Best 2 Instant Potato Gnocchi Recipes
Calling all potato lovers! Get ready to embark on a culinary journey with our delightful Instant Potato Gnocchi recipe. These soft, pillowy dumplings, crafted from a blend of instant mashed potatoes, flour, and seasonings, will tantalize your taste buds with their tender texture and irresistible flavor. In this comprehensive guide, we'll provide you with step-by-step instructions, helpful tips, and variations to create the perfect gnocchi every time.
But that's not all! We've also included a collection of delectable sauces and toppings to elevate your gnocchi experience to new heights. From a classic tomato sauce to a creamy pesto sauce, and even a flavorful browned butter and sage sauce, you'll find the perfect accompaniment to complement your homemade gnocchi.
So, gather your ingredients, prepare your taste buds, and let's dive into the world of potato gnocchi. Whether you're a seasoned cook or a novice in the kitchen, we guarantee that this recipe will become a staple in your culinary repertoire.
INSTANT POTATO GNOCCHI
This tasty gnocchi is much easier than it looks and contains almost no saturated fat. "Just serve with your favorite jarred pasta sauce, and you're set!" Sarah Ott - Blanchardville, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place potato flakes in a large bowl. Stir in boiling water; add egg. Stir in flour and seasonings. On a lightly floured surface, knead 10-12 times, forming a soft dough., Divide dough into four portions. On a floured surface, roll each portion into 1/2-in.-thick ropes; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork., In a large saucepan, bring water to a boil. Cook gnocchi in batches for 30-60 seconds or until they float. Remove with a slotted spoon. Serve with sauce; sprinkle with cheese if desired.
Nutrition Facts : Calories 250 calories, Fat 2g fat (0 saturated fat), Cholesterol 53mg cholesterol, Sodium 126mg sodium, Carbohydrate 50g carbohydrate (1g sugars, Fiber 2g fiber), Protein 8g protein.
INSTANT POTATO GNOCCHI
A quick and easy version of a robust Italian winter dish. It's versatile - use these "dumplings" as a pasta or a foundation for the entree (maybe my Smothered Mushroom Chicken? #113125). This recipe doubles or triples and works well with a simple tomato sauce, butter and sage, or with butter or good olive oil add a grind of black pepper and some Parmesan cheese. For my Smothered Mushroom Chicken recipe, this should be tripled.
Provided by SmHerndon
Categories Potato
Time 40m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- PUT the potato flakes or buds in a medium-size bowl and add the boiling water; stir until blended then let cool.
- FOLD in the egg and salt with a wooden or plastic spoon or spatula.
- ADD flour slowly, folding with the spatula, until you have a fairly firm dough that doesn't stick to the bowl.
- TURN dough out onto a well floured surface and knead lightly into a ball.
- You want just be able to work with the mixture without it sticking unduly- but too much flour will result in gnocchi that are more lead than light.
- CUT dough in half and ROLL each half into a long cylinder about the thickness of your thumb.
- Cut into bite-size pieces.
- You can dust lightly with flour or semolina and set aside for a few hours.
- TO COOK- put 6 to 8 gnocchi in a few quarts of boiling, salted water (too many at once interferes in the cooking process).
- As the gnocchi rise to the top of the pot, remove them with a slotted spoon and put them in a sieve over a plate to drain further until you are ready to serve.
- Repeat until all are cooked.
Tips:
- Use Yukon Gold or russet potatoes for the best texture and flavor.
- Make sure the potatoes are fully cooked before mashing them. Otherwise, the gnocchi will be too soft and sticky.
- Don't overwork the dough. The more you work it, the tougher the gnocchi will be.
- If the dough is too sticky, add more flour a little at a time until it reaches the desired consistency.
- To avoid the gnocchi from sticking to each other, coat them lightly with olive oil or flour before boiling.
- Cook the gnocchi in batches so that they don't crowd the pot. Otherwise, they will stick together and become mushy.
- Once the gnocchi float to the top of the pot, they are done cooking. Remove them immediately with a slotted spoon and transfer them to a bowl of cold water to stop the cooking process.
- Serve the gnocchi immediately or store them in the refrigerator for up to 3 days. When ready to serve, reheat them in boiling water for 1-2 minutes.
Conclusion:
Instant potato gnocchi is a delicious and easy-to-make dish that can be enjoyed for lunch or dinner. With its soft and chewy texture, it is a great addition to any meal. And with the tips provided in this article, you can make sure your gnocchi turns out perfect every time. So experiment with different sauces and toppings and enjoy this versatile dish to the fullest!
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