Instant Mashed Potato Gnocchi Al Forno

americastestkitchen.com

JulieFS

subheading: GATHER YOUR INGREDIENTS:

subheading: Gnocchi:

2 cups (4 ounces) plain instant mashed potato flakes

1 cup (5 ounces) all-purpose flour

2 teaspoons table salt, plus salt for cooking gnocchi

1½ cups water

1 large egg

subheading: Sauce:

2 tablespoons extra-virgin olive oil

2 garlic cloves, minced

1 (15-ounce) can tomato sauce

1 teaspoon sugar

¼ teaspoon pepper

¼ teaspoon dried oregano

½ cup fresh basil leaves, torn into ½-inch pieces

½ cup whole-milk ricotta cheese

1 ½ cups shredded whole-milk mozzarella cheese

Grated Parmesan cheese

note: BEFORE YOU BEGIN

For this recipe we used Idahoan Original Mashed Potatoes. Do not use flavored instant mashed potato flakes. It is important to knead the dough to the texture of Play-Doh in step 2, or it will be too tender and difficult to roll into ropes. In step 3, be sure to very lightly dust the counter with flour before rolling the dough into ropes to keep them from sticking. A good-quality jarred marinara, such as Rao's, can be substituted for the canned tomato sauce. Be sure to use a broiler-safe skillet. For this recipe we used Idahoan Original Mashed Potatoes. Do not use flavored instant mashed potato flakes. It is important to knead the dough to the texture of Play-Doh in step 2, or it will be too tender and difficult to roll into ropes. In step 3, be sure to very lightly dust the counter with flour before rolling the dough into ropes to keep them from sticking. A good-quality jarred marinara, such as Rao's, can be substituted for the canned tomato sauce. Be sure to use a broiler-safe skillet.

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