Homemade gnocchi are super easy when you use instant potatoes!
Instant potatoes are far more flexible than many people realize. I haven't made gnocchi (potato pasta/dumplings) for some time, because it can be a rather time consuming process, although my daughter adores participating. Using Roasted Garlic Instant Potatoes not only saved me a step, but provided some wonderful roasted garlic flavor.
Perhaps the best part of using instant potatoes over cooking and mashing myself, is the consistency the recipe provides. The flakes are easy to measure, no lumps (very bad for gnocchi) and there is no concern over varying water content in potatoes. The gnocchi came out nice and tender and I really couldn't get enough of them, especially in this sauce. I put aside some of the gnocchi and simply tossed them in butter with sweet red peppers for my daughter, which she enjoyed (great simple side dish).
I will be making my gnocchi with instant potatoes from now on.
Ingredients
Homemade Gnocchi
- ⅔ c buttermilk
- 1 cup water
- 1 tbs butter
- generous pinch of dried crushed thyme
- salt & pepper
- 1 pouch Roasted Garlic instant potatoes
- 1 egg
- 1 ¾ c flour + ½ cup for kneading
- 2 tbs Parmesan cheese
Chicken & Gnocchi in Buttermilk Blue Cheese Sauce
- 2 chicken breasts trimmed & sliced
- 8 oz. Crimini mushrooms halved, then sliced
- 2 tbs. butter
- ¾ c chicken stock
- 1 cup butter milk
- 1 cup crumbed blue cheese
- generous pinch of dried thyme
Instructions
- Make your gnocchi first.
- Place buttermilk, water, butter & thyme in sauce pan. Bring to a boil, then remove from heat.
- Mix in the rest of ingredients (except the flour for kneading). I do this in a stand mixer with dough hook.
- Generously flour a kneading and rolling surface.
- Knead the gnocchi dough, then roll out "snakes" of the dough about a ½" round.
- Cut the rolled dough into gnocchi. Keep the surface well floured. If you want to freeze the gnocchi to use later, make sure to shake them in a bit of flour before placing in freezer container, so they don't stick together.
- Drop batches of the gnocchi into boiling water, and remove with a slotted spoon as they float to the top. They cook quickly.
- *Prepare the sauce*
- Place butter in large saute pan, on med heat.
- Saute the mushrooms, chicken and thyme, until outside of chicken is cooked and mushrooms are nearly done.
- Add the buttermilk, chicken stock and blue cheese. Stirring until sauce starts to thicken.
- Add gnocchi, and simmer while gently stirring, for about a minute.
- Serve.
Geoff K says
My favorite recipe would have to be he Chicken Parmesan Potatoes - I never thought of combining the two, but it sounds and looks awesome!
Jackie says
I like the recipe for Maple-Glazed New Potatoes....looks so good!
Thank you!
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Kitty says
I like the recipe for Crispy Fish-Topped au Gratin Potatoes
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Amber says
My favorite recipe is the Ham and Artichoke Burrito Wraps
renee walters says
My favorite recipe is the Ham and Artichoke Burrito Wraps! Thanks so much for the fantastic giveaway!
Renee Walters
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renee walters says
I subscribe to your email! Thanks so much for the fantastic giveaway!
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Linda Lansford says
I want to make Cheesy Potatoes
Pat says
The Cheesy Potatoes is my first recipe choice.
Soha Molina says
Chicken & Pasta Frittata with Simple Spinach Salad
Curt says
Oh man, I love this kind of cheesy dish. And I love blue cheese.
Hachi says
Cheesy Potatoes sounds good!
Christy says
I like the Chicken-Parmesan Potatoes recipe.
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I'm an email subscriber
Jimmy says
The Chicken-Parmesan Potatoes recipe sounds good
Suzanne K says
My favorite recipe is the Turkey and Smoked Cheddar Burrito Wraps
Birdie Skolfield says
Asiago-Pesto Mashed Potatoes
edq143 says
looks great
Denise S says
I want to try the Cheesy Potato recipe.
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Jacob LaFountaine says
I would go with Cheesy Potatoes
Eileen says
Id like the loaded au gratin potatoes!
http://www.bhg.com/recipes/recipedetail.jsp?recipeId=R175154
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email subscriber!
thanks!
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current email subscriber
patricia says
I like the Loaded Au Gratin Potatoes.