Shortcut Potato Gnocchi

The Italians may never forgive me for this post, but it has to be said. You can make potato gnocchi from start to table in about 25 minutes with good quality dried potato flakes.

There are benefits other than speed too. There’s no need to adjust the flour depending on the starch or water content of the potatoes. Plus, unlike the traditional method, your gnocchi won't turn gray if you don’t cook them immediately. They stay a beautiful golden color and can be frozen for later use.

Oh, and did I mention they're about a $1.00 a batch to make? I may never slave over traditional gnocchi prep again.

Shortcut Potato Gnocchi
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This gnocchi recipe utilizes a food processor, but can be made in a stand mixer with a paddle attachment instead. Each batch serves 2 to 3 people, but I double the recipe in my food processor for five.

1 cup water
1 egg
1 teaspoon butter, softened
1/2 teaspoon salt
1/8 teaspoon garlic powder
1 teaspoon dried parsley
1 cup unbleached all-purpose flour
2 cups instant potato flakes (from the bulk bin)

1. Bring a large pot of salted water to a boil.

2. Meanwhile, place the water, egg, butter, salt, garlic powder and parsley in the food processor. Process until combined. Add the flour and pulse to mix in. Add the potato flakes and pulse to combine.

3. Move dough to a clean surface and knead for about 20 seconds. Grab chunks of dough and form into snakes. Cut 1/2 inch wide pieces from snakes and roll each piece into a ball with a fork. Pull the fork back toward you for a roll or two to make gnocchi shape.

4. Gently boil gnocchi until they float to the top and then cook for two more minutes. Remove gnocchi with a slotted spoon and serve with your favorite sauce.

Original recipe source from About.com. Adapted by Laura Flowers for a one bowl method. Picture by Laura Flowers.

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