Total Time
Prep 30 mins
Cook 10 mins

A quick and easy version of a robust Italian winter dish. It's versatile - use these "dumplings" as a pasta or a foundation for the entree (maybe my Smothered Mushroom Chicken? #113125). This recipe doubles or triples and works well with a simple tomato sauce, butter and sage, or with butter or good olive oil add a grind of black pepper and some Parmesan cheese. For my Smothered Mushroom Chicken recipe, this should be tripled.

Ingredients Nutrition


  1. PUT the potato flakes or buds in a medium-size bowl and add the boiling water; stir until blended then let cool.
  2. FOLD in the egg and salt with a wooden or plastic spoon or spatula.
  3. ADD flour slowly, folding with the spatula, until you have a fairly firm dough that doesn't stick to the bowl.
  4. TURN dough out onto a well floured surface and knead lightly into a ball.
  5. 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.
  6. CUT dough in half and ROLL each half into a long cylinder about the thickness of your thumb.
  7. Cut into bite-size pieces.
  8. You can dust lightly with flour or semolina and set aside for a few hours.
  9. TO COOK- put 6 to 8 gnocchi in a few quarts of boiling, salted water (too many at once interferes in the cooking process).
  10. 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.
  11. Repeat until all are cooked.
Most Helpful

4 5

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!

5 5

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.

5 5

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.