Instant mashed potato gnocchi from Cook's Country Magazine, Dec 2021/Jan 2022 (page 15)

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tomato-basil sauce; Fontina cheese sauce; Browned butter-caper sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dbuhler on February 03, 2023

    These were good and definitely faster/easier than cooking and mashing potatoes, so top marks for that. The texture, for me, was a bit heavy/gluey, so I'm not sure if it was my error (not sure if I over kneaded, or possibly boiled to long) or not. I did use the recommended brand of potatoes and measured all ingredients by weight. I will definitely try these again. This time around I made them with the fontina cheese sauce from this same issue.

  • Shewi128 on February 12, 2022

    We made this with the tomato sauce and "al forno" with ricotta and mozzarella. We loved it, and it was way easier than normal gnocchi!

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