I have been making this recipe for the past 3 weeks and we just can’t get enough of it! Pair this with your favorite pasta sauce and a side salad. You’ve got an instant meal! Also, if you double the recipe, you can use half for tonight’s meal and freeze the second half. Just cut the dough into the bite size pieces, place half of the pieces onto a cookie sheet lined with wax paper, and freeze for about an hour. Place frozen gnocchi in a freezer bag and use for another meal.
1 cup dry potato flakes
1 cup boiling water
1 egg, beaten
1 teaspoon salt
1/8 teaspoon ground black pepper
1/2 teaspoon garlic powder(optional)
1 1/2 cups all-purpose flour
Place potato flakes in medium-size bowl(stand mixer bowl is perfect). Pour in boiling water and stir until blended. Let cool.
Place a pot of water on medium heat.
Beat egg with salt, pepper and garlic powder(optional). Add egg mixture to potatoes and stir well.
Blend in enough flour to make a fairly stiff dough(don’t put more than 1 1/2 cups of flour in). Turn dough out onto a well floured surface. Knead lightly.
Divide dough in half. Shape each half into a long, thin roll, the thickness of a breadstick. With a knife(or pizza cutter!) 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 with a slotted spoon. Repeat until all are cooked.
Little trick I figured out: If you have a pot of your favorite sauce right next to the pot of boiling water, you can drop the finished gnocchi right into the sauce once they float to the top. The sauce sticks to the gnocchi more if you do this.