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.
QUICK POTATO GNOCCHI
Instant potatoes turn this gnocchi recipe into a breezy, 15-minute affair rather than an hours-long commitment.
Provided by John Becker
Categories Quick & Easy Dinner Potato Pasta Kid-Friendly Soy Free Tree Nut Free Vegetarian
Yield About 60 gnocchi; 4 servings
Number Of Ingredients 6
Steps:
- Place 1 cup instant mashed potato flakes in a medium bowl. Pour over them 1 cup boiling water and stir to combine. Add 1 cup all-purpose flour, 1 large egg, ¾ teaspoon salt. Knead briefly until the mixture is smooth.
- Bring 4 inches of well-salted water to a simmer in a large pot. Have ready 3 tablespoons butter, melted, or extra-virgin olive oil. Roll about 2 tablespoons of the dough into a ¾-inch-thick log. Cut crosswise into ¾-inch pieces. Press each piece against the tines of a fork, rolling it as you do; this will naturally cause the gnocchi to curl slightly, leaving one side indented and the other ridged. Test the gnocchi by dropping a few into the simmering water and cooking until they float, about 2 minutes. They should hold a firm shape and be chewy to the bite. If they are too soft or disintegrate, knead into the dough up to 3 tablespoons more all-purpose flour and a little beaten egg.
- Test again. When the dough is right, roll the rest of the dough into three or four ¾-inch-thick ropes. Cut the ropes into ¾-inch pieces, shape the dough on the fork as directed above, letting them drop onto a lightly floured baking sheet. Bring the water back to a simmer. *Do not let the water reach a full boil. Drop one-third to half of the gnocchi into the pot and simmer, uncovered, until they float, then remove with a slotted spoon or skimmer to a wide bowl. Note: Never drain gnocchi by pouring the contents of the pot into a colander. Drizzle some of the melted butter or olive oil over the gnocchi. Toss to coat. Repeat until all the gnocchi are done.
- Spoon gnocchi into bowls and top as desired.
POTATO GNOCCHI
You will be pleasantly surprised at how easily you can turn out homemade gnocchi that cooks up soft and tender. They work well with pesto or red sauce -- but they are also delicious just tossed with butter.
Provided by Food Network Kitchen
Time 2h30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Add the potatoes to a large pot, cover with cold water by about 2 inches and bring to a boil over medium-high heat. Cook at a steady boil, adding more water to the pot if necessary, until the potatoes can be pierced easily with the tip of a knife, about 50 minutes. Drain and set aside until cool enough to handle.
- Peel the potatoes and cut the flesh into large pieces. Pass the potato flesh through a potato ricer (see Cook's Note) into a mound on a clean work surface and sprinkle with 1 teaspoon salt. Let the potatoes cool completely.
- Sprinkle the flour over the mound of potatoes. Drizzle the egg over the flour and begin to combine with a fork. Once everything has started to clump together, use your hands to gently knead and fully combine the ingredients, about 2 minutes; do not overwork the dough. Gather the dough into a ball.
- Line a baking sheet with parchment. Cut the dough into 4 pieces. Working with one piece at a time on a lightly floured surface, roll the dough into a 3/4-inch-thick log. Use a bench scraper or knife to cut the log into 1-inch pieces. Roll each piece on a gnocchi paddle or the back of the tines of a fork to form grooves. Place on the prepared baking sheet. Repeat with the remaining dough.
- Bring a large pot of salted water to a boil. Add the gnocchi and cook until they begin to float, 1 to 2 minutes, then cook 1 minute longer. Strain and toss with sauce as desired.
GNOCCHI I
This simple potato, flour, and egg recipe is one my family has used for generations.
Provided by Anna
Categories Main Dish Recipes Pasta
Time 1h
Yield 4
Number Of Ingredients 3
Steps:
- Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.
- Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces.
- Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.
Nutrition Facts : Calories 329.2 calories, Carbohydrate 67 g, Cholesterol 53 mg, Fat 2 g, Fiber 3.4 g, Protein 9.7 g, SaturatedFat 0.5 g, Sodium 21.5 mg, Sugar 1.1 g
QUICK GNOCCHI
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.
Provided by Sandy Metzler
Categories World Cuisine Recipes European Italian
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Place potato flakes in a medium-size bowl. Pour in boiling water; stir until blended. Let cool.
- 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.
- 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.
- 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 : Calories 462.3 calories, Carbohydrate 91.3 g, Cholesterol 93 mg, Fat 3.5 g, Fiber 4.2 g, Protein 14.8 g, SaturatedFat 1 g, Sodium 1224.6 mg, Sugar 1.3 g
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.
KITTENCAL'S EASY GNOCCHI
Instant potato flakes makes these quick and fast --- instead of pinching off pieces of dough roll the dough into a 1/2-inch diameter rope and then slice into about 1-inch long pieces, you may indent the center with a fork or your finger --- the dough may be shaped covered with plastic wrap and refrigerated until ready to cook or you may freeze the shaped uncooked gnocchi just drop them into boiling water still in their frozen state, do not thaw --- this recipe was developed using instant potato flakes, subsitiuting cooked mashed potatoes will not produce the same results --- these are best if heated up in a tomato or cream sauce or pan fryed with garlic and butter then sprinkled with Parmesan cheese :)
Provided by Kittencalrecipezazz
Categories Potato
Time 12m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Boil water in a medium pot until at a light simmer.
- Meanwhile pour about 3-4 tablespoons oil in a medium bowl.
- Place the instant potato flakes, garlic powder and salt in a medium bowl; add in hot water and stir with a spoon until thickened (about 1 minute).
- Mix in beaten eggs until combined.
- Add in 1-1/2 cups flour and mix well to create a manageable dough (if the mixture seems too moist add in a small amount more of flour until the dough holds together, you may need up to 2 cups flour).
- Using hands gently knead the dough until smooth.
- Using floured hands pinch off a little over 1 tablespoon of dough then roll into a ball or desired shape (at this point you may freeze).
- Drop into the simmering water until they rise to the top (this will only take about 2-3 minutes).
- Remove with a slotted spoon and place into the oiled bowl.
Nutrition Facts : Calories 156.6, Fat 1.5, SaturatedFat 0.5, Cholesterol 46.5, Sodium 324.8, Carbohydrate 30.2, Fiber 1.6, Sugar 0.6, Protein 5.3
More about "instant potato gnocchi recipes"
BEST INSTANT POTATO GNOCCHI RECIPE - HOW TO MAKE 5 …
From food52.com
Reviews 9Servings 4Cuisine AmericanCategory Entree
CLEVER WAYS TO USE INSTANT POTATOES - ONE GOOD THING …
From onegoodthingbyjillee.com
HOMEMADE QUICK GNOCCHI - CEARA'S KITCHEN
From cearaskitchen.com
EASY, NO-FAIL ITALIAN GNOCCHI RECIPE - THE SPRUCE EATS
From thespruceeats.com
INSTANT MASHED POTATOES ARE THE SECRET TO AMAZING …
From delish.com
FOOLPROOF GNOCCHI FROM INSTANT POTATOES RECIPE
From cdkitchen.com
INSTANT POT CHICKEN GNOCCHI SOUP - THIS IS NOT DIET …
From thisisnotdietfood.com
HOMEMADE POTATO GNOCCHI - JOYFOODSUNSHINE
From joyfoodsunshine.com
INSTANT POT CREAMY GNOCCHI SOUP - COOKING CARNIVAL
From cookingcarnival.com
HOMEMADE POTATO GNOCCHI RECIPE - SPEND WITH PENNIES
From spendwithpennies.com
VEGAN POTATO GNOCCHI (SOFT & FLUFFY) | COOK CLICK N …
From cookclickndevour.com
INSTANT POTATO GNOCCHI - PLAIN.RECIPES
From plain.recipes
INSTANT POTATO GNOCCHI
From pinterest.ca
EASY GNOCCHI RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
QUICK & EASY GNOCCHI! (USING INSTANT MASHED POTATOES) - YOUTUBE
From youtube.com
GAIL SIMMONS' INSTANT POTATO GNOCCHI WITH POMODORO
From gooddishtv.com
BEST INSTANT POT GNOCCHI RECIPE - THRIFTY JINXY
From thriftyjinxy.com
INSTANT POTATOES ARE THE KEY TO QUICK, DELICIOUS GNOCCHI
From lifehacker.com
INSTANT POTATO GNOCCHI RECIPE - ALEX BECKER MARKETING
From alexbecker.org
INSTANT MASHED POTATO GNOCCHI AL FORNO - COOK'S COUNTRY
From americastestkitchen.com
POTATO GNOCCHI RECIPE - WITH INSTANT POTATOES! - 4 HATS AND FRUGAL
From 4hatsandfrugal.com
INSTANT POT TUSCAN GNOCCHI - 365 DAYS OF SLOW COOKING AND …
From 365daysofcrockpot.com
QUICK POTATO GNOCCHI | RECIPE | INSTANT POTATOES, FOOD, RECIPES
From pinterest.ca
INSTANT POT GNOCCHI ZUPPA TOSCANA - FAB EVERYDAY
From fabeveryday.com
PIN ON FOOD - PINTEREST
From pinterest.com
HOW TO COOK GNOCCHI IN THE INSTANT POT - MELANIE COOKS
From melaniecooks.com
MASHED POTATO GNOCCHI - IDAHOAN FOODS
From idahoan.com
POTATO GNOCCHI (AUTHENTIC ITALIAN RECIPE) - CHRISTINA'S CUCINA
From christinascucina.com
INSTANT POTATOES GNOCCHI RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
INSTANT POTATO GNOCCHI RECIPE RECIPES ALL YOU NEED IS FOOD …
From stevehacks.com
INSTANT POTATOES MAKE REALLY GREAT GNOCCHI (AND OTHER TRUTHS)
From yahoo.com
10 GNOCCHI MADE WITH INSTANT POTATOES IDEAS IN 2022 | GNOCCHI, …
From pinterest.com
INSTANT GNOCCHI [VEGAN] – HUNGRY AND FROZEN
From hungryandfrozen.com
MAKE GNOCCHI WITH INSTANT MASHED POTATO MIX! - YOUTUBE
From youtube.com
SWEET POTATO GNOCCHI RECIPE - HEALTHY RECIPES 101
From healthyrecipes101.com
INSTANT POT GNOCCHI SOUP (VEGETARIAN) - CULINARY SHADES
From culinaryshades.com
HOW TO USE POTATO FLAKES IN THE KITCHEN | EPICURIOUS
From epicurious.com
HOMEMADE GNOCCHI (VEGAN RECIPE) - BIANCA ZAPATKA | RECIPES
From biancazapatka.com
INSTANT POTATO GNOCCHI RECIPE - FOOD NEWS
From foodnewsnews.com
GLUTEN FREE POTATO GNOCCHI | PILLOWY SOFT DUMPLINGS
From glutenfreeonashoestring.com
INSTANT POTATO GNOCCHI FOOD- WIKIFOODHUB
From wikifoodhub.com
#60-minutes-or-less #time-to-make #main-ingredient #cuisine #preparation #occasion #for-1-or-2 #healthy #5-ingredients-or-less #potatoes #vegetables #easy #european #low-fat #vegetarian #italian #dietary #low-saturated-fat #comfort-food #low-in-something #pasta-rice-and-grains #taste-mood #number-of-servings
You'll also love