Betty Crocker Gnocchi

READY IN: 25mins
Recipe by Diane C 2

Avoid the step of cooking/baking potatoes to make gnocchi. Great recipe for weekdays when you crave gnocchi.

Top Review by gemini08

I have to admit, I did not have high expectations of this dish. Reluctantly I went out and bought potato flakes since I never have them in the house. The dough came together very fast and it was easy making the gnocchi shape. They cooked very fast and once cooked, had a very nice consistency, allthough the flavor was a tad bland. I topped them with a sage - brown butter sauce; well, what a lovely surprize, these gnocchi where delicious! If I had gotten them in a Restaurant, I would have never known the difference! Thank you for posting!Made and reviewed for PAC Spring 2013.

Ingredients Nutrition

  • 2 23 cups instant potato flakes
  • 2 23 cups water
  • salt
  • 1 egg
  • 2 14 cups flour

Directions

  1. Use only Betty Crocker Potato Buds. Make only 1 batch at a time. Do not double recipe. Use no milk, no butter.
  2. Bring water to a boil with a little salt added.
  3. Stir in Potato Buds. Let cool a little.
  4. Add 1 egg and mix.
  5. Add flour and mix well (with hands preferably).
  6. Roll into pencil strips and cut.
  7. May be frozen on cookie sheets and then packaged.
  8. To cook: in large pot, bring water to boil, add salt. Add gnocchi to water about 1/4 at a time, they will float to the surface when done. Remove with a slotted spoon and put into a bowl with some sauce of your choice.

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