Instant Potato Gnocchi
- Ready In:
- 40mins
- Ingredients:
- 5
- Serves:
-
2
ingredients
- 2⁄3 cup dry potato buds for instant mashed potatoes
- 2⁄3 cup boiling water
- 1 egg, room temperature,lightly beaten with a fork
- 1⁄2 teaspoon salt
- 1 1⁄2 cups all-purpose flour
directions
- PUT the potato flakes or buds in a medium-size bowl and add the boiling water; stir until blended then let cool.
- FOLD in the egg and salt with a wooden or plastic spoon or spatula.
- ADD flour slowly, folding with the spatula, until you have a fairly firm dough that doesn't stick to the bowl.
- TURN dough out onto a well floured surface and knead lightly into a ball.
- You want just be able to work with the mixture without it sticking unduly- but too much flour will result in gnocchi that are more lead than light.
- CUT dough in half and ROLL each half into a long cylinder about the thickness of your thumb.
- Cut into bite-size pieces.
- You can dust lightly with flour or semolina and set aside for a few hours.
- TO COOK- put 6 to 8 gnocchi in a few quarts of boiling, salted water (too many at once interferes in the cooking process).
- As the gnocchi rise to the top of the pot, remove them with a slotted spoon and put them in a sieve over a plate to drain further until you are ready to serve.
- Repeat until all are cooked.
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Reviews
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Great way to use up dried potatoes! I was able to use just over 1 cup of flour and they seemed to be the right texture. One hint: they will grow a little in cooking so you should cut them a little smaller than you are going for. I had this with tomato pasta sauce but they really lend themselves toward a cream based sauce. I'm not wanting that many calories though!
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These turned out wonderful.We are gluten free and I had been afraid to make gnocchi because so much of my gluten free recipes come out horrible but this recipe was wonderful. I used my own gluten free flour mix ( 1 cup brown rice flour +1/3 cup each potato starch, tapioca starch and sweet rice flour) .I did not have to use xanthan gum. I did use a little less flour than stated but I added a few tablespoon of grated parmesan so that may be why. They cooked up beautifully they did not fall apart or come out too dense. Wonderful recipe.
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This recipe even worked with Gluten-Free flour mix. I only used 1 cup of g/f flour mix instead of 1 1/2 cups of the regular flour. They might come out best with sweet rice flour because it has a higher starch content, but they were not too dense with the g/f flour mix. These are so easy my 2 1/2 year old helped me make them! Will also be trying them for chicken and dumplings soup.
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Very good. I added some basil, garlic, and chives, and I topped with a simple throw-together spaghetti sauce. Next time I make this, I'll divide the dough into smaller pieces and probably do a creamy, cheesy sauce instead. My husband didn't believe they were made with potatoes! He asked if I could use these in our next batch of chicken and dumplings ;)
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So simple, and as good as "real" gnocchi! I added some grated parmesan in step 1, used garlic salt and dried basil to give the dough more flavor. I also did a batch using the "wild mushroom ravioli" filling recipe I got from this site, just rolled the filling into the dough and cut with a bench scraper. Delicious with a creamy gorgonzola sauce. A new favorite recipe for me!
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RECIPE SUBMITTED BY
Recently, cooking has become my favorite hobby! It is hands-on, involves reading, and new ideas and people. Also, my honey is sure happy about it (but not the weight he has gained)!