Best Instant Potato Gnocchi Recipes

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INSTANT POTATO GNOCCHI



Instant Potato Gnocchi image

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

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

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

Steps:

  • 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 : Calories 250 calories, Fat 2g fat (0 saturated fat), Cholesterol 53mg cholesterol, Sodium 126mg sodium, Carbohydrate 50g carbohydrate (1g sugars, Fiber 2g fiber), Protein 8g protein.

INSTANT POTATO GNOCCHI



Instant Potato Gnocchi image

A quick and easy version of a robust Italian winter dish. It's versatile - use these "dumplings" as a pasta or a foundation for the entree (maybe my Smothered Mushroom Chicken? #113125). This recipe doubles or triples and works well with a simple tomato sauce, butter and sage, or with butter or good olive oil add a grind of black pepper and some Parmesan cheese. For my Smothered Mushroom Chicken recipe, this should be tripled.

Provided by SmHerndon

Categories     Potato

Time 40m

Yield 2 serving(s)

Number Of Ingredients 5

2/3 cup dry potato buds for instant mashed potatoes
2/3 cup boiling water
1 egg, room temperature,lightly beaten with a fork
1/2 teaspoon salt
1 1/2 cups all-purpose flour

Steps:

  • PUT the potato flakes or buds in a medium-size bowl and add the boiling water; stir until blended then let cool.
  • FOLD in the egg and salt with a wooden or plastic spoon or spatula.
  • ADD flour slowly, folding with the spatula, until you have a fairly firm dough that doesn't stick to the bowl.
  • TURN dough out onto a well floured surface and knead lightly into a ball.
  • You want just be able to work with the mixture without it sticking unduly- but too much flour will result in gnocchi that are more lead than light.
  • CUT dough in half and ROLL each half into a long cylinder about the thickness of your thumb.
  • Cut into bite-size pieces.
  • You can dust lightly with flour or semolina and set aside for a few hours.
  • TO COOK- put 6 to 8 gnocchi in a few quarts of boiling, salted water (too many at once interferes in the cooking process).
  • As the gnocchi rise to the top of the pot, remove them with a slotted spoon and put them in a sieve over a plate to drain further until you are ready to serve.
  • Repeat until all are cooked.

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