Nyokee or Gnocchi Recipe

All recipes posted here are a composite of random recipes found online, in various cookbooks, taken from family, friends, neighbors and dishes/creations I have tried and/or made myself. Any similarity to people's personal or unique family recipes is purely coincidental, and no one actually owns the rights to any food combinations if you think about it. No matter how unique. Food for thought?!



INGREDIENTS:



Instant Potato Mix (or make mashed potatoes from scratch)
One egg
Olive oil
Hot or mild Marinara sauce
Melted butter
Romano or Parmesan cheese


Gnocchi/Nyokee


1 Container Whole-milk Ricotta Cheese (15 – 16 oz.)
2 Large Slices White Bread, crusts removed and bread torn into quarters
1 Large Egg
2 Tablespoons Minced Fresh Basil
2 Tablespoons Minced Fresh Parsley
Table Salt
1/4 Teaspoon Ground Black Pepper
1/2 Grated Parmesan Cheese
6 Tablespoons All-purpose Flour



Sauce:


4 Tablespoons Unsalted Butter, cut into 4 pieces
2 Tablespoons Minced Shallot
2 Teaspoons Minced Fresh Sage
1 Teaspoon Fresh Lemon Juice
1/8 Teaspoon Table Salt





These are pretty tasty and not too hard to make, especially if you use an instant potato mix. You can also make it with Ricotta Cheese instead or you can go though the trouble of pealing, boiling and mashing potatoes, it's up to you. Otherwise prepare the instant potatoes according to the directions on the package or the Ricotta Cheese. To make Gnocchi/Nyokee for two people, simply prepare a 2 person serving size of the instant potatoes. Beat the egg into the instant potatoes or Ricotta Cheese, and then mix in enough flour to form a slightly sticky dough but not too sticky. Roll the dough into strands about one inch in diameter. Slice the strands into small pieces. Dip a finger in flour to keep it from sticking to the Gnocchi/Nyokee and press down in the center of each piece to form a little pillow. Drop the pillows into boiling water that contains a Tablespoon of olive oil. The olive oil will prevent the pieces from sticking together while cooking. Stir the Gnocchi/Nyokee occasionally. Boil until most of the pieces float to the top, and then pour them out into a colander and drain excess water. Arrange the Gnocchi/Nyokee on a cookie sheet. Baste the pieces with melted butter and sprinkle with Romano or Parmesan cheese. Broil in the oven until Gnocchi/Nyokee turns golden brown. This step is optional in the Gnocchi/Nyokee recipe and will take only a few minutes. Check on them frequently to make sure you do not burn them. Finally serve Gnocchi/Nyokee with hot or mild Marinara sauce for dipping and/or you can drizzle olive oil with garlic and herbs over it.