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Gnocchi in an Instant
Using instant potato flakes to make gnocchi might make purists cringe, but it’s a surefire way to make the softest, most pillowy dumplings. It’s an easy and mess-free method, too, because it eliminates the need to boil a russet potato, then rice it or put it through a food mill. The gnocchi are delicious tossed with pesto or a simple tomato sauce or dressed with browned butter and finished with fresh herbs.
4
Servings
Tip
Don’t overwork the dough when kneading. Use a light hand to prevent the development of gluten, which will make the gnocchi dense and stodgy rather than light and tender.
30 minutes
plus cooling
Ingredients
-
71
grams (1 cup) instant potato flakes
-
1
cup boiling water
Directions
-
01In a large bowl, stir together the potato flakes and water. Let stand until cooled to room temperature. Add the egg, flour and salt, then mix with your hands until the ingredients are just incorporated. Lightly dust the counter with flour and turn the dough out onto it. Gently knead until the dough is smooth.
Reviews
December 19, 2025
Easy and successful
I call gnocchi the white whale of cooking the one dish I wanted to make and never could. I’ve tried other receipts for gnocchi and it never worked. The last time they disintegrated in the boiling water. This was easy as can be and successful. Thank you!!
August 6, 2024
Fast, easy and yummy!
This was my first attempt at making gnocchi. This recipe is perfect for anyone unsure to venture into homemade dumplings.
May 28, 2023
great toddler activity
Made these with my toddler, totally impossible to screw up and so soft and fluffy. Served with an almond basil pesto, will double it next time for sure
September 8, 2024
Gnocchi
I must have done something wrong because while tasting great they were too dense. I finished it with brown butter sage sauce. My husband used chose a pink spaghetti sauce I had done a few days ago. Both worked well. So, what did I do wrong?
May 19, 2025
Easy gnocchi
Light and fluffy. Quicker if you have help but still a simple recipe. I find that taking each piece and rolling it against the tines of the fork with my thumb like my cavetelli is easier, sticks less, and than just mashing it with the fork.
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