Ingredients
The following ingredients have 4 Servings
- 1 pouch (4.7 oz) Betty Crocker™ roasted garlic mashed potatoes
- 1 1/2 cups milk
- 3 tablespoons butter, melted
- 1 egg, beaten
- 2 1/4 cups Gold Medal™ all-purpose flour
- 1/2 teaspoon baking powder
- 1 cup heavy whipping cream
- 1 cup shredded Parmesan cheese
- 1/2 teaspoon salt
- 1 1/2 teaspoons lemon juice
- 1/4 cup chopped fresh Italian (flat-leaf) parsley
- 1 teaspoon chopped fresh thyme leaves
Instruction
- In 6-quart or larger saucepan, heat 4 quarts water to boiling over medium heat. Meanwhile, in 2-quart microwavable bowl, mix potatoes, milk and melted butter. Cover; microwave on High 4 to 6 minutes or until steaming. Uncover; let stand 2 minutes. Stir in egg. Stir in 1 cup of the flour and the baking powder.
- Spread 1 cup of the flour on work surface. Place remaining 1/4 cup flour in medium bowl. Transfer dough to work surface; knead to incorporate flour. Continue to knead 3 to 4 minutes longer or until dough is smooth. Divide dough into 4 pieces. Shape one piece into smooth ball, then shape to form 3/4-inch diameter log. Using knife, cut 1/2-inch pieces of dough; transfer to bowl of flour, and shake bowl to coat gnocchi in flour. Repeat with remaining 3 pieces of dough. Thoroughly toss to coat all gnocchi in flour.
- Meanwhile, in 4-quart saucepan, heat whipping cream just to boiling over medium heat. Remove from heat; stir in Parmesan cheese and salt. Stir in lemon juice.
- Add gnocchi to boiling water; return to boiling. Once gnocchi begin to float, reduce heat to simmering; cook 2 minutes. Using slotted spoon, transfer to mixture in saucepan; toss to coat. Stir in herbs.