It’s been a slow MoFo week for me—I won’t bore you with excuses but I would like to tell you about these gnocchi I made the other day. Gnocchi are one of my favourite foods and as homemade pastas go, they’re pretty easy to make (especially if you don’t mind if they’re all different shapes). While looking for tips on low-budget eating, I came across this post on North South Food with an idea to make them even easier: use instant mashed potatoes. Now, I don’t think I’d ever made instant mash before so I was a little apprehensive about this, but I admit it was convenient not to have to peel and mash the potatoes first (hate peeling things!). I’m still not sold on the flavour, though. Even incorporated into the pasta, I thought it tasted a little off—it kind of reminded me of Pringles? Though I guess if you like Pringles, that may be a good thing!
I’m also not sure that the instant mash necessarily saved me a lot of money in this dish, as I’d just bought a big bag of potatoes on sale and I think the same amount of fresh potatoes would’ve been just as inexpensive. On the other hand, if you can get instant mash on sale you can stock up and it won’t start sprouting as my potatoes inevitably end up doing. In any case, I prefer the flavour of fresh potato gnocchi, but this short-cut definitely makes it easier to make them quickly and without planning ahead.
I served the gnocchi with homemade pesto (which can be reasonably inexpensive if you grow basil in your windowsill—and it’s certainly cheaper than shop-bought pesto) and roasted tomatoes. No picture of the finished dish because when I have a plate of fresh gnocchi in front of me, I want to start eating!