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2 cups dry potato flakes
Place potato flakes in a medium-size bowl. Pour in boiling water; stir until blended. Let cool.
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.
Divide dough in half. Shape each half into a long thin roll, the thickness of a bread stick. With a knife dipped in flour, cut into bite-size pieces.
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.
Poster's Notes:
Posted by Ron Chazen
Nutritional Info Per Serving: Calories 464, protein 15g, total fat 4g, sodium 225mg, cholesterol 106mg, carbohydrates 91g, fiber 4g
2 cups boiling water
2 egg, beaten
2 teaspoons salt
1/4 teaspoon ground black pepper
3 cups all-purpose flour or matzo cake meal
For years I've unsuccessfully tried to make good gnocchi. I found and have tried this recipe from. They have come out pretty good and are a lot easier to make than boiling and ricing potatoes. I will definitely try to modify it for Passover next year by using matzo cake meal instead of flour.