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Quick Gnocchi by Sandy Metzler

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“This makes gnocchi sooo easy. Thank you Sandy. I married an Italian who loves this dish! I have also added parmesan cheese for something different. I freeze the gnocchi before boiling for easier handling as well as make double batches to save for later. They freeze very well.”
READY IN:
15mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place potato flakes in a medium-size bowl. Pour in boiling water; stir until blended. Let cool.
  2. Beat egg and stir in salt and pepper. Blend in enough flour to make fairly stiff dough. Turn dough out on a well floured board. Knead lightly.
  3. Divide dough in half (I do fourths for easier working). Shape each half into a long thin roll, the thickness of a breadstick. With a knife dipped in flour, cut into bite size pieces. For a more authentic shape, roll against a fork tine and pinch a bit.
  4. Place a few gnocchi in boiling water. As the gnocchi rise to the top of the pot, remove them with a slotted spoon. Repeat until all are cooked. Top with tomato sauce.
  5. These can be made ahead and frozen.

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