This is the easy version of my great aunt’s (and grandmother’s) gnocchi. Although the original uses old mashed potatoes, subbing those for potato flakes is just so much quicker and easier. Traditional dalmatian gnocchi in half the time! In Dalmacija they serve gnocchi with ragu or any kind of meat stew, here I served it with a chicken paprikash my mother made, making it a collaborative effort. The gnocchi however, in my humble opinion, are the star of the show.
2 cups potato flakes + 1 cup water, to make some very dry mashed potatoes,( which mimics mashed potato leftovers)
1 cup flour, all-purpose
1/2 tsp salt
1 tbsp olive oil
1 tsp honey
1/3 cup semolina
- Mix the flour and the potato mixture in a large bowl and make a well. Break the egg into the well, add the olive oil, salt and honey and begin to incorporate the whole thing together. Your hands will get sticky, but that’s the fun of the process.
- Work the dough until you have a coherant mass that stays together and that has picked up all the flour.
- Divide and Shape the dough into 3 snakes, then cut into about 30 gnocchi.
- Roll the pieces in the semolina and then use your hands to shape the pieces into little balls, pressing down to incorporate the semolina and create the traditional gnocchi shape.
- Roll them again in the semolina to cover completely.
- Keep in a dry area or in the fridge until ready to use.
- When ready, simply cook the gnocchi in boiling water until they float to the surface and serve with your favorite sauce.