Quick Gnocchi by Sandy Metzler

Submitted by andrealeev

"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."

 

• Ready In: 15mins
• Ingredients: 6
• Serves: 2

ingredients

• 236.59 ml instant potato flakes
• 236.59 ml boiling water
• 1 egg
• 4.92 ml salt
• 0.61 ml ground black pepper
• 354.88 ml all-purpose flour

directions

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.

Reviews

[Annie M.]

I am going to try this today ...... I tried something different and it was awful.... so now Ms. Sandy , I am going to try yours ..... Thanks Annie

 

[sandsted]

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

 

[Ms. Cooky]

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.

 

[Rainette]

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