I do not know what the recipe is, but I do have potato flakes on hand. I have multiple potato ricers that I use for ricing potatoes to make gnocchi.

#2DD does it all the time. I've only had hers so have no idea if it matters for taste but it makes the process much quicker she tells me and the 'dough' turns out just fine.

I found this recipe, but it is not from ATK, which does not show its recipe:

• 1 cup dry potato flakes
• 1 cup boiling water
• 1 egg, beaten
• 1 teaspoon salt
• ⅛ teaspoon ground black pepper
• 1 ½ cups all-purpose flour

>Allrecipes.com They also have a recipe for ricotta gnocchi, and I have made that, but it does not have potato in it. I've had ricotta gnocchi in Italy as well. I suppose one could substitute some potato flakes for part of the flour in this recipe, but I've not tried that yet.

Thanks for posting that, Lars. I've never made gnocchi and have only eaten it a couple of times. But it's something I've wanted to learn more about. So I'm going to try it after the holidays.

Rusty

What is ATK?

mine, I assume that ATK stands for America’s Test Kitchen.

indeed; ATK stands for America’s Test Kitchen.

made it saturday, wife could not tell the difference from boiled potato dough ... she was amazed it was done so quickly.

2 C potato flakes

1 C flour

1 and 1/2 Cup water with one beaten egg mixed in

1 tsp salt

1/2 tsp black pepper to taste; i add extra

mix and let sit 5 min to allow mixture to absorb moisture [thicken up]

then:

knead until dough comes together

let sit five minutes

divide into 6 pieces

flour prep surface lightly

roll each piece into a 3/4 inch rope

slice the the rope into 3/4 inch pieces ... i got 18-20 per rope

plop into salted boiling water ... they will float when done;

boil about 1/3 of the gnocci at a time. they freeze nicely uncooked on a sheet pan, then you can transfer to a zip bag and store in the freezer for a month [if they last that long]

This is an excellent recipe for pillow-y potato-y fluffy goodness.: https://www.foodandwine.com/recipes/potato-gnocchi-butter-and-cheese OTOH, the potatoes, passed through the CF approved ricer, yeilds something one could easily spread on a tray and toss in the dehydrator to get an approximation of potato flakes. Whereby, so long as its pure flakes, rather than ”mashed potato mix”, is it not the same thing? The pillowy goodness comes from the eggs and proper handling. Dave, thanks for posting.

I've never used instant mashed potatoes but now think I may try. I bought a box of the flakes to make potato bread in my bread machine and don't know what to do with the rest because I will never eat instant mashed potatoes (I don't order mashed in a restaurant because odds are they're instant). BUT: have you tried deep frying your gnocci? It's the only way I eat them.

The Food & Wine recipe looks good and is similar to what I've made before, but I will definitely omit the nutmeg. I keep whole nutmeg but only use it in desserts and eggnog.

I'll have to try deep frying gnocchi - I've never had them that way. It seems like they would resemble Tater Tots.

Lars, the nutmeg is for the sauce. Easily omitted or replaced. Nutmeg is common in some Italian recipes. I often omit it from besciamella. :) I use the basic gnocchi recipe in the link no matter how it's dressed. I've been served too many rock hard or gooey gnocchi! Good ones are dead easy to make, esp. if you're not forking them (though that's merely tedious, and only necessay if your sauce needs texture to cling), but the right recipe is key.

So, thinking more on it, the issue with potato flakes is that they don't have flavor beyond ”is potato”. I usually buy potatos with more flavor. :) So adding a little something tasty to the dough, might be good...

I would never put nutmeg in potatoes, if that's what you mean.

I noticed that your recipe did not specify the type of potato, and I thought that was critical, but I guess they assume that by baking potatoes people understand that they mean Russet. That's what I've used in the past.

I remember my gnocchi dough coming out too wet in the past, and in the future, I will add potato flakes if that happens again.

I meant that the nutmeg wasn't meant to be in the potatoes, It's in the butter the gnocchi were dressed with, but any one who knows how to put spices in butter can change that, or change the dressing altogether. And I think you're right about russet, but there are other baking potatoes which should work as well. You just need potatoes with fluffy rather than dense or waxy texture.

I often put sage in a butter sauce. I tried tarragon and discovered that I did not like that either. I grew it in my yard before I tasted it, and then pulled it out. I grow chives in my yard, which grow all year and reseed themselves, and so I often add that to potatoes, but they are a bit pedestrian. I also grow thyme, but that doesn't do a whole lot for potatoes, compared to sage. I very much like potatoes plain and will eat them without salt and without pepper, but I tend to add pepper before I add salt. I also like them with and without butter, as long as they are hot.

I have delicious tarragon in my garden, but I don't know what variety. Apparently there are several very different ones. I only have chives in wet years. The flowers are so cute, I let most of them go to seed.

All I know about tarragon is that I hate French tarragon. Perhaps the other varieties are better.