Time
15 min
Serving
2 persons
Calories
462
An easier version of an Italian favorite, using instant mashed potatoes. This recipe can easily be double, tripled, etc. I make multiple batches, and freeze. To freeze, put on cookie sheets until frozen, and then put into plastic bags. Serve with your favorite spaghetti sauce.
Ingredients
- dry potato flakes: 1 cup
- boiling water: 1 cup
- egg: 1 piece (beaten)
- salt: 1 tsp
- ground black pepper: 0.125 tsp
- ½ cups all-purpose flour: 1 piece
Metric Conversion
Stages of cooking
-
Place potato flakes in a medium-size bowl. Pour in boiling water; 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 board. Knead lightly.
-
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.
-
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.
