× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Easy Potato Gnocchi

Light and pillowy potato dumplings, use these in soups, stews, or in place of pasta with your favorite sauce.

Share this

Print Recipe
Cuisine: AmericanItalian
Prep Method: Boiled

Dish

Main Dish

Prep Time

30 Mins

Cook Time

15 Mins

Serving

Serves 6

Description

Light and pillowy potato dumplings, use these in soups, stews, or in place of pasta with your favorite sauce.

Ingredients

+

Potato Dumpling Dough

  • 1-1/4 cup (100g) Potato Flakes/Instant Potatoes
  • 1-1/4 cup (310ml) Water
  • 1 each Large Egg
  • 1 each Egg Yolk
  • ½ cup (84g) All Purpose Flour

Preparation

  1. Gather and scale all ingredients.
  2. In a bowl place the potato flakes and pour the water evenly over the top. Stir to combine, allowing all the potato flakes to be hydrated by the water. Stir in the egg and the egg yolk. Add the flour sprinkling it evenly over the top of the potato and egg mixture. Mix the dough gently until it just comes together. The dough should be supple and soft with just enough resistance to hold an indent when pressed with your finger. The dough shouldn’t be sticky to the touch.
  3. To shape the dumplings, cut the dough into thirds and with a light dusting of flour, shape the dough into a long rope/snake. Cut the rope into roughly 1-inch pieces. Once the rope is cut, take each piece, and roll them into little balls. Once the balls are formed you could stop, but if you want them to have those little ridges to catch the sauce, you’ll need a gnocchi board or you can use the tines of a fork. Take each ball and roll it gently on the board or on the back side of the fork to get the ridges. Place the gnocchi on a lightly floured baking sheet while you form the rest.
  4. Heat a large pot of water to a boil. Add a pinch of salt to the water and reduce the heat of the water to a simmer.
  5. Add the gnocchi and allow them to gently poach in the water until they float (about 2-3 minutes).
  6. Remove the gnocchi from the water using a slotted spoon or kitchen spider. Place the gnocchi into a bowl of cold water briefly. This will stop the cooking process. The gnocchi should be drained briefly on paper towel, and then arranged on a lightly oiled baking sheet. From here the gnocchi can finish cooking (either sauteed in butter or oil, or they can be boiled again and added to pasta sauce, soups, or stews. The dumplings can also be frozen at this stage by placing them on a lightly oiled cookie sheet and placing them in the freezer overnight. The gnocchi can be bagged and placed back into large resealable bags for later use.

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving

Calories

200

Fat

2.5g

Sodium

40mg

Cholesterol

90g

Vitamin C

20.3mg

Carbohydrates

36g

Fiber

2g

Protein

6g

Potassium

302mg

Sugar

1g

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up