Instant Potato Gnocchi

Name: Instant Potato Gnocchi
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Europe, Italian
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

Total Time Prep/Total Time: 30 min.

Yield 4 servings

Test Kitchen Approved

Skip the hassle of peeling and shredding potatoes with this instant potato gnocchi recipe. Using potato flakes, water, egg, flour and herbs for incredible flavor, it's a quick winner for comforting meals at home.

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.

Nutrition Facts

1-1/2 cups: 250 calories, 2g fat (0 saturated fat), 53mg cholesterol, 126mg sodium, 50g carbohydrate (1g sugars, 2g fiber), 8g protein.

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

Recipe Creator