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Gnocchi in an Instant
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
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.
30 minutes
plus cooling
Ingredients
-
71
grams (1 cup) instant potato flakes
-
1
cup boiling water
Directions
-
01In a large bowl, stir together the potato flakes and water. Let stand until cooled to room temperature. Add the egg, flour and salt, then mix with your hands until the ingredients are just incorporated. Lightly dust the counter with flour and turn the dough out onto it. Gently knead until the dough is smooth.
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