Gnocchi with potato flakes recipe of 22-03-2020
The dumplings with potato flakes you saw them in the Instagram stories a few days ago, while Elisa and I finished preparing them. It is a recipe invented on the spot as Eli had asked me to make gnocchi for her and (strange but true) I did not have the right potatoes at home (if you remember, to make gnocchi I use very floury old potatoes, yellow paste or better again, red). I was about to fall back on the flour dumplings when I saw the potato flakes in the pantry, the bag to make instant puree in practice and I thought: why not? And here I am with the very successful experiment!
We went classic and seasoned them with a light tomato sauce with basil, but of course this is a basic recipe to combine with all your favorite condiments;)
How to make gnocchi with potato flakes
Put the potato flakes and salt in a bowl, add hot water and mix.
Then add the flour (start with 200 g, add the rest a little at a time only if necessary to make the dough not sticky) and knead until you get a smooth and elastic dough.
Cover with a clean cloth and let it sit for 30 minutes.
Take the dough and, a little at a time, divide it into many loaves about 1.5 cm wide.
Then cut the loaves into small cylinders of about 2 cm each.
Rigateli by passing them quickly on the prongs of a fork, in order to give them the typical appearance of homemade gnocchi.
As they are ready, arrange them on the floured pastry board, without heaping them together.
Cook in a pot with boiling salted water, draining them with a slotted spoon as they rise to the surface.
Season them to taste.
The gnocchi with potato flakes are ready, you just have to taste them.