Quick Gnocchi

Pasta and Noodle - Dinner

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.

Brief

Prep 10 mins

Cook: 5 mins

Total: 15 mins

Servings: 2

Yield: 2 servings

Quick Gnocchi

Ingredients

1 cup dry potato flakes

1 cup boiling water

1 egg

beaten

1 teaspoon salt

⅛ teaspoon ground black pepper

1 ½ cups all-purpose flour

Saigon Noodle Salad

Dinner

Directions

Step 1

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

Step 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.

Step 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.

Step 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.

Nutritional Information

Quick Gnocchi

Servings Per Recipe:2

Calories: 462.3

% Daily Value *

Protein: 14.8g 30%

Carbohydrates: 91.3g 30%

Dietary Fiber: 4.2g 17%

Sugars: 1.3g

Fat: 3.5g 5%

Saturated Fat: 1g 5%

Cholesterol: 93mg 31%

Vitamin A Iu: 124.8IU 3%

Niacin Equivalents: 10mg 77%

Vitamin B6: 0.3mg 16%

Vitamin C: 19.5mg 32%

Folate: 194.4mcg 49%

Calcium: 35.1mg 4%

Iron: 5.1mg 29%

Magnesium: 39.7mg 14%

Potassium: 399.2mg 11%

Sodium: 1224.6mg 49%

Thiamin: 1mg 100%

Calories From Fat: 31.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.