Quick Gnocchi

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Main Dishes

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Quick Gnocchi

Prep 10 m

Cook 5 m

Ready In 15 m

2 Servings

462 Calories

Description

"An easier version of an Italian favorite, using instant mashed potatoes. This recipe can easily be double, tripled, etc. I make multiple batches, and freeze. To freeze, put on cookie sheets until frozen, and then put into plastic bags. Serve with your favorite spaghetti sauce."

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Ingredients

  1. 1 cup dry potato flakes

  2. 1 cup boiling water

  3. 1 egg, beaten

  4. 1 teaspoon salt

  5. 1/8 teaspoon ground black pepper

  6. 1 1/2 cups all-purpose flour

Direction

  1. Place potato flakes in a medium-size bowl. Pour in boiling water; stir until blended. Let cool.

  2. Stir in egg, salt, and pepper. Blend in enough flour to make a fairly stiff dough. Turn dough out on a well floured board. Knead lightly.

  3. Divide dough in half. Shape each half into a long thin roll, the thickness of a breadstick. With a knife dipped in flour, cut into bite-size pieces.

  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.

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