Friday, September 2, 2011


After being away for a week camping and visiting family, then coming back to an earthquake - which is very unusual around here - and finally losing power for two days because of hurricane Irene, I feel like I am just reentering the modern age.   All of these things on top of getting the kids ready to go back to school has made these last two weeks a blur.
To help ease back into a routine and begin posting again I decided to start with something easy - Gnocchi.  I saw this recipe in July's Secret Recipe Club reveal and knew it would be a perfect recipe to do with the kids.  It is a simple recipe and perfect for all ages and ability levels, plus it is a great recipe to have on hand when you need a quick dinner.

Older/Experienced Cooks Can:
  • Prepare mise en place
  • Measure ingredients
  • Mix
  • Roll and cut dough
Younger/Beginner Cooks Can:
  • Assist with measuring
  • Mix ingredients
  • Roll and cut dough
Hints and Suggestions:
  • Challenge older cooks to use only one measuring cup - great practice with fractions.  
  • Have younger cooks use a ruler when cutting - provides regular size pieces and gives practice with number recognition.  
Gnocchi in general is pretty easy, but this recipe is great because it is made with instant mashed potatoes so you can make it last minute and not have to worry about the extra time of cooking and mashing potatoes.  Pair it with a simple salad and top with your favorite sauce and it makes a wonderful quick dinner.


1 c. Instant Mashed Potates flakes
1 c. Boiling Water
1 Egg
1 ½ c. Flour
½ tsp. Dried Basil
¼ tsp. Garlic Powder
Salt and Pepper to taste

In mixing bowl combine potatoe flakes and boiling water, mix until combined.  Stir in egg.  Add remaining ingredients mix until combined.  
On lightly floured surface knead mixture until soft, about 10-15 times.  Divide dough into four even balls.  Working with one ball at a time roll dough into a long rope about 1/2” thick, then cut into about 1” pieces.  Using a fork lightly press each piece.  Repeat process with remaining balls.  

To cook, place small batches of gnocchi in large pot of lightly salted boiling water.  Cook until pieces float, about 1 minute, remove with slotted spoon.  

Top with your favorite sauce and cheese, and serve!