Quick Gnocchi
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"An easier version of an Italian favorite, using instant mashed potatoes. This recipe can easily be double, tripled, etc. I make multiple batches, and freeze. To freeze, put on cookie sheets until frozen, and then put into plastic bags. Serve with your favorite spaghetti sauce."
Original recipe yield: 2 servings.
- Prep Time:
- 10 Minutes
- Cook Time:
- 5 Minutes
- Ready In:
- 15 Minutes
- Servings:
- 2
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INGREDIENTS:
- 1 cup dry potato flakes
- 1 cup boiling water
- 1 egg, beaten
- 1 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 1/2 cups all-purpose flour
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DIRECTIONS:
- Place potato flakes in a medium-size bowl. Pour in boiling water; stir until blended. Let cool.
- Stir in egg, salt, and pepper. Blend in enough flour to make a fairly stiff dough. Turn dough out on a well floured board. Knead lightly.
- Divide dough in half. Shape each half into a long thin roll, the thickness of a breadstick. With a knife dipped in flour, cut into bite-size pieces.
- 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.
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