Jeff and I are all about making things from scratch. But with our research work ramping up, the heatwave, and general laziness kicking in, we're trying to figure out a few shortcuts. One great idea we had was making gnocchi from instant potato flakes. We found some organic flakes sold in bulk at the amazing Honest Weight Food Co-op and bought a quart to try out.
This recipe is so easy that we don't even have to make a bunch and freeze it because it takes almost no time to make it in the first place! And all it takes is a bowl, spoon, hands and a fork to prepare.
Instant Vegan Gnocchi
Yields 2 servings
1 cup instant potato flakes (if you can, buy organic)
1 cup all-purpose flour
1 1/2 tbsp tapioca flour, Ener-G egg replacer, or dry egg replacer of your choice
1 cup water
- Prepare a medium-sized sauce pan with water over high heat to boil.
- In a medium-sized mixing bowl, combine the potato flakes, all-purpose flour and tapioca flour (or dry egg replacer of your choice).
- Add the water, and stir to combine. At some point you will want to start kneading with your hands. Continue to knead until everything is mixed.
- Remove teaspoon sized pieces of dough and roll into little balls. Optionally roll the balls over the tines of a fork (or if you're fancy, a gnocchi board) to obtain the trademark gnocchi ridges.
- Boil for 3-5 minutes until gnocchi is tender. They will float when they're done. Drain the pasta in a colander and serve.