Cheat's Gnocchi

This recipe was born from a family of campers that love good food. My mum's famous gnocchi was invented while camping. No, we are not Italian, but based on how we eat we might as well be. The dehydrated potato was a genius play by my mum plucked from the wisdom of a Melbourne chef, so I reckon it's been given the all-clear in terms of being allowed. It truly makes gnocchi at home so simple! The easiest gnocchi that ever lived and the softest too. And the Amaretti biscuits for crunch? You have to trust me on that one!

Cheats Gnocchi Photo: supplied

Ingredients

Sauce 

• 120g garlic butter
• 1 bunch oregano or sage, sprigs picked
• juice of 1 lemon
• 50g Amaretti biscuits *
• shaved Manchego (sub with parmesan or grana padano to serve)
• baby basil leaves to serve

Gnocchi 

• 2 cups (100g) dehydrated potato flakes
• 1 cup (250ml) of boiling water
• 1 egg
• 1/2 cup plain flour, plus extra for dusting

Method

To makes cheats gnocchi, combine dehydrated potato and boiling water in a large bowl and mix to combine. Stand to cool slightly. Add egg and a pinch of salt and pepper and mix to combine - I like to use my hand to do this. Add flour and incorporate into the dough gently until it forms a ball, working the dough like you would a scone dough. The mixture might seem dry at first but with each fold, it should come together.

Divide into 4 pieces, then roll each piece into a 2cm thick sausage. Transfer to a piece of baking paper and cut into 2cm pieces. Use a fork to push down and roll on each piece - this adds to the surface area, creating grooves which help grab more sauce (read: flavour). Bring a large saucepan of salted water to the boil.

Meanwhile, place butter and herbs in a saucepan over medium-high heat. Melt then cook for 3-4 minutes until the foam subsides and you're left with light brown butter and crisp leaves. Stir through lemon juice and season to taste.

Use baking paper to lift gnocchi and add to boiling water.

Cook for 1-2 minutes or until gnocchi float to the surface. Remove with a slotted spoon and add to a prepared sauce. Cook sauce and gnocchi over high heat for 1 minute or until warmed through.

Divide gnocchi among serving bowls and scatter with Amaretti, shaved Manchego and baby basil leaves to serve.

Note: The specialty ingredients Amaretti biscuits and Manchego chees are found in most delis and Italian grocers. Dehydrated potato flakes/instant mash can be found in all supermarkets, usually near the canned vegetables. Just check the ingredients list; it should be 100% dehydrated potato and nothing else.