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Serves
2 (BUT JUST DOUBLE FOR 4)
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 S
Ingredients
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1 cup
Dry Potato Flakes
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1 cup
Boiling Water
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1
Egg, beaten
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1 teaspoon
Salt
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1/8 teaspoon
Ground Black Pepper
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1 1/2 teaspoons
All-purpose flour
Directions
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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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