Quick Potato Gnocchi

    Quick Potato Gnocchi


    463 people made this

    You can make these gnocchi ahead and freeze them until you need them. Serve with a plain tomato sauce, pesto or any pasta sauce for a quick tasty meal.

    Serves: 2 

    • 60g instant mashed potato
    • 1 cup boiling water
    • 1 egg, beaten
    • 1 teaspoon salt
    • 1/8 teaspoon ground black pepper
    • 220g plain flour

    Preparation: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.

    Recently Viewed

    Reviews (6)


    Used different ingredients. Wow! Thank you so so much for this recipe. We LOVE gnocchi, but had never considered making them at home (only restaurants and the occasional shop bought). I was looking for recipes that would freeze well and stumbled upon this one. Excellent! I seasoned with rosemary instead of pepper. The rosemary flavour jumped out beautifully in the finished product. I also added a bit of Pecorino cheese to the dough. I couldn't taste it so it either needs more or should just be left out. I want to emphasise that my husband is a food snob. He never "LOVES" what I make. It is always "okay" or "fine." A constant critic of gnocchi in restaurants, he loved this one! I could see trying to make it a little lighter in texture, fiddling with flavours, etc, but this is a great base recipe to work with. - 21 Jul 2008


    Wow! Gnocchi DOES NOT get any easier then this recipe! I don't like instant mash like everyone else, but you can't taste them in this recipe. I agree they needed a little something so I added some finely minced fresh basil, and garlic to the dough. I also used the fork "dent and pull" method to set the ridge pattern in them. People say you should make those little indentations with a fork so that the sauce has something to cling to. It did work and there were little puddles of sauce hidden in all the wrinkles. YUM! I'm thrilled the other rater mentioned they freeze well too! - 21 Jul 2008


    Learn from my mistakes: I didn't follow this recipe the first time.. Big, big mistake. Follow this recipe EXACTLY and the Gnocchi will turn out fabulously! I did add some chopped spinach to the dough for colour and a hint of flavour, and served it with a tomato-vodka-cream sauce. My friends are still raving about it!!!! Oh, let some people come early to help you roll and cut the gnocchi pieces, it was a fun group task... - 21 Jul 2008

    Write a review

    Click on stars to rate