Instant Mashed Potato Gnocchi Al Forno | America's Test Kitchen

 Adjust oven rack to middle position and heat oven to 350 degrees.Adjust oven rack to middle position and heat oven to 350 degrees.Adjust oven rack to middle position and heat oven to 350 degrees.

Instant Mashed Potato Gnocchi Al Forno

SERVES Serves 4

TIME1¾ hours

WHY THIS RECIPE WORKS

Gnocchi are both delicious and fun, and they can actually be easy to make—with a little help from a convenience product. We simply combined instant mashed potato flakes, all-purpose flour, salt, water, and a whole egg and stirred until the mixture formed a ball. After a 3-minute rest for the potato flakes and flour to fully hydrate and the dough to relax, we kneaded the dough and gave it another quick rest. Then we divided the dough into six even pieces and rolled each piece into a ¾-inch-thick log before cutting it into ¾-inch dumplings. We shaped the dumplings, added them to salted boiling water, and cooked them for about 1½ minutes. Then we tossed them with a simple tomato-basil sauce; dolloped them with ricotta cheese; covered them with whole-milk mozzarella; and broiled everything until the top was melted, gooey, and beginning to have some browned spots. These gnocchi also keep wonderfully in the freezer, extending their shelf life and making a future dinner even quicker if you make a batch to eat now and one to freeze. With this recipe and technique in hand, you'll be making gnocchi regularly at home instead of waiting for a night out.

INGREDIENTS

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

Sauce

2 tablespoons

2 garlic cloves, minced

1 (15-ounce) can tomato sauce

1 teaspoon sugar

¼ teaspoon pepper

¼ teaspoon

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

½ cup

1 ½ cups shredded

*

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.

1

INSTRUCTIONS

FOR GNOCCHI: Whisk potato flakes, flour, and salt together in large bowl. Whisk water and egg together in separate bowl. Add water mixture to potato flake mixture and stir with wooden spoon until fully combined and mixture forms dough ball. Let sit for 3 minutes for potato flakes and flour to hydrate.

2

Turn out dough onto lightly floured counter and knead until dough has texture of Play-Doh and springs back halfway when poked with your finger, about 3 minutes. Lightly dust dough with flour and let rest on counter for 5 minutes.

3

Divide dough into 6 equal pieces. On very lightly floured counter, roll 1 piece into ¾-inch-thick rope. Lightly dust rope with flour. Using floured bench scraper, cut rope crosswise into ¾-inch pieces; transfer gnocchi to lightly floured rimmed baking sheet. Repeat with remaining dough pieces.

4

Press gnocchi, cut side down, on tines of fork, then roll downward to create grooves. If dough sticks, dust your thumb and fork with flour. Return gnocchi to sheet.

5

FOR THE SAUCE: Adjust oven rack to 8 inches from broiler element and heat broiler. Combine oil and garlic in 12-inch broiler-safe skillet. Cook over medium heat until garlic is fragrant and just beginning to turn golden, about 2 minutes. Carefully stir in tomato sauce, sugar, pepper, and oregano. Bring to simmer, then remove from heat. Stir in basil. Cover to keep warm.

6

Bring 4 quarts water to boil in large pot over high heat. Add 1 tablespoon salt to boiling water. Add half of gnocchi, then stir gently to keep from sticking. Simmer until just cooked through and gnocchi float to top, about 1½ minutes. Using spider skimmer or slotted spoon, transfer gnocchi to skillet with sauce. Return water to boil and repeat with remaining gnocchi.

7

Toss gnocchi and sauce together in skillet. Dollop ricotta evenly over top. Sprinkle mozzarella over ricotta. Broil until cheese is evenly browned, about 3 minutes. Let sit for 5 minutes. Sprinkle with Parmesan and serve.

8

TO MAKE AHEAD: At end of step 4, gnocchi can be frozen on sheet. Once frozen, transfer to airtight container or zipper lock bag and keep frozen for up to 1 month. Cook from frozen and increase cooking time to 3 minutes.

Chewy Peanut Butter Cookies Recipe (ATK)

 Dry ingredients:

2 cups all purpose flour (250 g)

1 tsp baking soda

1 tsp salt

 

Wet ingredients:

1.5 cups brown sugar (275 g)

1 cup creamy peanut butter (250 g) (I used Jif)

2 Tbs honey (45 g)

1 tsp vanilla extract

4 Tbs melted butter (53 g)

2 eggs

 

1/2 cup roasted peanuts (chopped) (60 grams)

 

Whisk together dry ingredients.

Whisk together wet ingredients.

Add chopped peanuts to wet ingredients.

Add dry to wet ingredients.

Fold until just combined.

Scoop and roll into ball. (24 cookies, about 45 grams each)

Flatten to 2 inch diameter.

 

Bake at 350°F for 10-12 minutes (rotate halfway)

For bar cookies:

Strongly consider adding:

1 cup dark chocolate chips/chunks

Then:

Line 13 x 9 pan with Parchment paper. (cut corners at 45 degree angles, then slip into place.)

Press into pan with wet fingers.

Bake 18 - 22 minutes. (Rotate pan at 10 minutes or so.)

You can test with toothpick, should come out with just a few crumbs or none.

(I used all clad pan, so your time may vary.)

Total 3800 cal; 160 per cookie.

Adapted from

https://www.youtube.com/watch?v=NVe41gu3fpw

Meredith’s Olive Focaccia

 Olive Focaccia

150g sourdough starter

337.5g water

450 grams AP flour

1tsp yeast

105g olives

1.5 tsp salt 

 

1. Bloom yeast in luke warm water
2. Mix everything together (except olives) in kitchen aid with dough hook on low for 4-5 minutes 
3. Wait 20 minutes and add olives
4. Let raise for 4-5 hours in greased and covered bowl
5. Transfer into greased 9x13 pan
6. Cover and rest for 15 minutes 
7. Gently stretch dough into corners and rest 15 more minutes 
8. Dimple and generously cover in olive oil 
9. Bake for 20 minutes on 425°F or until internal temperature reaches 190°
10. Transfer to wire rack to cool

Grandma Helen's Easter Bread

Makes 4-5 large loaves or 3 round loaves

**Use a large, deep pot

1 stick melted oleo (butter) (do first so cools)
1.5 household or 2 small ones of yeast - dissolve in 1cup warm water and salt (Do first)
        **Or 2 Tbs. of instant yeast

Beat 1 dozen eggs
Add 3 cups sugar
        **if using Splenda tends to be a bit sweeter
1/2 mini bottle anise
2Tbs vanilla
2 cups milk
1/2 oz.  + lemon extract
1 orange rind + juice (add a bit more for extra flavor) Add in oleo (butter)

Add in yeast 

Beat well

Knead in 5lbs. flour--add flour as needed until dough is no longer sticky
        **test dough by pressing finger into it; should give lots of bounce back!!

Cover, let rise until double in bulk (about 2 hours)

Punch it down, cover on counter, let sit for an additional 1-2 hours

Cut dough into portions and shape into long torpedo-like loaves Place in SPRAYED loaf pans

Let rise for 3rd and final time

Place in oven at 325* 25-30 mins. ; check on

Ice using combo of powdered sugar and lemon juice, drip over, add sprinkles

Easy Bananas Foster

 Author: Gemma Stafford

Servings: Below I put in the doubled recipe.

Ingredients

• Butter: 4 tablespoons (60g)
• Dark brown sugar: 8 teaspoons (34g)
• Cinnamon: 0.8g
• Bananas: 4 bananas
• Dark rum: ½ cup (114ml)

Instructions

• Melt the butter, brown sugar, and cinnamon in a frying pan over medium heat and then add the bananas, cut side down.
• When the bananas are brown and caramelized, flip them over and brown the other side.
• Turn off the heat and let the pan cool for a minute or two.
• Slowly add the rum. Return to the heat and let the rum simmer for a minute or two, then evenly divide the bananas and sauce into your serving bowls.
• (Had to simmer this quite a while to cook down and thicken up, even a little. I was thinking of throwing in a little corn starch to see if that would bring it together. I chickened out.)
• Serve straight away topped with scoops of vanilla ice cream.

This was a great topping for French Toast Casserole.

King Arthur Vegetable Quiche

 From King Arthur

Ingredients

Crust

• pastry for 9" single-crust pie

Filling

• 1 cup (113g) grated cheese (such as cheddar, Gruyère, or Swiss)
• 3 large eggs (used 4)
• 3 tablespoons (21g) King Arthur Unbleached All-Purpose Flour
• 1/2 teaspoon table salt
• 1 1/2 cups (340g) buttermilk or milk (I used a cup of half and half and 1/2 cup milk)
• 1/2 to 1 teaspoon dried herbs, such as basil, thyme, oregano, marjoram (would probably either omit this or just use a little thyme)
• 1 teaspoon garlic, minced, optional (I used a bit of garlic powder as I was in a hurry)
• 2 cups sautéed or roasted vegetables*

*See "tips," below.

*We used roasted red peppers, marinated artichokes, sauteed mushrooms and onions, and sauteed spinach.

Topping (optional)

• 1 cup (113g) cheese, grated

Instructions

1. Preheat the oven to 425°F with a rack at the bottom.

2. To prepare the crust: Roll the pastry into a 13" circle and fit it into a 9" pie pan or 10" round tart pan. Trim the edges so there’s a 1" overhang all around, and crimp as desired.

3. (We used our all clad 9 inch round cake pans and this worked well. The plopped right out with the nonstick spray.)

4. Sprinkle the bottom of the crust with a thin layer of the cheese. This seals it, preventing it from becoming soggy. Set aside.*

5. *we just added the cheese into the filling, like a traditional quiche.

6. To make the filling: In a medium bowl, beat the eggs, flour, and salt until smooth. Whisk in the buttermilk.

7. Stir in the herbs, garlic, vegetables, and remaining cheese.  

8. Pour the filling into the prepared crust. Sprinkle with additional cheese, if desired.

9. To bake the quiche: Bake the quiche on the bottom rack for 15 minutes, then reduce the heat to 350°F and bake for an additional 35 to 40 minutes, until the crust is golden brown.

10. Remove the quiche from the oven and place it on a rack to cool completely before serving.

11. We did not put on the bottom rack and had to recook the crust on the cooktop! So don't do that!

Easy Baked French Toast Casserole Recipe

 From Kindly Unspoken website.

Ingredients

S

FRENCH TOAST

• 1 loaf of bread (Brioche or French recommended)
• 8 large eggs
• 1 1/2 cups milk
• 2 tsp cinnamon
• 1 tbsp vanilla extract
• 1/4 cup granulated sugar
• 1/2 tbsp orange juice (optional)

BROWN SUGAR CINNAMON TOPPING

• 4 tbsp unsalted butter, melted
• 2 tbsp light brown sugar
• 1 tbsp granulated sugar
• 1 tsp cinnamon
• 1/8 tsp salt

OPTIONAL TOPPINGS

• Maple Syrup
• Powdered Sugar
• Bananas Foster!

Instructions

• Start by spraying a 9×13 baking dish (we did this in our large oval corning wear) liberally with non-stick cooking spray.
• Next, cut or tear your bread into cubes or small pieces and place into a large bowl. Set aside.
• In a separate large mixing bowl combine eggs, milk, sugar, vanilla, cinnamon, and orange juice and whisk until combined.
• Pour the mixture over your bread cubes and gently fold until combined.
• Transfer coated bread to the prepared glass baking dish, cover, and refrigerate for a minimum of 2 hours or overnight.
• Once ready to bake, remove the casserole dish from the refrigerator and preheat oven to 375 degrees.
• Prepare your brown sugar cinnamon topping by combining melted butter, brown sugar, sugar, cinnamon, and salt in a mixing bowl. Whisk until smooth.
• Spoon mixture evenly over the top of your French toast casserole and bake in the oven for 35-45 minutes or until it is a light golden brown and your desired level of crispiness.
• Place on a wire cooling rack to cool for 10 minutes. (It came out bubbling and I thought it wasn't done, but letting it cool firmed it up nicely)
• If desired, top with sifted powdered sugar or a drizzle of this maple syrup and enjoy!