Recipe for The Daring Kitchen
When I first learned about The Daring Kitchen, I was excited to join a group that would provide me with monthly culinary inspiration. This month’s assignment (and my very first with TDK) was created by Steph from Stephfood
, our Daring Cooks’ July hostess. Steph challenged us to make homemade noodles without the help of a motorized pasta machine. She provided us with recipes for Spätzle and Fresh Egg Pasta as well as a few delicious sauces to pair our noodles with! Steph also encouraged us to make noodles that celebrated our culinary heritage. See Full Gnocchi Feast Menu
Shortcuts in the kitchen vary rarely lead to splendid results. Garbage in, garbage out, and no glory in between. It was with this sentiment and a whole lot of skepticism that I approached the idea of a pillowy, toothsome gnocchi made of instant potatoes. How could that be?
Given that this recipe was to become a part of a cluster of gnocchi recipe all undertaken together for The Daring Kitchen, I decided to approach the recipe as just that – a dare. How could I turn fake-me-out mashed potatoes into gourmet glory. The base recipe was fairly simple, reconstituting the dried flakes and then adding the traditional gnocchi add-ins of flour and egg. I then swaped out the boiling water for the soaking liquid from some dried chanterelle mushroom, adding a gloriously nutty flavor to plain old potato dumplings. I then dressed the little treasures in one of my favorite sauces of prosciutto, peas and cream. Perfection! Continue reading Instant Potato Gnocchi with Prosciutto, Peas and Chanterelle Mushrooms