Easy Potato Gnocchi

These light and pillowy potato dumplings are perfect in soups and stews, or topped with your favorite sauce.

READ RECIPE
DISH

Main

PREP TIME

30 minutes

COOK TIME

15 minutes

SERVES

6

Ingredients

  • 100 g Potato Flakes/Instant Potatoes
  • 310 ml Water
  • 1 Large Egg
  • 1 Egg Yolk
  • 85 g Plain Flour

Method

  • In a bowl, rehydrate the potato flakes by pouring the water evenly over the top and stirring to combine.
  • Stir in the egg and the egg yolk. Add the flour sprinkling it evenly over the top of the potato and egg mixture. Mix the dough gently until it just comes together. The dough should be supple and soft, not sticky, with just enough resistance to hold an indent when pressed with your finger.
  • To shape the dumplings, cut the dough into thirds. Lightly dust flour on your worktop and shape the dough into a long rope.
  • Cut the rope into roughly 1-inch pieces. Then, take each piece, and roll them into little balls. Place the gnocchi on a lightly floured baking sheet while you form the rest.
  • If you want your gnocchi to have ridges to catch the sauce, use a gnocchi board or the tines of a fork. Take each ball and roll it gently on the board or on the back side of the fork to get the ridges.
  • Heat a large pot of water to a boil. Add a pinch of salt to the water and reduce the heat of the water to a simmer.
  • Add the gnocchi and allow them to gently poach in the water until they float (about 2-3 minutes).
  • Remove the gnocchi from the water using a slotted spoon or kitchen spider. Place the gnocchi into a bowl of cold water briefly. This will stop the cooking process. Finally, dry the gnocchi briefly on paper towel.
  • From here the gnocchi can finish cooking (either sautéed in butter or oil, or they can be boiled again and added to pasta sauce, soups, or stews. The dumplings can also be frozen at this stage by placing them on a lightly oiled cookie sheet and placing them in the freezer overnight. The gnocchi can be bagged and placed back into large resealable bags for later use.
Our thanks go to Potatoes USA for this delicious recipe.