Ingredients for Betty Crocker Gnocchi
- 1 cup instant potato flakes
- 3/4 cup hot water
- 1 teaspoon salt
- 1 large egg, beaten
- 1/2 cup all-purpose flour
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How to Make Betty Crocker Gnocchi
- In a large bowl, reconstitute the Betty Crocker Potato Buds according to package directions.
- Let the reconstituted potato buds cool slightly.
- Add the egg and mix well until combined.
- Gradually add the flour, mixing until a soft dough forms. Add more flour, a tablespoon at a time, if needed to achieve a slightly sticky but manageable dough. Do not overmix.
- Lightly flour a clean surface and turn the dough out onto it. Gently knead the dough for 1-2 minutes to bring it together.
- Roll the dough into a long rope, about 1 inch in diameter.
- Cut the rope into 1-inch pieces.
- Optional: Freeze the uncooked gnocchi on a baking sheet lined with parchment paper before transferring to a freezer bag for later use.
- Bring a large pot of salted water to a rolling boil.
- Gently drop about 1/4 of the gnocchi into the boiling water. Cook until they float to the surface, about 2-3 minutes.
- Remove the cooked gnocchi with a slotted spoon and transfer to a bowl.
- Repeat steps 10 and 11 until all gnocchi are cooked.
- Serve immediately with your favorite sauce.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
4g
Fat
1g
Carbs
19g
