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Turmeric Mashed Potato Gnocchi

An adaptable pasta alternative for those with chewing and swallowing challenges.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course, Side Dish
Cuisine: Italian
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups smooth mashed potatoes skins removed
  • 1/4 tsp ground turmeric
  • 1-2 tbsp potato starch or corn starch amount varies by level, see below
  • Salt to taste
  • Optional: 1-2 tbsp soft grated Parmesan or nutritional yeast for flavor

Equipment

  • Large pot (for boiling potatoes)
  • Potato masher or ricer
  • Mixing bowl
  • Spoon or piping bag
  • Steamer basket or pan for sautéing
  • Tray for shaping gnocchi

Method
 

  1. Peel, boil, and mash your potatoes until very smooth. Let them cool until warm.
  2. In a bowl, combine mashed potatoes with turmeric, salt, and 1 tablespoon of starch. If adding Parmesan or nutritional yeast, mix that in too.
  3. Stir gently; you want a soft, cohesive mixture that holds its shape but stays light. If the mixture feels too sticky or loose, add a little more starch, 1 tsp at a time.
  4. Dust a tray lightly with starch. Using a spoon or your hands, roll small portions of dough into soft logs or bite-size pillows. (For higher levels of modification, scoop or pipe the mixture instead of rolling.)
  5. For soft and tender gnocchi: steam the pieces for 4–5 minutes until heated through. For more traditional gnocchi: you can also pan-sauté gently in butter or oil until just golden
  6. Plate with your favorite sauce: herbed butter, soft cream sauce, pureed vegetables, or meat sauce depending on your needs

Notes

Calories will vary depending on the way you top the gnocchi.