Great way to use potato flakes (or any potato product) is in gnocchi which can then be used like pasta.
Add bonus if you need a gluten-free product (then use GF flour)
https://www.thespruceeats.com/easy-no-fail-gnocchi-recipe-2018915EASY ITALIAN GNOCCHIBy Kyle Phillips Updated on 12/26/22
Food, wine, and travel writer who lived in Tuscany and developed his passion and expertise for food and cooking.
Gnocchi is somewhere between a dumpling and a type of pasta. There are many different types of gnocchi in Italy,
but the most well-known around the world is the small, round, slightly chewy dumpling made with a mixture of
potatoes and wheat flour, often striped with ridges.
This shockingly simple Italian potato gnocchi recipe uses a surprising shortcut (instant potato flakes) to avoid the
problems of getting the potato-to-flour ratio correct.
If there is too little flour, the gnocchi might disintegrate completely in the pot during cooking, leaving you with
nothing but starchy water. If there is too much flour, on the other hand, they can turn out too dense and hard.
But not with this recipe! Double, triple, or quadruple it with good results.
Gnocchi work very well with smooth, creamy sauces, such as pesto, a simple walnut sauce, a creamy tomato sauce, or a four-cheese sauce.
Prep: 20 mins Cook: 3 mins Total: 23 mins
Servings: 2 servings
Ingredients1 cup water
1 large egg, lightly beaten
1 teaspoon unsalted butter, softened
1 pinch garlic powder
2 cups instant potato flakes, use a good-quality brand, like Bob's Red Mill
1 cup all-purpose flour, unbleached
2 teaspoons minced fresh parsley leaves
1/2 teaspoon fine sea salt
DirectionsPlace the water, beaten egg, butter, and garlic powder in a food processor and mix at low speed until combined.
In a large mixing bowl, combine the potato flakes, flour, parsley, and salt.
Add the potato flake-flour mixture to the food processor and mix at low speed until a dough forms.
Flour your hands and work surface and gently knead the dough, then roll it out flat.
Cut the dough into strips and roll the strips into ropes. Cut the ropes into bite-sized
pieces and roll each piece on a gnocchi board or along the tines of the fork to create a ridged pattern.
Boil in salted water for about 1 to 3 minutes (when they float to the surface, they are ready).
Drain with a slotted spoon, rather than a colander, because they are a bit delicate.
Toss gently in the sauce of your choice.
You can play around with the dough by adding grated Parmigiano-Reggiano cheese,
minced sun-dried tomatoes, spinach, or whatever takes your fancy.
Nutrition Facts (per serving)
Calories 508 Fat 15g Carbs 78g Protein 14g Sodium 1126 mg
