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Milk Street Bowtie Gnocchi in an Instant

Gnocchi in an Instant

4 Servings
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Using instant potato flakes to make gnocchi might make purists cringe, but it’s a surefire way to make the softest, most pillowy dumplings. It’s an easy and mess-free method, too, because it eliminates the need to boil a russet potato, then rice it or put it through a food mill. The gnocchi are delicious tossed with pesto or a simple tomato sauce or dressed with browned butter and finished with fresh herbs.

4

Servings

Tip

Don’t overwork the dough when kneading. Use a light hand to prevent the development of gluten, which will make the gnocchi dense and stodgy rather than light and tender.

71 grams (1 cup) instant potato flakes
1 cup boiling water
1 large egg, lightly beaten
130 grams (1 cup) all-purpose flour, plus more for dusting
½ teaspoon kosher salt
Ingredients
  • 71

    grams (1 cup) instant potato flakes

  • 1

    cup boiling water

  • 1

    large egg, lightly beaten

  • 130

    grams (1 cup) all-purpose flour, plus more for dusting

  • ½

    teaspoon kosher salt

Directions

Gnocchi in an Instant

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