Gnocchi with Cheese Sauce

I have made gnocchi exactly two times in my entire life, and both were absolute successes.  The first time I made this, I used pesto to sauce it.  This time, I used my cheater mac and cheese sauce.  I wanted to do a cheese sauce, but I didn't want to overpower the flavor of the gnocchi, so the mild cheesy flavor was just the thing.  Don't be intimidated by the thought of making your own gnocchi.  It is not hard!  It doesn't take a ton of time either.  You may stress a little bit the first time you make these, but they are so delicious and simple that you will make them again and again without a second thought.  Gnocchi are definitely a hit at my house.  I think that my two year old hungry puppy ate more than I did.  I am lucky that she even ate anything else.  The original gnocchi recipe (with pesto) comes from King Arthur Flour (where else?).


Gnocchi with Cheese Sauce


Gnocchi:
1 1/3 cups (3 ounces) instant potato flakes
1 1/3 cups boiling water
2 large eggs
1 teaspoon salt
2 cups (8 1/2 ounces) all purpose flour


Cheese Sauce:
1 Tablespoon butter
2 Tablespoons sour cream
1 cup (4 ounces) shredded Italian blend cheese
Fresh ground pepper


In a large bowl, combine the instant potato flakes and boiling water, and stir until flakes are thoroughly moistened.  Stir in the eggs and salt, then add the flour to make a soft dough.  Lightly sprinkle your work surface with flour, then turn out the dough and knead it a few times until it is smooth.  Divide the dough into eight pieces.


Working with one piece at a time, roll the dough into a rope about 20 to 24 inches long.  The rope will be about the width of your thumb.  Using a bench knife, kitchen shears, or a knife, cut the rope into 1/2 to 3/4 inch pieces.  Using a fork, press down lightly on the gnocchi and roll towards you. This will produce the telltale grooves that are found in gnocchi.  Place the gnocchi on a piece of parchment or wax paper dusted with flour. Repeat with remaining gnocchi.  


To cook the gnocchi, bring a large, wide pot of water to a boil.  Add 1/2 teaspoon of salt to the water.  Carefully drop about half of the gnocchi into the boiling water.  Cook the gnocchi for about 4 minutes.  They will float to the surface after about 2 minutes, and should cook for 2 minutes longer once they have surfaced.  With a slotted spoon, remove the gnocchi from the water and place in a colander while you cook the second half of the gnocchi.  When the remaining gnocchi are finished cooking, pour them into the same colander to drain, discarding the water this time.  


In the same pan that you used to boil the gnocchi, melt the butter, then return the gnocchi to the pan and toss to coat with the butter.  Add the sour cream and stir until evenly distributed, then add the shredded cheese and toss lightly to coat.  Sprinkle with fresh ground pepper before serving.  Makes about 5 cups cooked gnocchi, 4 to 6 main dish servings.


Enjoy!  -Cardamommy