Quick Gnocchi by Sandy Metzler

Total Time
Prep 10 mins
Cook 5 mins

This makes gnocchi sooo easy. Thank you Sandy. I married an Italian who loves this dish! I have also added parmesan cheese for something different. I freeze the gnocchi before boiling for easier handling as well as make double batches to save for later. They freeze very well.


  1. Place potato flakes in a medium-size bowl. Pour in boiling water; stir until blended. Let cool.
  2. Beat egg and stir in salt and pepper. Blend in enough flour to make fairly stiff dough. Turn dough out on a well floured board. Knead lightly.
  3. Divide dough in half (I do fourths for easier working). Shape each half into a long thin roll, the thickness of a breadstick. With a knife dipped in flour, cut into bite size pieces. For a more authentic shape, roll against a fork tine and pinch a bit.
  4. Place a few gnocchi in boiling water. As the gnocchi rise to the top of the pot, remove them with a slotted spoon. Repeat until all are cooked. Top with tomato sauce.
  5. These can be made ahead and frozen.
Most Helpful

This was very easy - great! I didn't bother to freeze them or pick them out of the water individually.

sandsted September 17, 2007

These were good but did taste a little like instant potatoes. I made them in advance like the recipe stated and dusted them with flour, but they stuck together and I had to reroll them. Next time I'll lay them single layer on a cookie sheet and freeze them.

Ms. Cooky November 18, 2006

Yummy! Thanks for the recipe. My husband went back for seconds even though he was full =) We had ours with basil pesto and cream.

Rainette November 15, 2006