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
- 0.13 teaspoons ground black pepper
- 1.5 cups all-purpose flour
Instructions
-
1
Place potato flakes in a medium-size bowl. Pour in boiling water; 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 board. Knead lightly.
-
3
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.
-
4
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.
Nutrition Facts
Per serving
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