Best Quick Gnocchi Recipes

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QUICK GNOCCHI



Quick Gnocchi image

An easier version of an Italian favorite, using instant mashed potatoes. This recipe can easily be double, tripled, etc. I make multiple batches, and freeze. To freeze, put on cookie sheets until frozen, and then put into plastic bags. Serve with your favorite spaghetti sauce.

Provided by Sandy Metzler

Categories     World Cuisine Recipes     European     Italian

Time 15m

Yield 2

Number Of Ingredients 6

1 cup dry potato flakes
1 cup boiling water
1 egg, beaten
1 teaspoon salt
⅛ teaspoon ground black pepper
1 ½ cups all-purpose flour

Steps:

  • 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.

Nutrition Facts : Calories 462.3 calories, Carbohydrate 91.3 g, Cholesterol 93 mg, Fat 3.5 g, Fiber 4.2 g, Protein 14.8 g, SaturatedFat 1 g, Sodium 1224.6 mg, Sugar 1.3 g

SPINACH AND RICOTTA GNOCCHI WITH QUICK TOMATO SAUCE



Spinach and Ricotta Gnocchi With Quick Tomato Sauce image

Provided by Anne Burrell

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 16

2 pounds fresh ricotta cheese, wrapped in cheesecloth and hung overnight in refrigerator
1 (9-ounce box) frozen spinach, defrosted and water squeezed out
4 eggs
2 cups grated Parmigiano-Reggiano, plus more for sprinkling
2 to 3 grates fresh nutmeg
Kosher salt
1/4 to 1/2 cup all-purpose flour, plus more for the outside of the gnocchi
Semolina, for holding the gnocchi
12 to 15 super-ripe plum tomatoes
Extra-virgin olive oil
1 small onion, finely diced
Kosher salt
Pinch crushed red pepper flakes
2 cloves garlic, smashed and finely chopped
6 to 7 basil leaves, cut into a chiffonade
Grated Parmigiano-Reggiano, for garnish

Steps:

  • Unwrap the ricotta cheese from the cheesecloth; the texture should be pretty dry and crumbly. If it is really dry (this is good) pass it through the food mill with the biggest holes. Put the cheese into a large bowl.
  • Finely chop the squeezed spinach and add it to the ricotta. Add the eggs, grated Parmigiano-Reggiano and nutmeg. Mix until well combined. Taste and season with salt, if needed. Add in 1/4 cup of flour. If the mixture is still very wet, add in the remaining 1/4 cup of flour.
  • Dust a sheet tray generously with flour. Coat another sheet tray generously with semolina flour. Fill a pastry bag with the ricotta/spinach mixture. Pipe 1 1/2-inch balls of the cheese mixture onto the all-purpose flour lined tray. Shake the tray around to coat the balls in flour. Roll each flour coated cheese piece around in your hand to form a ball. Do this gently so as to not squish the cheese balls. Arrange them on the semolina lined tray.
  • Bring a saucepan full of water to a boil over medium heat. Set up a bowl of ice water. In the bottom of each tomato cut an "X" in the skin. Working in batches, put the tomatoes in the boiling water for 15 to 20 seconds ONLY! Remove the tomatoes from the boiling water and put them immediately into the ice water. When the tomatoes have cooled, remove them from the ice water and the skin should come off very easily.
  • Remove the stems and seeds from the tomatoes; coarsely chop the tomatoes and reserve.
  • Coat a large straight-sided saute pan, over medium-high heat, with olive oil. Add the onions, season with salt, to taste. Toss in the crushed red pepper and cook the onions until they are soft and aromatic, about 8 to 10 minutes. Add in the garlic and cook for 2 to 3 more minutes. Stir in the tomatoes and season with salt, to taste. Bring the tomato mixture to a boil, then reduce the heat and simmer for 15 to 20 minutes. Taste and adjust the seasoning, if needed.
  • Toss in the basil just before serving.
  • Bring a large pot of well-salted water to a boil over medium heat, then reduce the heat until the water is at a simmer. Carefully add the gnocchi to the simmering water. Cook until the gnocchi float and have begun to swell, 3 to 5 minutes.
  • On individual serving plates, spoon some sauce on each plate and spread it out until it becomes a 4 to 5-inch circle.
  • Using a spider or long handled mesh strainer, carefully remove the gnocchi from the cooking water, blot on a tea towel and arrange 5 gnocchi on each circle of sauce. Sprinkle with Parmigiano-Reggiano and serve.

QUICK POTATO GNOCCHI



Quick Potato Gnocchi image

Instant potatoes turn this gnocchi recipe into a breezy, 15-minute affair rather than an hours-long commitment.

Provided by John Becker

Categories     Quick & Easy     Dinner     Potato     Pasta     Kid-Friendly     Soy Free     Tree Nut Free     Vegetarian

Yield About 60 gnocchi; 4 servings

Number Of Ingredients 6

1 cup instant mashed potato flakes
1 cup all-purpose flour, plus more
1 large egg
¾ teaspoon salt
3 tablespoons butter, melted, or extra-virgin olive oil
Freshly grated Parmesan, black pepper, and chopped parsley, for garnishing (optional)

Steps:

  • Place 1 cup instant mashed potato flakes in a medium bowl. Pour over them 1 cup boiling water and stir to combine. Add 1 cup all-purpose flour, 1 large egg, ¾ teaspoon salt. Knead briefly until the mixture is smooth.
  • Bring 4 inches of well-salted water to a simmer in a large pot. Have ready 3 tablespoons butter, melted, or extra-virgin olive oil. Roll about 2 tablespoons of the dough into a ¾-inch-thick log. Cut crosswise into ¾-inch pieces. Press each piece against the tines of a fork, rolling it as you do; this will naturally cause the gnocchi to curl slightly, leaving one side indented and the other ridged. Test the gnocchi by dropping a few into the simmering water and cooking until they float, about 2 minutes. They should hold a firm shape and be chewy to the bite. If they are too soft or disintegrate, knead into the dough up to 3 tablespoons more all-purpose flour and a little beaten egg.
  • Test again. When the dough is right, roll the rest of the dough into three or four ¾-inch-thick ropes. Cut the ropes into ¾-inch pieces, shape the dough on the fork as directed above, letting them drop onto a lightly floured baking sheet. Bring the water back to a simmer. *Do not let the water reach a full boil. Drop one-third to half of the gnocchi into the pot and simmer, uncovered, until they float, then remove with a slotted spoon or skimmer to a wide bowl. Note: Never drain gnocchi by pouring the contents of the pot into a colander. Drizzle some of the melted butter or olive oil over the gnocchi. Toss to coat. Repeat until all the gnocchi are done.
  • Spoon gnocchi into bowls and top as desired.

GNOCCHI WITH QUICK MEAT SAUCE



Gnocchi with Quick Meat Sauce image

This hearty meal is ready in just 30 minutes. Store-bought gnocchi (Italian for "dumplings") cook in just a few minutes, so they're faster than pasta. You'll have extra meat sauce left over to make Summer Beef-and-Rice Casserole later in the week.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 30m

Number Of Ingredients 10

1 tablespoon olive oil
3 pounds ground chuck (80 percent lean)
1 medium yellow onion, diced small
3 carrots, shredded
2 cloves garlic, roughly chopped
Salt and pepper
2 cans (28 ounces each) whole peeled tomatoes, pureed in a blender
1 pound fresh or frozen gnocchi, cooked according to package instructions
1/4 cup grated Parmesan (1 ounce)
Fresh basil leaves (optional)

Steps:

  • In a large heavy pot, heat oil over high. Add meat and cook, breaking it up with a wooden spoon, until it begins to brown, about 5 minutes. Add onion, carrots, and garlic and cook until meat is browned and onion is soft, about 5 minutes. Season with salt and pepper, add tomato puree, and bring to a rapid simmer.
  • Cook, stirring occasionally, until liquid is slightly reduced, about 15 minutes. Season with salt and pepper; transfer 5 cups meat sauce to an airtight container, let cool, then refrigerate for Summer Beef-and-Rice Casserole. Serve remaining sauce over gnocchi, topped with Parmesan and basil, if desired.

Nutrition Facts : Calories 783 g, Fat 39 g, Fiber 5 g, Protein 41 g, SaturatedFat 15 g

POTATO GNOCCHI WITH QUICK TOMATO SAUCE RECIPE BY TASTY



Potato Gnocchi With Quick Tomato Sauce Recipe by Tasty image

Once you get the hang of it, gnocchi is one of the easiest pastas to make from scratch at home. We paired it with a quick fresh tomato sauce that uses good quality olive oil to add richness and flavor. Experiment by adding fresh or dried herbs, Parmesan cheese, or even a protein to your sauce for a custom creation.

Provided by Matt Ciampa

Categories     Dinner

Time 1h5m

Yield 2 servings

Number Of Ingredients 8

kosher salt, to taste
1 lb russet potato
4 tablespoons olive oil, divided
½ medium yellow onion, diced
10 oz cherry tomato
¼ cup water
1 large egg
½ cup all purpose flour, plus more for dusting

Steps:

  • Add the potatoes to a large pot of salted boiling water and cook for 20-25 minutes, or until easily pierced with a fork. Drain and set aside until cool enough to handle, but still warm.
  • While the potatoes are cooking, make the tomato sauce: Heat 2 tablespoons of olive oil in a large, high-walled skillet over medium heat. Add the onion, season with salt and sauté until soft, 5-7 minutes. Add the tomatoes, season with salt, and cook until they start to burst, about 5 minutes. Add the water and remaining 2 tablespoons of olive oil. Cover and cook until the tomatoes have broken down into a sauce, about 15 minutes. Remove from the heat and cover until ready to serve.
  • Using a peeler or your fingers, remove the skin from the potatoes. Pass the potato flesh through a ricer or food mill into a large bowl. Add the egg and mix until just combined. Slowly incorporate the flour, a little at a time, until the dough starts to form. Be careful not to overwork the dough. If the dough still feels sticky, add a little more flour, 2 tablespoons at a time.
  • Transfer dough to a lightly floured surface. Cut into 4 portions. Roll out 1 portion into a long rope, about 1 inch wide. Cut in half crosswise, then cut each half into 1-inch pieces. Set aside on a lightly floured surface while you repeat with the remaining dough.
  • If desired, roll each gnocchi on a fork or gnocchi board to make decorative ridges.
  • Bring a large pot of salted water to a boil. Working in batches, add the gnocchi, stirring gently once or twice to ensure they are not sticking to the bottom of the pot or each other. Boil until the gnocchi float to the surface, then wait another 15-30 seconds and remove from the water with a slotted spoon. Reserve ½ cup of the cooking water.
  • Reheat the tomato sauce over medium heat. Add some of the reserved pasta water and stir to combine. Check for seasoning and add salt if needed. Add the gnocchi to the sauce and toss until well coated, adding more pasta water as needed to create a thick sauce.
  • Serve immediately and enjoy!

Nutrition Facts : Calories 658 calories, Carbohydrate 83 grams, Fat 30 grams, Fiber 7 grams, Protein 13 grams, Sugar 8 grams

QUICK GNOCCHI



Quick Gnocchi image

Make and share this Quick Gnocchi recipe from Food.com.

Provided by huskerlayd

Categories     Healthy

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

1 cup dry potato flakes
1 cup boiling water
1 egg, beaten
1 teaspoon salt
1/8 teaspoon black pepper
1 1/2 cups all-purpose flour

Steps:

  • Place potato flakes in medium bowl. Pour in bowling water, stir until blended. Let cool.
  • Stir in egg, salt and pepper. Blend in enough flour to make fairly stiff dough. Turn dough out onto a well floured surface and 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 with slotted spoon. repeat until all are cook.
  • Top with whatever sauce you choose.

Nutrition Facts : Calories 461.5, Fat 3.5, SaturatedFat 0.9, Cholesterol 105.8, Sodium 1227.2, Carbohydrate 90.9, Fiber 4.2, Sugar 1.3, Protein 14.8

"QUICK" GNOCCHI



An easier version of an Italian favorite, using instant potatoes. This recipe can easily be double, etc. Make multiple batches and freeze. ecipe Source: a very dear, old friend....

Provided by Jen Smallwood

Categories     Potatoes

Time 15m

Number Of Ingredients 6

1 c dry potato flakes
1 c boiling water
1 egg, beaten
1 tsp salt
1 tsp ground pepper
1 1/2 c -purpose flour

Steps:

  • 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.
  • 2. saute with your favorite herbs, butter, sauce or just by themselves...

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