gnocchi with instant potatoes recipe

Written ByJenny Smyth Posted on
gnocchi with instant potatoes recipe
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The Best gnocchi with instant potatoes recipe

I’ve been making this gnocchi with instant potatoes recipe for years, and it’s still a favorite in my household. The dish is a clever combination of traditional Italian gnocchi and the convenience of instant potatoes.

It’s a perfect recipe for busy weeknights or special occasions when you want to impress your guests without spending hours in the kitchen. My kids love it because it’s easy to make and tastes like a treat, and my husband appreciates how quickly I can whip it up after a long day.

As for me, I love the fact that this recipe is not only delicious but also relatively healthy compared to traditional pasta dishes. The instant potatoes provide a good source of fiber, while the gnocchi adds some protein and texture to the dish.

I like to serve it with a simple green salad or roasted vegetables to round out the meal. Overall, this recipe is a staple in our household, and I’m sure it will become one in yours too.

Quick Gnocchi with Instant Potatoes

Quick Gnocchi with Instant Potatoes

4.8 from 1157 votes

This recipe creates light and fluffy gnocchi using instant potato flakes for a quick and easy homemade pasta. Tossed in a simple butter and sage sauce, it is a comforting and satisfying meal ready in under an hour.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Gnocchi

2 cups instant potato flakes
1 cup boiling water
1 large egg, lightly beaten
1 cup all-purpose flour, plus more for dusting
1/2 teaspoon salt
1/4 teaspoon ground nutmeg

For the Sauce

4 tablespoons unsalted butter
10 fresh sage leaves
1/2 cup grated Parmesan cheese
Salt and black pepper to taste

👨‍🍳Directions

1Place the instant potato flakes in a large mixing bowl and pour the boiling water over them.
2Stir with a fork until the mixture forms a thick, slightly sticky dough, then let it cool for 5 minutes until it is safe to handle.
3Add the beaten egg, salt, and nutmeg to the cooled potato mixture and stir until well combined.
4Gradually add the flour, mixing with a fork until a soft dough forms, then turn it out onto a lightly floured surface.
5Knead the dough gently for about 2 minutes until it is smooth and no longer sticky, adding a little more flour if needed.
6Divide the dough into four equal portions and roll each portion into a long rope about 3/4 inch in diameter.
7Cut each rope into 1-inch pieces using a knife or bench scraper, then roll each piece over the tines of a fork to create ridges.
8Place the formed gnocchi on a baking sheet dusted with flour, making sure they do not touch each other.
9Bring a large pot of salted water to a rolling boil over high heat.
10Carefully drop the gnocchi into the boiling water in batches, cooking for 2 to 3 minutes or until they float to the surface, then remove them with a slotted spoon.
11In a large skillet, melt the butter over medium heat and add the sage leaves, cooking for 2 minutes until the butter is foamy and the sage is crisp.
12Add the cooked gnocchi to the skillet and toss gently to coat, then season with salt and pepper.
13Serve the gnocchi immediately, topped with grated Parmesan cheese.
14Enjoy while hot for the best texture and flavor.

🔧Equipment

Mixing bowl
Fork
Large pot
Slotted spoon
Skillet
Baking sheet
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 75mg🧂Sodium: 520mg🌾Total Carbs: 55g🥦Dietary Fiber: 3g🍬Sugars: 2g🥩Protein: 10g

📝Notes

Tips: For a richer sauce, add a splash of white wine or chicken broth. The gnocchi can be frozen on a baking sheet before cooking, then transferred to a freezer bag for up to 3 months. Do not overcook the gnocchi, as they will become mushy.

Watch Video Of How Quick Gnocchi with Instant Potatoes Works

This gnocchi with instant potatoes recipe is always a good idea for any occasion, whether you’re looking for a quick weeknight dinner or want to impress your guests at a family gathering.

It’s easy to make, delicious, and relatively healthy compared to traditional pasta dishes.

Plus, it’s versatile enough to be served as is or paired with your favorite side dishes.

❓ Frequently Asked Questions About Quick Gnocchi with Instant Potatoes

Q: What is gnocchi with instant potatoes?

Gnocchi with instant potatoes is a creative twist on traditional Italian gnocchi. Instead of using potato flour or semolina flour to make the dough, we use instant potatoes as a substitute.

Q: Can I use regular potatoes instead of instant potatoes?

No, regular potatoes won’t work as well in this recipe. Instant potatoes are designed to break down quickly and evenly when cooked, which makes them ideal for this dish.

Q: Do I need any special equipment to make this recipe?

No, you don’t need any special equipment beyond a pot and utensils. This recipe is great for beginners because it requires minimal cooking skills.

Q: How do I store leftover gnocchi with instant potatoes?

Store leftover gnocchi with instant potatoes in an airtight container in the refrigerator for up to three days or freeze for up to two months.

Q: Can I reheat gnocchi with instant potatoes in the microwave?

Yes, you can reheat gnocchi with instant potatoes in the microwave. Simply place the desired amount in a microwave-safe bowl and heat on high for 30-60 seconds or until hot throughout.

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