Mashed Potato Gnocchi
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 500 mL (2 cups) IdahoanĀ® Classic Mashed Potatoes, prepared
  • 1 large egg yolk
  • 250 mL (1 cup) all-purpose flour (approx.)
  • Pinch salt
  • Marinara sauce, warmed (or butter or olive oil)
  • Grated Parmesan cheese (optional)
  1. Stir mashed potatoes with egg yolk. Add flour and salt; stir until well combined, adding additional flour, a bit at a time, to make stiff, dry dough.
  2. On floured surface, knead dough 4 to 5 times until smooth. Divide into 4 portions. Roll each portion into long rope, about 1 cm (1/2-inch) thick. Cut into 2.5 cm (1-inch) pieces. Roll fork over each piece to create pattern.
  3. In large pot of boiling, salted water, cook gnocchi for about 2 minutes or until gnocchi floats to the surface. Remove with slotted spoon and drain well; toss with warm marinara sauce, butter or olive oil. Sprinkle with Parmesan cheese (if using).
Recipe by Mashed and Scalloped Potatoes - Idahoan Foods LLC at