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Author Notes: a very dear, old friend recipe....
An easier version of an Italian favorite, using instant potatoes. This recipe can easily be double, etc. Make multiple batches and freeze. —Jen Smallwood
Serves 2 (but just double for 4)
- 1 cup Dry Potato Flakes
- 1 cup Boiling Water
- 1 Egg, beaten
- 1 teaspoon Salt
- 1/8 teaspoon Ground Black Pepper
- 1 1/2 teaspoons All-purpose flour
- 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.