Kittencal's Easy Gnocchi
photo by Sherae
- Ready In:
- 12mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 2 cups instant potato flakes (you may use flavored instant potato flakes)
- 1⁄4 teaspoon garlic powder (may omit if desired I like to add it in)
- 1 teaspoon salt (or to taste, I use seasoned salt)
- 2 cups hot water
- 2 eggs, slightly beaten
- 1 1⁄2 - 2 cups all-purpose flour
- oil (as needed)
directions
- 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.
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Reviews
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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!
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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
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These are great. Even with a little more flour, my dough was pretty sticky (it's probably humidity here in FL), so I just stood at the stove making dough balls and tossing them into the boiling water as I went along then plucking the done ones out as they came floating to the surface. I used butter & herb potato mix, which I tried with a spaghetti sauce, though I was enjoying them plain too. Love the pan-frying idea someone posted- will have to try that. Good stuff.
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