Prep 10 mins
Cook 2 mins
Instant potato flakes makes these quick and fast --- instead of pinching off pieces of dough roll the dough into a 1/2-inch diameter rope and then slice into about 1-inch long pieces, you may indent the center with a fork or your finger --- the dough may be shaped covered with plastic wrap and refrigerated until ready to cook or you may freeze the shaped uncooked gnocchi just drop them into boiling water still in their frozen state, do not thaw --- this recipe was developed using instant potato flakes, subsitiuting cooked mashed potatoes will not produce the same results --- these are best if heated up in a tomato or cream sauce or pan fryed with garlic and butter then sprinkled with Parmesan cheese :)
- Boil water in a medium pot until at a light simmer.
- Meanwhile pour about 3-4 tablespoons oil in a medium bowl.
- Place the instant potato flakes, garlic powder and salt in a medium bowl; add in hot water and stir with a spoon until thickened (about 1 minute).
- Mix in beaten eggs until combined.
- Add in 1-1/2 cups flour and mix well to create a manageable dough (if the mixture seems too moist add in a small amount more of flour until the dough holds together, you may need up to 2 cups flour).
- Using hands gently knead the dough until smooth.
- Using floured hands pinch off a little over 1 tablespoon of dough then roll into a ball or desired shape (at this point you may freeze).
- Drop into the simmering water until they rise to the top (this will only take about 2-3 minutes).
- Remove with a slotted spoon and place into the oiled bowl.
The easiest, fastest and yes, the best gnocchi recipe I ever tried! They do almost double in size when cooking, I would keep that in mind when making the shapes. I used only about 1 ts dough for each.
This is VERY good and much easier than the traditional recipe with boiled potatoes I usually make. However, my dough was WAY too moist. I probably used about 3 cups of flour, not including the flour I used on the table to stretch it into ropes. I would make a couple of suggestions to avoid this:1) Make sure you use enough potato flakes, or perhaps even slightly mound your measurements. This will ensure a proper thickness to the dough without having to over-add flour, which can make it tough. 2) let the dough rest a little while before roping/pinching to give it a chance to cool. I found that as the dough cooled off, it was stiffer and much more manageable. 3) Make your gnocchi
I've used this a few times now with excellent results! I don't like instant potato flakes for anything else but this recipe, but I can't tell that the gnocchi has them compared to the much more labor intensive way of making homemade gnocchi. Thanks for posting, I will enjoy gnocchi more often with a faster, easier way to prep it!