Stuff Your Belly and Your Wallet: Potato Gnocchi

 
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Today is day 2 of the series and I will show you how to make one of our favorite “penny” meals: POTATO GNOCCHI. We seriously love this meal so much we made it while in Costa Rica for our honeymoon because we were craving it! The pasta is also sooo filling.
 
 
For those of you that have never heard of gnocchi before, you are missing out, until now of course. Gnocchi is a potato dumpling pasta that can go with many different sauces and sides. Our favorite way to prepare it is with a drizzle of olive oil, a little garlic, and tossed with vegetables, especially broccoli or peas (usually the frozen kind because it has the same nutritional value and keeps the cost down). But, you don’t really care about me talking about the gnocchi. Let me show you how to make it.
 
First, gather your ingredients. You will need (for 2 people):
 
 
1 medium potato or 2 small ones
1-1 1/2 cups flour
1 egg
Water
1 teaspoon Salt
Pepper to taste
 
Plus, sauce and sides of your choice.
 
1. Chop the potatoes into cubes (no need to peel if you don’t want to!) and boil until tender, about 15 minutes.
2. Drain the potatoes and run some cold water over them to make them easier to handle.
3. Mash the potatoes in a medium sized glass bowl.
4. Start boiling a pot of water to cook the pasta. Stir in egg, salt, and pepper (EDIT: into the mashed potatoes!). Then remove any rings you don’t want to get dirty and knead in enough flour to make a stiff dough.
5. Divide the dough and roll into breadsticks. Cut into bite sized pieces.
6. Place the gnocchi in boiling water and remove them with a slotted spoon as they rise to the top.
 
Yes, seriously, it is that easy!! We often add some extra herbs to the mashed potatoes to give them more of a pop of flavor. We especially like to add italian herbs and a little garlic (what can I say we love our garlic.)
 
To finish off the meal for very little, add some garlic and a drizzle of olive oil and toss to coat. As I said before, we like to also add about a cup of cooked frozen vegetables (typically peas or broccoli) to make it more of a complete meal. You could also finish the meal by putting the gnocchi in a 9×13 pan and coat with marinara sauce and melt mozzarella cheese over the top in the oven, but that is slightly more expensive.
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About Danielle Beranek

Life can get away from you when being young, married, and still fairly fresh out of college. Taking on a pet, student loans, going back to school, and soon a new house is enough to leave ones head spinning. For me, life is crazy, but only on the outside.
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One Response to Stuff Your Belly and Your Wallet: Potato Gnocchi

  1. Mom says:

    Before some new never-cooked-before chef has an Amelia Bedelia moment, you might want to clarify in step 4 that you stir the egg and other ingredients into the potato, not the hot water.

    Like

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