount of mashed potatoes I had.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook fried gnocchi made with mashed potatoes using 4 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Fried Gnocchi Made with Mashed Potatoes:
- Prepare 5 tbsp Instant mashed potato flakes
- Take 150 ml Boiling water
- Take 80 grams Plain flour
- Prepare 2 tbsp Grated cheese
If your leftover mashed potatoes are dense or gummy, your gnocchi will be, too. I find I prefer these gnocchi made with light and fluffy mashed potatoes (rather than thick, runnier potatoes). Use your clean hands to get in there and knead the mixture JUST until it comes together and doesn't stick to the sides of the bowl. When life gives you extra mashed potatoes, turn them into pillowy gnocchi.
Instructions to make Fried Gnocchi Made with Mashed Potatoes:
- This is the instant mashed potato powder I used this time.
- Mix the mashed potato and boiling water.
- Mix in the flour and cheese.
- Bring it together and break it up into bite-sized pieces. Roll the pieces into rounds.
- Flatten them with the back of a fork.
- Deep-fry the gnocchi in heated oil until both sides have a nice golden color.
- Transfer to a serving plate Season with salt and pepper, and enjoy with mayonnaise or ketchup if you like.
This transformative leftovers dish is comforting, easy, and less intimidating than you think. The flour adds just the right amount of starchiness, while the butter and cheese provide salty goodness that perfectly complements the subtle crunch that comes from the toasted exterior. A quick and easy version of a robust Italian winter dish. This recipe doubles or triples and works well with a simple tomato sauce, butter and sage, or with butter or good olive oil add a grind of black pepper and some Parmesan cheese. Heat a thin layer of vegetable oil in a frying pan.
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