instant mashed potato gnocchi recipe

Written ByJenny Smyth Posted on
instant mashed potato gnocchi recipe
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The Best instant mashed potato gnocchi recipe

I’m so excited to share this instant mashed potato gnocchi recipe with you all. As a busy mom, I’m always on the lookout for quick and easy meals that my family will love, and this one is a total winner. I first discovered this recipe on a cooking show where they were using leftover mashed potatoes to make a batch of gnocchi.

I was amazed at how simple it was to make and how delicious they turned out. Since then, I’ve made it countless times for my family and it’s always a hit. The best part is that it’s incredibly easy to make and can be customized with your favorite sauces or toppings.

One of the things I love about this recipe is how versatile it is. You can serve it as a main course, a side dish, or even as a fun snack for kids. And the best part is that it’s actually pretty healthy too – just be sure to use whole wheat flour and not too much cheese!

My kids love helping me mix the dough together and watching them cook in the pot is just the best. I’ve also been experimenting with different flavor combinations to add some extra excitement to this recipe. One of our favorites is adding some diced cooked bacon and a sprinkle of cheddar cheese on top – yum!

Another option is to add some chopped fresh herbs like parsley or basil for an extra burst of flavor. If you’re looking for a fun activity to do with your kids, try making this recipe together. They’ll love getting their hands dirty mixing the dough and watching the gnocchi cook in the pot.

And who knows, you might just discover a new favorite family tradition!

Instant Mashed Potato Gnocchi

Instant Mashed Potato Gnocchi

4.5 from 738 votes

Quick and easy gnocchi made from instant mashed potatoes. These soft pillows are pan-fried until golden and served with a simple butter and sage sauce.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Gnocchi

2 cups instant mashed 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 black pepper

For the Sauce

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

👨‍🍳Directions

1In a large mixing bowl, combine the instant mashed potato flakes and boiling water.
2Stir with a fork until the mixture forms a thick, smooth dough, about 1 minute.
3Let it cool for 2 minutes until warm but not hot to the touch.
4Add the beaten egg, salt, and pepper to the potato mixture.
5Mix thoroughly with the fork until fully incorporated.
6Gradually add the flour, stirring until a soft, slightly sticky dough forms.
7Turn the dough out onto a lightly floured surface.
8Gently knead 4 to 5 times until smooth, adding a little more flour if needed to prevent sticking.
9Divide the dough into 4 equal portions.
10Roll each portion into a long rope about 3/4 inch thick.
11Cut the rope into 1-inch pieces using a sharp knife or bench scraper.
12Optionally, roll each piece over the tines of a fork to create ridges.
13Bring a large pot of salted water to a rolling boil over high heat.
14Drop the gnocchi into the water in batches, about 15 pieces at a time.
15Cook until they float to the surface, about 2 to 3 minutes, then remove with a slotted spoon.
16While the gnocchi cook, melt the butter in a large skillet over medium heat.
17Add the sage leaves and cook until they become fragrant and slightly crisp, about 1 minute.
18Increase the heat to medium-high and add the drained gnocchi.
19Cook the gnocchi in the butter, stirring occasionally, until they are golden brown on all sides, about 3 to 4 minutes.
20Remove from heat, sprinkle with Parmesan cheese, and season with salt and pepper to taste.
Serve immediately.

🔧Equipment

Large mixing bowl
Fork
Clean work surface
Sharp knife or bench scraper
Large pot
Slotted spoon
Large skillet

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 75mg🧂Sodium: 620mg🌾Total Carbs: 48g🥦Dietary Fiber: 2g🍬Sugars: 1g🥩Protein: 10g

📝Notes

For a gluten-free version, use a 1:1 gluten-free flour blend. The gnocchi can be frozen on a baking sheet before cooking, then transferred to a freezer bag for up to 1 month. Cook directly from frozen, adding 1 minute to the boiling time.

Watch Video Of How Instant Mashed Potato Gnocchi Works

This instant mashed potato gnocchi recipe is truly a game-changer for any occasion. It’s easy to make, delicious, and packed with nutrients from the whole wheat flour and veggies.

Whether you’re serving it as a main course or a side dish, your family will love it. And the best part?

You can customize it with your favorite sauces or toppings – my kids are obsessed with adding diced cooked bacon on top! Store any leftovers in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months.

❓ Frequently Asked Questions About Instant Mashed Potato Gnocchi

Q1: What kind of potatoes should I use for this recipe?

For this recipe, you’ll want to use high-quality potatoes that are high in starch, such as Russet or Idaho potatoes.

Q2: Can I use frozen mashed potatoes instead of fresh?

I wouldn’t recommend using frozen mashed potatoes for this recipe, as they can be too wet and may not hold together as well.

Q3: How do I store leftover gnocchi?

You can store leftover gnocchi in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months.

Q4: Can I make this recipe ahead of time?

This recipe can be made ahead of time, but it’s best served fresh. If you need to make it ahead, you can mix the dough together and store it in the fridge for up to 24 hours before cooking.

Q5: What kind of sauce should I use with these gnocchi?

The great thing about this recipe is that you can use any type of sauce you like – marinara, Alfredo, pesto – the possibilities are endless!

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