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Gnocchi in an Instant

Gnocchi in an Instant

Potato flakes make for the most pillowy gnocchi- in just 30 minutes!

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Active time plus cooling
    plus cooling
  • Rating

Using instant potato flakes to make gnocchi might make purists cringe, but it’s a surefire way to make the softest, most pillowy dumplings. It’s an easy and mess-free method, too, because it eliminates the need to boil a russet potato, then rice it or put it through a food mill. The gnocchi are delicious tossed with pesto or a simple tomato sauce or dressed with browned butter and finished with fresh herbs.

Tip

Don’t overwork the dough when kneading. Use a light hand to prevent the development of gluten, which will make the gnocchi dense and stodgy rather than light and tender.

Ingredients
  • 71

    grams (1 cup) instant potato flakes

  • 1

    cup boiling water

  • 1

    large egg, lightly beaten

  • 130

    grams (1 cup) all-purpose flour, plus more for dusting

  • ½

    teaspoon kosher salt

Step 1

In a large bowl, stir together the potato flakes and water. Let stand until cooled to room temperature. Add the egg, flour and salt, then mix with your hands until the ingredients are just incorporated. Lightly dust the counter with flour and turn the dough out onto it. Gently knead until the dough is smooth.

Step 2

Using a rolling pin, roll the dough into a ½-inch-thick rectangle. Cut the dough into ½-inch strips, then, using your hands, roll each strip against the counter into a ½-inch diameter log. Cut each log into 1-inch pieces. If desired, dip the back of the tines of a fork into flour, then gently press into each piece to create a ridged surface.

Step 3

In a large pot, bring 4 quarts salted water to a boil. Add half of the gnocchi, return to a boil and cook, stirring gently and occasionally, until the gnocchi float to the surface. Cook for 1 minute, then use a slotted spoon to transfer the gnocchi to a wire rack. Return the water to a boil and repeat with the remaining gnocchi. Let the gnocchi cool for at least 15 minutes before using.

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