Instant Gnocchi
FASTER
VEGETARIAN
Makes 4 servings
Here’s how to skip the 2 hours it takes to bake and cool russet potatoes just to make gnocchi: Use potato flakes, sometimes called “instant mashed potatoes.” These are just potatoes that have been cooked, mashed, and dehydrated. And they’re not just an incredible shortcut. They actually make better gnocchi: light, airy little dumplings, unbelievable with melted butter and nutmeg (as here) or with marinara sauce (here) or even a creamy cheese sauce (see More!).
1½ cups hot tap water
1 cup dehydrated potato flakes
2 large eggs, at room temperature
1 teaspoon table salt
2 cups all-purpose flour or more as needed, plus more for dusting
½ cup (1 stick) unsalted butter
Grated nutmeg and ground black pepper, for garnish
1. Mix the hot water and potato flakes in a large bowl. Stir with a wooden spoon until smooth, then continue stirring until the mixture thickens. Cool for 5 minutes.
2. Meanwhile, bring a large pot of water to a boil over high heat.
3. Once the potato mixture is cool (but not fully back to room temperature), add the eggs and salt. Stir until uniform. Add 2 cups flour. Stir with a wooden spoon until a soft, pliable dough forms, adding more flour as needed to prevent the mixture from being sticky.
4. Divide the mixture into 6 equal pieces. Lightly dust a clean, dry work surface with flour. Roll one piece of dough under your palms into a 1-inch-diameter cylinder. Cut this cylinder into 1-inch pieces, then roll each gently against the back of a fork’s tines to make little grooves in each. (Those grooves help catch and hold the sauce, but if you’re really pressed for time, you can skip making the grooves and go with more pillow-like gnocchi.) Repeat with the remaining pieces of dough.
5. Once the water is boiling, reduce the heat so the water is at a bare simmer, not a rolling boil. Drop all the gnocchi in the pot. Cook until the gnocchi float, about 4 minutes from the time they hit the water. Drain in a colander set in the sink.
6. Melt the butter in a very large skillet over medium heat. Continue cooking until the butter just begins to brown at the edges, a couple of minutes. Add the gnocchi and toss gently for about half a minute to heat them through. Some of them may get a little crusty. Divide among serving plates and top with grated nutmeg and lots of ground black pepper.
To bake the gnocchi with a Parmesan cream sauce, start by heating the oven to 350°F. Meanwhile, melt 3 tablespoons unsalted butter in a large, oven-safe skillet. Whisk in 3 tablespoons all-purpose flour to make a blond paste. Slowly whisk in 2 cups whole or low-fat milk (do not use fat-free) and 1 cup chicken broth; continue whisking until bubbling and slightly thickened. Whisk in ¾ cup finely grated Parmigiano-Reggiano (about 1½ ounces) and ½ teaspoon table salt. Add the cooked gnocchi and toss well. Arrange the cooked and drained gnocchi in a single layer in the pan and bake, uncovered, until lightly browned and bubbling, 15 to 20 minutes.