About this recipe: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.
60g instant mashed potato
1 cup (250ml) boiling water
1 egg, beaten
1 teaspoon salt
1/8 teaspoon ground black pepper
220g plain flour
Directions Prep:10min › Cook:4min › Extra time:1min › Ready in:15min
Place potato flakes in a medium bowl. Pour in boiling water and 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 work surface and knead lightly.
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.
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.