Instant Potato Gnocchi

If you’ve ever craved the soft, pillowy delight of gnocchi but thought it was too complex to make at home, think again! This recipe for homemade instant potato gnocchi is here to simplify your cooking routine without sacrificing flavor. By using just a handful of everyday ingredients—potato flakes, water, egg, flour and herbs—you can create a batch of gnocchi that’s both quick to prepare and irresistibly delicious.

Gone are the days of spending hours kneading and shaping. With our streamlined method, you’ll transform basic pantry staples into a comforting Italian dish that rivals any restaurant fare. The result? Light, tender gnocchi that pairs perfectly with your favorite sauces and seasonings.

Ingredients for Instant Potato Gnocchi

• Mashed potato flakes: The secret ingredient for instant gnocchi! A bag of store-bought potato flakes will save you a ton of time in peeling, boiling and shredding your potatoes by hand.
• Water and egg: A cup of boiling water and a large lightly beaten egg serve as the main binders for the gnocchi, when added to the potato flakes.
• All-purpose flour: Flour helps create the gnocchi’s light, fluffy dough. It also prevents the dough from sticking to flat surfaces when it comes time to roll.
• Seasonings: Dried basil and garlic powder are the ultimate combo as far as dialing up the flavor in your gnocchi dough goes. A little goes a long way with these seasonings to keep your pasta dough from tasting bland.
• Pasta sauce: To keep things simple we opted for a jar of red sauce for this dish but bonus points if you make your own marinara or another homemade pasta sauce.
• Grated cheese: Optional, but everything is better with a sprinkle of Parmesan cheese if you ask us.

Directions

Step 1: Make the dough

Danielle Moore for Taste of Home

Place the potato flakes in a large bowl, then slowly stir in the boiling water and egg. Add the flour and seasonings, continuing to stir until everything is well combined.

Step 2: Knead the dough

Danielle Moore for Taste of Home

Next, on a lightly floured surface, knead the dough 10 to 12 times until it forms a soft, pliable mound.

Step 3: Shape the gnocchis

Danielle Moore for Taste of Home

Divide the dough into four portions. Sprinkle a little more flour on your cutting board or another flat surface and roll each portion into 1/2-inch-thick ropes. Then, cut each rope into 3/4-inch pieces. Rake a fork through more flour, then press and roll each dough piece to form a tiny gnocchi shape with ridges. Repeat for the rest of the dough.

Step 4: Cook the gnocchi

Danielle Moore for Taste of Home

Bring a large pot of water to a boil and cook the gnocchi in batches for 30 to 60 seconds or until they float to the top. While the gnocchi are cooking, heat the sauce of your choice in a separate saucepan. Once the gnocchi are floating, remove them with a slotted spoon and transfer them to a bowl.

Step 5: Serve with sauce

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Serve the gnocchi with sauce and sprinkle with Parmesan cheese and fresh basil if desired.

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Instant Potato Gnocchi Variations

• Switch up the sauce: The focus should be on the gnocchi here, not a complicated sauce, but that doesn’t mean you need to stick to marinara. A homemade pesto would be delicious, as would a simple brown butter sage sauce. You could even make gnocchi en brodo for a brothy soup twist.
• Make it eggless: For a vegan gnocchi version, skip the egg and use 2 tablespoons of olive oil as a binder.
• Add meat: Although this recipe is a vegetarian-friendly dish, you could add meat to make it a more well-rounded meal. Saute some pancetta with onions before adding your marinara sauce, toss in cubed chicken or Italian sausage or opt for a bolognese with meat already built in.

How to Store Instant Potato Gnocchi

Good news for anyone looking to make big batches of gnocchi with leftovers in mind: Dehydrated potato flakes have a low moisture content and therefore store well,at room temperature and in the freezer.

To freeze potato gnocchi, place them on a lined baking sheet in the freezer for one to two hours. Once firm, transfer them to sealed airtight containers or zip-top bags. If you plan on using them sooner, you can store them the same way in the fridge.

How long does instant potato gnocchi last?

When stored properly in the freezer, these gnocchi will stay fresh for up to three months. If you’re going the fridge route, plan to use them up within five days.

Can I make instant potato gnocchi ahead of time?

Absolutely! This recipe was made to be doubled, tripled or quadrupled, so you can enjoy fresh gnocchi whenever you want.

Instant Potato Gnocchi Tips

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What’s the trick to making instant gnocchi?

Let the instant potato flakes cool a bit so they’re lukewarm before adding the egg or you could wind up with scrambled eggs.

What should I do if my gnocchi is too dry?

Try adding more water to the dough. Alternatively, one reviewer suggests purchasing a gnocchi board so that you can use less flour when shaping the gnocchi.

What should I serve with gnocchi?

This dish is a lot lighter than heavier kinds of pasta, as gnocchi is lower in calories and carbohydrates. With that said, you can keep the rest of the meal on the healthy side with grilled chicken or fish and a leafy green salad dressed in a balsamic vinaigrette. Or, you could go the more indulgent route with veal or chicken parmigiana, garlic bread and Caesar salad.