Although the potato may be a modest addition to the pantry, it is considered one the most versatile food staples and best ways to stretch a meal. We use them in side dishes, bake with them, add them to pancakes and breads – the skies the limit with this root vegetable.
You can also make your own instant potatoes to thicken soups and stews. This is extremely useful when in a pinch or preparing for a time when you plan on using shelf stable foods.
Click here to learn how to use instant potatoes in your cooking.
One of my favorite meals I like to prepare with instant potatoes is fresh gnocchi. This hearty pasta is easy to make and will quickly fill hungry bellies. Again, because of the versatile nature of the potato, you can use virtually any type of sauce. I typically use a traditional tomato-based sauce with sun-dried tomatoes, but you can also use cream-based sauces, make a delicious herbed butter or add fresh sauteed vegetables.
Instant Potato Gnocchi
Makes 4 servings
- 1 cup mashed potato flakes
- 1 cup boiling water
- 1 eggs, lightly beaten
- 1-1/2 cups organic unbleached flour
- 1 teaspoon garlic powder
- 1 tablespoon Italian herb seasoning
- 1/4 teaspoon salt
- Water for boiling
- Pasta sauce of your choice
- Grated Parmesan cheese, optional
- In a large bowl, add potato flakes and stir in boiling water.
- Add egg, flour and seasonings. On a lightly floured surface, knead for a few minutes until a soft dough forms. Divide dough into four portions.
- On a floured surface, roll each portion into 1/2-in.-thick ropes; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork.
- In a large saucepan, bring water to a boil. Cook gnocchi in batches for 30-60 seconds or until they float. Remove with a slotted spoon.
- Serve with sauce and sprinkle with cheese if desired. d
I have several books on preparedness – each has served a purpose, but I cannot praise enough your recipes using your stored food supplies. They are delicious and, thankfully, not composed mostly from wheat and honey!