Two - Pepper Gnocchi
Ingredients of Two - Pepper Gnocchi
Instant potato flakes 1/3 cup 75 mL Water 1/4 cup 60 mL Chopped roasted red pepper,drained 2 2 Salt 1/4 cup 60 mL All-purpose flour 1 1/2 cups 375 mL All-purpose flour 1 tbsp 15 mL Water 8 cups 1 L Salt 2 tbp. 10 mL How to Two - Pepper Gnocchi
Combine potato flafes and water in larde bowl . Let stand foe 10 minutes.
Make a well in centre.
Process next 4 ingredients in blender until smooth. Add to well
Sprinkle first amount of flour over potato mixture. Mix with fork until mixture start to come together.
Ture out onto lightly floured surface. Knead gently 6 times until ball forms. Divide 2 equal portions. Keep renaining portion covered. Roll 1 portion into 3/4 inc (2 cm) thick rope , using second amount of flour as needed to prevent sticking. Cut into 1/2 inch ( 12 mm ) pieces (see Note 1). Arrange gnocchi in single layer on light floured baking sheet. Repeat with remaining dough. Make about 72 gnocchi.
Conbine water and salt in Dutch oven. Brind to a boil. Cook gnoccchi (see Note 2), in 2 batches, for about 2 minutes , strirring occasionally , until gnocchi float to the top . Cook for 1 minute , before removing with slotted spoon to sieve. Drain Transfer to servingdish . Cover to keep warm. Make about 2 1/2 cuos ( 625 mL )
Note 1 : If desired , tines of a fork can be gently rolled along gnocchi to create ridges.
Note 2 : To store , freeze uncooked gnocchi in a single layer on a lightly floured baking sheet. Store in a resealable freezer bag for up to 3 months . For best results, cook from from frozen Gnocchi can also be pre-cooked , tossed in a little cooking oil or melted butter and chilled. Reheat in boiling water for about 3 minutes. Drain well. Add to you favourite sauce
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