Potato Makeover

Canadian Living - - Cook & Eat -

Need to use up mashed spuds? Make Herbed Gnoc­chi. In large bowl, stir

4 cups mashed pota­toes with ¼ cup finely chopped fresh herbs (such as

sage, thyme and pars­ley). Stir in 1 cup all-pur­pose flour, in 3 ad­di­tions, just un­til mixed; add more flour if dough is re­ally sticky. Turn out onto un­floured work sur­face; knead to form slightly sticky spongy dough. Di­vide dough into 4 pieces. Roll out each into long ¾-inch thick ropes; cut into ½-inch lengths. In large saucepan of boil­ing salted wa­ter, cook gnoc­chi, in 3 batches, un­til ten­der, 2 to 3 min­utes. Us­ing slot­ted spoon, trans­fer to ice wa­ter; let cool. Re­move gnoc­chi; pat dry with paper towel. In large non­stick skil­let, melt 1 tbsp un­salted but­ter over medium heat. Work­ing in batches, cook gnoc­chi un­til crispy and golden, adding 1 tbsp un­salted but­ter be­tween batches. Serve as is or with tomato sauce.

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