Instant Mashed Potato Gnocchi with Tomato-Basil Sauce
These tender, plump dumplings are easy to make and delightful to eat.
Keywords
- Main Courses
- Italian
- Europe
- Cheese
- Potatoes
- Pasta
- Eggs & Dairy
- Fruits & Vegetables
- Grains
- Rice & Beans
- Vegetarian
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Bench scraper
- Spider strainer
- Fork
- Baking sheet
- Skillet
- Pot
- Stove
- Mixing bowl
- Whisk
- Wooden spoon
- Slotted spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Airtight container
- Zip-top bag
- Freezer
Ingredients
- 2 cups (4 ounces/113 grams) plain instant mashed potato flakes
- 1 cup (5 ounces/142 grams) all-purpose flour
- 2 teaspoons table salt, plus salt for cooking gnocchi
- 1½ cups water
- 1 large egg
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 1 (15-ounce/425-gram) can tomato sauce
- 1 teaspoon sugar
- ¼ teaspoon pepper
- ¼ teaspoon dried oregano
- ½ cup fresh basil leaves, torn into ½-inch pieces
- Grated Parmesan cheese
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