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Instant Potato Gnocchi

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“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.”

Ingredients Nutrition


  1. PUT the potato flakes or buds in a medium-size bowl and add the boiling water; stir until blended then let cool.
  2. FOLD in the egg and salt with a wooden or plastic spoon or spatula.
  3. ADD flour slowly, folding with the spatula, until you have a fairly firm dough that doesn't stick to the bowl.
  4. TURN dough out onto a well floured surface and knead lightly into a ball.
  5. 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.
  6. CUT dough in half and ROLL each half into a long cylinder about the thickness of your thumb.
  7. Cut into bite-size pieces.
  8. You can dust lightly with flour or semolina and set aside for a few hours.
  9. TO COOK- put 6 to 8 gnocchi in a few quarts of boiling, salted water (too many at once interferes in the cooking process).
  10. 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.
  11. Repeat until all are cooked.

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