Quick and Easy Gnocchi

    (481)
    15 min

    An easier version of an Italian favourite, using instant mash. This recipe can easily be doubled or tripled. I make multiple batches and freeze. To freeze, put on baking trays until frozen, and then put into plastic freezer bags.


    469 people made this

    Ingredients
    Serves: 2 

    • 50g (2 oz) instant mashed potato
    • 225ml (8 fl oz) boiling water
    • 1 egg, beaten
    • 1 teaspoon salt
    • 1/8 teaspoon ground black pepper
    • 200g (7 oz) plain flour

    Method
    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Place potato flakes in a medium bowl. Pour in boiling water; stir until blended. Let cool.
    2. Stir in egg, salt and pepper. Blend in enough flour to make a fairly stiff dough. Turn dough out on a well floured work surface. Knead lightly.
    3. 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.
    4. 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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    Reviews & ratings
    Average global rating:
    (481)

    Reviews in English (376)

    by
    4

    Used different ingredients. Wow! Thank you so so much for this recipe. We LOVE gnocchi, but had never considered making them at home (only restaurants and the occasional shop bought). I was looking for recipes that would freeze well and stumbled upon this one. Excellent! I seasoned with rosemary instead of pepper. The rosemary flavour jumped out beautifully in the finished product. I also added a bit of Pecorino cheese to the dough. I couldn't taste it so it either needs more or should just be left out. I want to emphasise that my husband is a food snob. He never "LOVES" what I make. It is always "okay" or "fine." A constant critic of gnocchi in restaurants, he loved this one! I could see trying to make it a little lighter in texture, fiddling with flavours, etc, but this is a great base recipe to work with.  -  21 Jul 2008

    by
    4

    This is a very good recipe for what it is. Nothing is ever going to compare to real made-from-scratch gnocchi, but these come pretty close. I'm excited to try some of the flavour variations that others have mentioned. Just two notes: Keeping the size of each dumpling quite small (about the size of your thumbnail or a bit bigger) will produce a better result. Also, I didn't need anything even close to all of the flour. I doubt I used even half. So, add the flour very slowly--too much will result in dense, tough gnocchi.  -  21 Jul 2008

    by
    2

    Learn from my mistakes: I didn't follow this recipe the first time.. Big, big mistake. Follow this recipe EXACTLY and the Gnocchi will turn out fabulously! I did add some chopped spinach to the dough for colour and a hint of flavour, and served it with a tomato-vodka-cream sauce. My friends are still raving about it!!!! Oh, let some people come early to help you roll and cut the gnocchi pieces, it was a fun group task...  -  21 Jul 2008

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