Instant Mashed Potato Gnocchi with Tomato-Basil Sauce

Ingredients

• 2 cups Plain instant mashed potato flakes (113 g; do not use flavored flakes. Idahoan Original Mashed Potatoes were used.)
• 1 cup All-purpose flour (142 g; extra flour is used for dusting, with no amount specified.)
• 2 tsp Table salt (Plus 1 tablespoon for the cooking water and more to taste; these additional amounts are specified separately in the method.)
• 1.5 cups Water
• 1 Large egg
• 2 tbsp Extra-virgin olive oil
• 2 cloves Garlic (Minced.)
• 1 can (15 oz) Tomato sauce (A good-quality jarred marinara, such as Rao's, can be substituted.)
• 1 tsp Sugar
• 0.25 tsp Pepper
• 0.25 tsp Dried oregano
• 0.5 cup Fresh basil leaves (Torn into ½-inch pieces.)
• Parmesan cheese (Grated; amount not specified.)
• 1 tbsp Salt (For the gnocchi cooking water.)
• Flour (For dusting the counter, dough, rope, and—if needed—your thumb and fork; amount not specified.)
• Salt (To taste when finishing the sauced gnocchi.)

Steps

1. 1

   In a large bowl, whisk together the potato flakes, 1 cup flour, and 2 teaspoons table salt.

2. 2

   In a separate bowl, whisk together the water and egg.

3. 3

   Add the water-and-egg mixture to the potato-flake mixture. Stir with a wooden spoon until fully combined and a dough ball forms.

4. 4

   Let the dough sit for 3 minutes so the potato flakes and flour can hydrate.

5. 5

   Turn the dough onto a lightly floured counter. Knead for about 3 minutes, until it has the texture of Play-Doh and springs back halfway when poked with a finger.

6. 6

   Lightly dust the dough with flour and let it rest on the counter for 5 minutes.

7. 7

   Divide the dough into 6 equal pieces. On a very lightly floured counter, roll one piece into a rope about ¾ inch thick and lightly dust the rope with flour.

8. 8

   Using a floured bench scraper, cut the rope crosswise into pieces about ¾ inch long. Transfer the gnocchi to a lightly floured rimmed baking sheet. Repeat with the remaining dough.

9. 9

   Press each gnocchi, cut side down, onto the tines of a fork, then roll it downward to create grooves. If the dough sticks, dust your thumb and fork with flour. Return the shaped gnocchi to the baking sheet.

10. 10

    For the sauce, combine the olive oil and minced garlic in a 12-inch skillet. Cook over medium heat for about 2 minutes, until the garlic is fragrant and just beginning to turn golden.

11. 11

    Carefully stir in the tomato sauce, sugar, pepper, and oregano. Bring the sauce to a simmer, then remove it from the heat.

12. 12

    Stir in the torn basil leaves. Cover the skillet to keep the sauce warm.

13. 13

    Bring 4 quarts of water to a boil in a large pot over high heat. Add 1 tablespoon salt to the boiling water.

14. 14

    Add half of the gnocchi to the water and stir gently to keep them from sticking. Simmer for about 1½ minutes, until just cooked through and floating to the top.

15. 15

    Using a spider skimmer or slotted spoon, transfer the cooked gnocchi to the skillet with the sauce.

16. 16

    Return the water to a boil and repeat the cooking and transfer process with the remaining gnocchi.

17. 17

    Place the skillet over medium-high heat. Cook for about 2 minutes, stirring gently, until the gnocchi are hot throughout and well coated with sauce.

18. 18

    Season with salt to taste. Sprinkle with grated Parmesan and serve.

19. 19

    To make ahead, after shaping the gnocchi, freeze them on the baking sheet. Once frozen, transfer them to an airtight container or zipper-lock bag and keep frozen for up to 1 month. Cook from frozen, increasing the cooking time to 3 minutes.

Notes

Do not use flavored instant potato flakes. Knead the dough to a Play-Doh-like texture or it may be too tender to roll into ropes. Very lightly flour the counter before rolling to prevent sticking. A good-quality jarred marinara may replace the canned tomato sauce. The source gives a total time of 1½ hours; no separate prep and cook times are stated. Freezing instructions are included.

Nutrition per serving

• main
• dinner
• Italian-inspired
• vegetarian
• make-ahead
• freezer-friendly
• boiled