Quick Gnocchi

Quick Gnocchi
  • PREP TIME
    10 mins
  • COOK TIME
    5 mins
  • TOTAL TIME
    15 mins
  • SERVING
    2 People
  • VIEWS
    1.5K

Craving the pillowy perfection of gnocchi but short on time? This streamlined recipe, using instant mashed potatoes, delivers a satisfyingly simple take on the Italian classic. Perfect for a weeknight meal or a speedy side dish!

Ingridients

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Nutrition

  • Carbohydrate
    91 g
  • Cholesterol
    93 mg
  • Fiber
    4 g
  • Protein
    15 g
  • Saturated Fat
    1 g
  • Sodium
    1225 mg
  • Sugar
    1 g
  • Fat
    4 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 7 mins In a medium bowl, combine the potato flakes and boiling water. Stir until the flakes are fully absorbed and the mixture is smooth. Allow to cool slightly (about 5-7 minutes).

Image Step 02
02 Step

Recipe View 5 mins Stir in the beaten egg, salt, and pepper. Gradually incorporate the flour, mixing until a fairly stiff dough forms. The dough should be slightly sticky but manageable. (about 3-5 minutes)

Image Step 03
03 Step

Recipe View 3 mins Turn the dough out onto a well-floured surface. Knead gently for a minute or two, just until the dough comes together into a smooth ball. Divide the dough in half. (about 2-3 minutes)

Image Step 04
04 Step

Recipe View 7 mins Roll each half into a long, thin rope, about 1/2 inch in diameter. Using a floured knife or dough scraper, cut the ropes into 3/4-inch pieces to form the gnocchi. For a traditional touch, roll each gnocchi over a fork to create ridges. (about 5-7 minutes)

Image Step 05
05 Step

Recipe View 1 mins Bring a large pot of salted water to a rolling boil. Gently drop a small batch of gnocchi into the boiling water. (about 1 minutes)

Image Step 06
06 Step

Recipe View 10 mins As the gnocchi cook, they will rise to the surface. Once they float for about 30 seconds, remove them with a slotted spoon and transfer them to a bowl. Repeat with the remaining gnocchi. (about 5-10 minutes)

Image Step 07
07 Step

Recipe View 1 mins Serve immediately with your favorite sauce. A simple tomato sauce, pesto, or brown butter sage sauce are all excellent choices.

For best results, don't overwork the dough. Over-kneading will result in tough gnocchi.
If the dough is too sticky, add a little more flour, a tablespoon at a time, until it reaches the desired consistency.
Gnocchi can be made ahead of time and frozen. Spread the uncooked gnocchi in a single layer on a baking sheet and freeze until solid. Once frozen, transfer to a freezer bag for longer storage. Cook directly from frozen, adding a minute or two to the cooking time.
For a richer flavor, brown the cooked gnocchi in a pan with butter or olive oil before serving.

Kathryn Waters

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 502 Ratings)
Total Reviews: (4)
  • Lew Hyatt

    This recipe is a lifesaver on busy weeknights! The gnocchi turned out surprisingly light and fluffy.

  • Bethel Mann

    I was skeptical about using instant potatoes, but these gnocchi were delicious! My kids loved them.

  • Chaim Grady

    Freezing them worked perfectly. It's so convenient to have homemade gnocchi ready to go.

  • Terrell Roob

    I added a pinch of nutmeg to the dough for a little extra flavor. Will definitely make this again!

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