1 c. Mashed Potato (cooked left over works great for this)
1/2 C. all purpose- flour
1/2 C. Garbanzo Bean Flour*
1 tsp. Garlic Parmesan seasoning*
1 tsp. parsley
1 tsp. chives
2 C. Meat Broth*
Bake or microwave the potato until soft when squeezed. Allow to cool enough to handle. Peel and mash. Add the Potato to a medium mixing bowl, mix in the egg and seasonings, mashing until smooth and well blended. Add the flour a little at a time, mixing until the dough is soft and pliable, somewhat like a soft clay. Use more or less of the flour as needed to make a soft but not sticky dough, that holds together when you fold into your fist. Flour the work surface lightly. Place the dough on the work surface and flatten with the palm of your hand. Cut the ball into workable sections (8ths or the size that works for you)
Bring a large kettle of meat broth, or salted water to a boil. Roll out each section of the dough in 12-15" ropes. Slice the gnocchi in 1" pieces, and roll each over the tines of a fork or grater if desired for more visual interest, or use a small rounded measuring spoon to make small dimples in the center of each piece.
Carefully lower a few at a time into the boiling broth or water, until each floats to the top. Remove with a slotted spoon or mesh strainer to drain. Place in serving dish.
Serving Suggestion: Serve with butter drizzled over the Gnocchi, or Marinara and cheese or a cheesy cream sauce. It can be added to soup in the last stages of cooking either raw or cooked as instructions above. Fry with minced garlic or onion in butter and add to stir fry vegetables. Sprinkle with sea salt and parmesan cheese for a fun snack.
Tip: Gnocchi freezes well, so make extra and freeze to use at any time.
To make your own garbanzo bean flour refer to the link:
To make your own Marinara, refer to the link:
To make your own Garlic Parmesan Seasoning, refer to the link:
To make your own Meat Broth, refer to the link:
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