I found this recipe from Americas Test Kitchen. Using unflavored potato flakes to save a lot of time avoiding baking potato and getting the right consistency. The recipe really takes so much time off the recipe and I don’t really notice the use of instant potatoes. We usually eat all of the gnocchi but you can always freeze by putting the cookie sheet in the freezer then when frozen moving to a freezer safe plastic bag. I like draining the gnocchi then adding to a tomato sauce. You can also just saute with butter and herbs plus a pinch of salt.
youtube video
Ingredients
dry
- 2c potato flakes
- 1c flour
- 2t salt
wet
- 1 1/2c water
- 1 large egg
Steps
- whisk egg into water
- add liquid to potato mixture
- mix with wooden spoon, let absorb for 3m
- kneed dough for a few minutes with some flour
- let rest for 5m
- cut into 6 equal pieces with dough scraper
- roll into rope about 3/4 inch diameter
- cut into 3/4 inch pieces
- with fork roll to make ridges onto baking sheet with flour
- cook gnocchi in salted boiling water for about 1-2 minutes
- when done they float
- can add to tomato sauce
- or serve with butter and salt
