Fall

"quick Gnoccki"

July  2, 2014
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)
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 teaspoons All-purpose flour
In This Recipe
Directions
  1. 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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