Quick and easy gnocchi

    15 mins

    An easier version of the Italian favourite, using instant mashed potatoes. 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. Serve with a plain tomato sauce, pesto or any pasta sauce for a quick tasty meal.

    465 people made this

    Serves: 2 

    • 60g instant mashed potato
    • 1 cup (250ml) boiling water
    • 1 egg, beaten
    • 1 teaspoon salt
    • 1/8 teaspoon ground black pepper
    • 220g plain flour

    Prep:10min  ›  Cook:4min  ›  Extra time:1min  ›  Ready in:15min 

    1. Place potato flakes in a medium bowl. Pour in boiling water and 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 and knead lightly.
    3. Divide dough in half. Shape each half into a long thin roll about 1.5cm thickness. With a knife dipped in flour, cut into bite-size pieces.
    4. Drop 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 in English (384)


    I don't think this recipe is intended to replace real gnocchi, it's meant to be a GREAT short cut alternative! Hence the 5 star rating. If it was being compared to real gnocchi, I'd probably only give it a 4. I really was expecting to hate this recipe because I HATE instant mashed potatoes. You would never know there was anything instant with these gnocchi. On a whim I decided to serve Good Friday dinner, I was a little strapped for time and served these to my Italian husband and mother in law. My husband knew what was in them and said they were not as good as the real thing, but very very close! I didn't tell my mother in law, she had second helpings and liked them! I would use this again! It takes some time to prepare, but it saved time from peeling the potatoes, boiling, ricing, letting them cool so you can add eggs, etc. As others have mentioned add flour gradually. Dough should be soft not stiff. Too much flour makes tough gnocchi.  -  17 Apr 2006  (Review from Allrecipes US | Canada)


    I grew up making gnocchi with my Italian grandmother and she would substitute instant potatoes sometimes. I never knew a good ratio though so I was so glad when I found this because with real potatoes is a lot of work when you have 2 year old twins. I will definitely be making this again. I didn't need as much flour as the recipe called for. It does get very sticky but that is how it should be. After you mix it all together into a dough, if you put it on a floured cookie sheet in the fridge for at least 15 minutes, it will make it a ton easier to work with. It will get stickier as it warms though. Also, if you roll them 1/2" thick, they will be less dumpling like as some people stated. I found this recipe to be extremely good and will definitely be making them again!  -  09 May 2008  (Review from Allrecipes US | Canada)


    Learn from my mistakes: I didn't follow this recipe the first time, assuming the ratio of liquid to potato flakes on the box of instant potatoes was correct.. Big, big mistake. Follow this recipe EXACTLY and the Gnocchi will turn out fabulously! I did add some chopped spinach to the dough for color and a hint of flavor, 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...  -  11 Jan 2002  (Review from Allrecipes US | Canada)