44. HOME MADE GNOCCHI

Budding chefs will love this 'hands on' recipe.

Before you begin:

•	Kitchens can be dangerous so make sure you have just read the Kitchen Safety Checklist.
•	Check with Mum or Dad that you are allowed to cook.
•	So the food doesn’t get any germs wash your hands with warm soapy water and dry them well.
•	Read the recipe through before you begin and get out all the equipment and ingredients you will need.
•	Don’t forget to have fun, and the best cooks ALWAYS clean up their mess.

Makes: 4–5

Here’s what you need:
• 1 cup Edgell Instant Mash
• 1 1/2 cups boiling water
• 1 egg yolk
• 3/4 cup plain wholemeal flour
• Leggo's Pasta Sauce of your choice, heated
• low fat Parmesan cheese for serving

Here’s how to do it:

1.	Place Edgell Instant Mash in a large bowl. Carefully add boiling water and mix with a fork until it resembles mashed potato. Add egg yolk and stir well.
2.	Add plain flour and mix with a wooden spoon until all the flour is mixed in and mixture is thick.
3.	Sprinkle some extra plain flour on the bench. Take 1/2 cup of the potato mixture and roll into a long sausage shape. Cut 2cm pieces and place onto a floured tray. Continue with remaining mixture.
4.	Bring a large saucepan of water to the boil. Carefully place the gnocchi pieces in the water and cook for 5 minutes or until they float to the surface.
5.	Remove gnocchi with a slotted spoon. Serve with a hot pasta sauce of your choice and sprinkle with a little grated parmesan cheese.

Setting Up Time: 30 minutes

Cooking Time: 5 minutes

HOT TIP: Leggo's Napoletana, Basilico or Primavera Pasta Sauce would all go well
with gnocchi.