Quick and Easy Gnocchi

Quick and Easy Gnocchi


466 people made this

About this recipe: 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.

Sandy Metzler

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

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 (7)

the allrecipes staff

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


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

Jennie Jennings

Wow! Gnocchi DOES NOT get any easier then this recipe! I don't like instant mash like everyone else, but you can't taste them in this recipe. I agree they needed a little something so I added some finely minced fresh basil, and garlic to the dough. I also used the fork "dent and pull" method to set the ridge pattern in them. People say you should make those little indentations with a fork so that the sauce has something to cling to. It did work and there were little puddles of sauce hidden in all the wrinkles. YUM! I'm thrilled the other rater mentioned they freeze well too! - 21 Jul 2008

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