Quick and easy gnocchi

    Quick and easy gnocchi

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    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.

    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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