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Instant Potato Gnocchi Recipe

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This tasty gnocchi is much easier than it looks and contains almost no saturated fat. “Just serve with your favorite jarred pasta sauce, and you’re set!” Sarah Ott — Blanchardville, Wisconsin

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Instant Potato Gnocchi Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

20 10 30

Ingredients

1 cup mashed potato flakes
1 cup boiling water
1 eggs, lightly beaten
1-1/2 cups all-purpose flour
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
6 cups water
Pasta sauce of your choice
Grated Parmesan cheese, optional

Directions

Place potato flakes in a large bowl. Stir in boiling water; add egg. Stir in flour and seasonings. On a lightly floured surface, knead 10-12 times, forming a soft dough.
Divide dough into four portions. On a floured surface, roll each portion into 1/2-in.-thick ropes; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork.
In a large saucepan, bring water to a boil. Cook gnocchi in batches for 30-60 seconds or until they float. Remove with a slotted spoon. Serve with sauce; sprinkle with cheese if desired. Yield: 4 servings.

Nutritional Facts 1-1/2 cups (calculated without sauce and cheese) equals 250 calories, 2 g fat (trace saturated fat), 53 mg cholesterol, 126 mg sodium, 50 g carbohydrate, 2 g fiber, 8 g protein.

Originally published as Instant Potato Gnocchi in Healthy Cooking February/March 2010, p12

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Reviews for Instant Potato Gnocchi (5)

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Instant Potato Gnocchi

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Reviewed on Nov. 11, 2011 by Carol39110

This is good, but I am still working on my technique so the gnocchi isn't as tough.

Reviewed on Sep. 16, 2011 by annsway1

Cool the potatoes to luke warm before adding the egg or you'll have scrambled egg in this recipe. I wouldn't change anything else. This is a modern recipe the young people should enjoy!

Reviewed on Aug. 09, 2011 by Sally Miner

This was very easy to make and my husband and I really enjoyed it. I agree with other posters I think I will change up the spices maybe adding Italian seasoning and oregano. This is a keeper!