Celebrate Halloween with Idaho’s Spookiest Spud Recipes
Spooky Potato Gnocchi is equal parts scary and delicious; the perfect dish to prepare for Halloween.
Eagle, ID, October 19, 2022 – Halloween is here and the Idaho Potato Commission (IPC) has a few frighteningly delicious recipes you’ll want to serve this spooktacular month! From pre-trick-or-treating snacks to sweet treats to more sophisticated fare for adults, the collection of 25+ recipes will keep everyone in the Halloween spirit.
Here are a few favorites:
Colorful Trick or Treat Air Fryer Potato Chips: These crispy treats are easy to make and hard to resist! To add some spook to these spuds, use cat, bat or pumpkin cookie cutters and toss in a black seasoning mix.
Spooky Skull Vegan Pot Pies: They say presentation is everything and we agree, but it’s got to taste good too! Prepare the stew while the dough chills and shape your skulls as the oven heats to be super-efficient with your time. Warning: we advise against using see-through covers when storing this meal to avoid being spook’d when reaching for a midnight snack.
Spooky Potato Soup: Who dares on Halloween eve to taste the green swamp soup? We recommend serving the soup in small plastic caldrons you can buy at a local party store. Cut up veggies like peppers, carrots, and tomatoes, and let the kiddos create their monster!
Spooky Potato Gnocchi elevates potatoes to a shockingly good Halloween scare and is fully customizable to your dietary needs. Idaho potatoes are boiled and mashed to combine with flour and salt to create your gnocchi dough. For bonus points, grab a themed cookie cutter and dye your gnocchi black or white to fully embrace the season. Place them on top of a bed of sauce and bake until it bubbles.
Spooky Potato Gnocchi
Ingredients:
- 2 large russet Idaho® potatoes (or try purple Idaho® potatoes for a fun color!)
- 1½ cups gluten-free baking blend, wheat flour, or oat flour, divided
- ½ teaspoon salt
- Coloring (food-grade charcoal or food color), optional
- Tomato pasta sauce, jarred or homemade
- Cheese, vegan or regular
Directions:
- Peel the potatoes and cut them into small chunks. Boil until tender, and drain well in a colander.
- Transfer to a large mixing bowl and mash well.
- Add in ½ cup of flour and salt. Mix well with your hands, adding the other 1 cup of flour a ½ cup at a time.
- Flour a large cutting board and turn out half the dough. Pat flat, about ⅓˝ thick.
- Cut out festive and spooky shapes with small cookie cutters. Repeat until all dough is used.
- Spread a thick layer of tomato pasta sauce in a large casserole dish, place gnocchi on top, then add a sprinkle of vegan or regular cheese.
- Bake at 350° for 20 minutes or until the sauce starts to bubble.
- Enjoy!
About The Idaho Potato Commission
Established in 1937, the Idaho Potato Commission (IPC) is a state agency responsible for promoting and protecting the famous “Grown in Idaho®” seal, a federally registered certification mark that assures consumers are purchasing genuine, top-quality Idaho® potatoes. Idaho’s growing season of warm days and cool nights, ample mountain-fed irrigation and rich volcanic soil, give Idaho® potatoes their unique texture, taste and dependable performance. These ideal growing conditions are what differentiates them from potatoes grown in other states. For more information, visit www.idahopotato.com.
