This potato gnocchi uses a trick I’ve been using for a long time now; instant potato flakes. And before you cry “unauthentic” or “lazy”, let me hit you with some science. Sure, you can bake/boil your potatoes, mash them, then roll them into gnocchi dough. The problem is, even the best cook will not have evenly dry, cooked, or textured potatoes due to subtle differences in every spud! Potato flakes, however, are dried potato, with consistent levels of starch and gelatinized protein. This way, there’s no variation, and more consistent preparation. Plus, these quick gnocchi are light as clouds and probably tastier (I’ve never had cloud before). So, without further monologuing, lets make some instant potato flake gnocchi!
Instant Potato Flake Gnocchi
Dont hate the flake
Servings 6 servings
Ingredients
- 2 cups potato flakes
- 1.25 cups all purpose flour
- 1 cup water
- 2 eggs,plus an additional yolk
- 1/2 teaspoon salt
- 1/3 cup grated Parmesan
Instructions
- Heat water to a simmer. In a large bowl, add potato flakes, then slowly whisk in hot water. Let cool slightly (so you don't scramble the eggs), and add in the egg, egg yolk, Parmesan, and salt. Slowly mix in the flour to combine (your hands are the best tool).
- Once flour is incorporated, roll dough out onto a floured surface. Gently knead the dough until it is tacky, yet smooth (kinda like me…), 4-5 minutes.
- Prepare a large pot of salted water to boil to cook these gnocchi (just like you would for pasta).
- Cut dough into quarters; roll each quarter into a snake (1/2" inch thick, doesn't have to be exact), then cut into gnocchi (roughly double the thickness of the roll). Boil gnocchi for 3-4 minutes or until they float. Once they float, remove and serve immediately; I like a simple sauce of butter and lemon!
Video
No video available for this recipe.
Nutrition
Serving: 6People | Calories: 189kcal
