Description
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
- 1 cup dry potato flakes
- 1 cup boiling water
- 1 egg, beaten
- 1 teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 ½ cups all-purpose flour
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Servings: 2