This recipe was extremely quick & delicious. I was skeptical of the concept but it turned out perfect. I've since tried making this recipe using Betty Crocker Garlic & Cheddar instant potatoes (2 packets per box) with great success. Each packet has exactly one cup of flakes so it works great with this recipe, and give the gnocchi an extra something, but not overbearing. Be sure to cool the flakes thoroughly as it makes the dough a little easier to handle, and less sticky. Also, add half the flour all at once, then gradually added the rest until you get a tough, but not too tough consistency (you may not use all of it, but it's good to have extra to keep your hands floured well while shaping/rolling. I was able to roll out 4 decent sized breadstick shaped dough rolls, align side by side then cut using preforated knife, and shaped by pressing 2 fingers in the middle of each piece while gently rolling forward, then back and slightly pinching to form the final gnocchi (fork marks optional). One cup of flakes was enough gnocchi for 2-3 people. I boiled in large pot with some regular & garlic salt for about 4 minutes in 2 batches, then served with hot italian sausage and it was great. You won't be disappointed. The trickiest part is getting the dough to the right consistency, but this recipe cost so little to prepare, you can afford to mess up a batch or two until you master the dough.
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