Prep 30 mins
Cook 6 mins
this recipe is made with instant potatoes. Is fast and easy. These dumplings come out firm and yet smooth, not chewy or gummy to the tooth.
- 2 cups boiling water
- 2 cups instant potato flakes
- 1 teaspoon salt
- 2 teaspoons olive oil
- 2 beaten egg yolks
- 2 cups all-purpose flour
- 1 pinch nutmeg (optional)
- Boil the water, add the salt, oil, and potato flakes. Stir until well combined. Cover with saran and let cool to room temperature.
- Beat in the two egg yolks only, and stir well.
- On a board place the two cups all purpose flour, and add the potato mixture. Knead all together well until combined. This will work do not add any more liquids, just keep kneading together. You will now have a smooth slightly sticky dough.
- Cut small piece of dough and roll out into finger width ropes. Cut each rope into small 1/2 inch size little pillows. Place onto a parchment lined cookie sheet single layer and fast freeze.
- When frozen solid, place into freezer baggies and return to freezer for future use.
- This is a tip: do not leave dough on counter covered to roll out or finish later. Always fast freeze after cutting. The reason I do this is that sometimes, the humidity , flour, potato reactions, after sitting out can make everything return back to the soft gooey stage. Has happened to me when I used regular bolied fresh potatoes, so I always do this now.
- When ready to serve, bring large pot of boiling water to a boil, and season with one tablespoons salt.
- When rapidly boiling add frozen gnocchi, and stir so they don't stick to bottom. When all gnocchi float to the top let cook another two minutes, then drain.
- Serve with your favourite tomato sauce and meatballs, or with roasted chicken and a sage butter sauce, or even after pan frying chops or steak, remove meat, and pan fry frozen gnocchi in the steak fat until golden brown, and warmed thru. You can also add these to chicken broth just before serving to have a chicken dumpling soup. Lots of things you can do with gnocchi right out of the freezer.
I have always discriminated against instant potatoes, but when it comes to gnocchi instant potatoes really are the way to go. This produced my best gnocchi yet--very light and smooth, great texture. I added some Parmesan cheese to the potatoes while hot and I plan to try Asiago next time. I really would recommend this recipe to anyone who hasn't made gnocchi before.
This recipe was so easy to make and really good! I have a very small freezer and was able to get around freezing the gnocchi in single layers by rolling each "gnocchi snake" in flour before cutting it into the individual gnocchi and piling them on top of each other. This way, the gnocchi froze nicely without sticking to each other. Once in boiling water, the extra flour comes off and is drained off in the colander. We ate these with a light bechamel sauce with bits of ham and caramelized onions - YUM!
I was invited to my DD's for dinner, and the two of us decided we would try making gnocchi. A good friend makes these all the time, so I was quite familiar with the finished product and I was interested to see if this recipe would hold up to hers! My challenge in this recipe was figuring out how to shape them properly...which, after I got the hang of it, they turned our really well. I served them with a simple rose sauce. I would definately come back to this recipe, as it was almost fool proof!!! Thanks for the posting!!