Instant potatoes turn this gnocchi recipe into a breezy, 15-minute affair rather than an hours-long commitment. 

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Ingredients

About 60 gnocchi; 4 servings

　　1 cup instant mashed potato flakes

　　1 cup all-purpose flour, plus more

　　1 large egg

　　¾ teaspoon salt

　　3 tablespoons butter, melted, or extra-virgin olive oil

　　Freshly grated Parmesan, black pepper, and chopped parsley, for garnishing (optional)

　　

Step 1

Place 1 cup instant mashed potato flakes in a medium bowl. Pour over them 1 cup boiling water and stir to combine. Add 1 cup all-purpose flour, 1 large egg, ¾ teaspoon salt. Knead briefly until the mixture is smooth. 

　　

Step 2

Bring 4 inches of well-salted water to a simmer in a large pot. Have ready 3 tablespoons butter, melted, or extra-virgin olive oil. Roll about 2 tablespoons of the dough into a ¾-inch-thick log. Cut crosswise into ¾-inch pieces. Press each piece against the tines of a fork, rolling it as you do; this will naturally cause the gnocchi to curl slightly, leaving one side indented and the other ridged. Test the gnocchi by dropping a few into the simmering water and cooking until they float, about 2 minutes. They should hold a firm shape and be chewy to the bite. If they are too soft or disintegrate, knead into the dough up to 3 tablespoons more all-purpose flour and a little beaten egg.

　　

Step 3

Test again. When the dough is right, roll the rest of the dough into three or four ¾-inch-thick ropes. Cut the ropes into ¾-inch pieces, shape the dough on the fork as directed above, letting them drop onto a lightly floured baking sheet. Bring the water back to a simmer. *Do not let the water reach a full boil. Drop one-third to half of the gnocchi into the pot and simmer, uncovered, until they float, then remove with a slotted spoon or skimmer to a wide bowl. Note: Never drain gnocchi by pouring the contents of the pot into a colander. Drizzle some of the melted butter or olive oil over the gnocchi. Toss to coat. Repeat until all the gnocchi are done.

　　

Step 4

Spoon gnocchi into bowls and top as desired.

　　Excerpted from Joy of Cooking: 2019 Edition Fully Revised and Updated © 2019 by John Becker and Megan Scott. Reprinted by permission of Scribner, an imprint of Simon & Schuster, Inc.Buy the full book from Amazon or Bookshop.