Serves: 4
Prep Time: 30 minutes
Cook Time: 3 minutes
Ingredients
- 680 g mashed potatoes (sous vide)
- 250 g (1 3/4 cups) all-purpose flour (adjust if necessary)
- 1 egg
- 60 ml (1/4 cup) grated Parmesan cheese (optional)
- Salt and pepper to taste
- 30 ml (2 tbsp) butter (for serving)
- Sage leaves or parsley (optional, for garnish)
Preparation
- Heat the mashed potatoes in their sous vide bag by plunging them into boiling water for about 5 to 6 minutes.
- Once heated, remove the mashed potatoes from the bag and place them in a large bowl.
- Add the egg and Parmesan cheese to the hot mashed potatoes. Mix quickly. Gradually add flour, kneading gently until dough is soft and slightly sticky (adjust flour if necessary).
- On a lightly floured surface, divide dough into several portions and roll each portion into a sausage about 2 cm thick. Cut each sausage into small 2 cm pieces to form gnocchi.
- If desired, roll each gnocchi on the back of a fork to create ridges (optional).
- Bring a large pot of salted water to a boil. Add gnocchi in batches and cook until they float to the surface (about 2 to 3 minutes). Drain gnocchi.
- In a large skillet, melt butter over medium heat. Add drained gnocchi and cook for 2 to 3 minutes until lightly browned.
- Serve warm, garnished with additional grated Parmesan cheese, and a few sage or parsley leaves if desired.
