Get ready to savor the flavor of this Instant Pot Gnocchi. You can make it totally from scratch in under an hour and every minute will be worth the wait! It’s a family dinner favorite.
Making gnocchi homemade is such a simple recipe! So many people buy it at the store but you just can’t beat the flavor of making it from scratch!
Not only are the ingredients needed simple to use, but it’s just a really fun recipe to make yourself or with the kids!
If you already have leftover mashed potatoes, then this recipe is even easier. You can skip the whole first part of the recipe that cooks your raw potatoes in the Instant Pot.
You might even want to keep that in mind next time you make mashed potatoes and purposely double the batch so you can use the second half for gnocchi. I always love batch cooking that saves me time!
The next time you’re looking for a simple weeknight dinner that will have everyone asking for seconds, get ready to love the ease of this simple dish. It’s flavorful, fast, and soon to be a staple on your meal planning rotation!
Ingredients for Instant Pot Gnocchi
- whole potatoes (or 2 cups leftover mashed potatoes – skip to step 3 for leftover mashed potatoes)
- all-purpose flour
- large egg
- kosher salt
- unsalted butter
- freshly grated Parmesan cheese
- black pepper
How To Make Gnocchi in the Instant Pot
Wash and peel potatoes. Dice them and add them to your instant pot. Add enough water to your instant pot to cover your potatoes. Pressure cook on high for four minutes.
Once your potatoes are done, do a quick release. Drain the water from your pot and mash your potatoes until smooth. Allow them to completely cool.
On a flat work surface such as a kitchen counter or cutting board, add 1 cup of flour to the middle. Over the flour, add your cold mashed potatoes. Create a well with your mashed potatoes.
Add your egg to the center of your mashed potatoes. Add salt.
Using your hands, work everything together until completely mixed together. Do not overwork the dough. If your dough is too sticky, you can add a little bit of flour at a time.
Divide your dough into six sections. Taking one of those sections, roll out into a log. It should be 3/4 inch wide. Then, cut that log into a 1/2 inch.
Dipping the backside of the fork into some flour, take one piece of your gnocchi, and roll it to create small ridges.
Once all of your gnocchi have small ridges, let them cool for 10 minutes in the refrigerator.
While your gnocchi are cooling, bring salt water to a boil.
Add your gnocchi in batches, careful to avoid overcrowding. Allow them to boil for about 4 to 5 minutes. When they are done, they should float to the top. Transfer to a plate, or cookie sheet with a paper towel.
Once they have all been boiled, transfer them to a medium temperature skillet that has 1 tablespoon melted butter. If you have a saute feature in your Instant Pot, you can do this step with that. Allow your gnocchi to cook for 2-3 Per side or until golden brown.
Transfer them to your serving dish. Sprinkle with Parmesan and salt and pepper to taste. Optional garnish: freshly sliced basil
Tips For Making Homemade Gnocchi
Make sure that you don’t overcrowd. They need to have space and not touch or they might end up sticking together or not cook properly.
Gnocchi have a texture that is a bit doughy so make sure that you pay attention to them being golden brown on both sides to indicate that they’re done cooking in the skillet.
What Kind of Potato to Use for Gnocchi
We used russet potatoes for our recipe because that’s what we usually have on hand. It makes nice, fluffy gnocchi. Some people swear by Yukon Gold potatoes for gnocchi because they have a bit of a nutty flavor.
How to Serve Gnocchi
We love the simple preparation of just topping with grated fresh Parmesan, salt and pepper. If you want sauce, a tomato based pasta sauce is perfect. This copycat Olive Garden Spaghetti Sauce recipe is delicious.
How To Store Leftover Gnocchi
If you’re lucky enough to have gnocchi leftover, this just means that you can enjoy those yummy flavors again! Make sure that you let them cool completely and then store them in the fridge. Using an airtight container is the best way to lock in the flavor and texture.
How To Reheat Cooked Gnocchi
While you might be tempted to just grab a gnocchi and pop it into your mouth, reheating them is going to be the best way to enjoy them. You can reheat them low and slow in the skillet or just pop them in the microwave, too.
I would recommend reheating them with a little bit of butter in the skillet to add some flavor and warmth. Don’t overcook them so just a short amount of time will work. Stay close while they’re cooking.
More Easy Instant Pot Recipes
- Instant Pot Spaghetti and Meat Sauce Recipe
- Instant Pot Orange Glazed Meatballs Recipe
- Instant Pot Asian Beef Noodle Soup – A Bowl Full of Flavor
Instant Pot Gnocchi
Ingredients
- 2 large potatoes or 2 cups leftover mashed potatoes - skip to step 3 for leftover mashed potatoes
- 1 ¼ cups all-purpose flour
- 1 large egg
- 1 ¼ teaspoons kosher salt divided
- 3 tablespoons unsalted butter divided
- 2 tablespoons freshly grated Parmesan cheese
- ½ teaspoon black pepper
Instructions
- Wash and peel potatoes. Dice them and add them to your instant pot.
- Add enough water to your instant pot to cover your potatoes.
- Pressure cook on high for four minutes.
- Once your potatoes are done, do a quick release. Drain the water from your pot and mash your potatoes until smooth. Allow them to completely cool.
- On a flat work surface such as a kitchen counter or cutting board, add 1 cup of flour to the middle. Over the flour, add your cold mashed potatoes. Create a well with your mashed potatoes.
- Add your egg to the center of your mashed potatoes. Add salt.
- Using your hands, work everything together until completely mixed together. Do not overwork the dough. If your dough is too sticky, you can add a little bit of flour at a time.
- Divide your dough into six sections.
- Taking one of those sections, roll out into a log. It should be 3/4 inch wide. Then, cut that log into a 1/2 inch.
- Dipping the backside of the fork into some flour, take one piece of your gnocchi, and roll it to create small ridges.
- Once all of your gnocchi ‘s have small ridges, let them cool for 10 minutes in the refrigerator.
- While your gnocchi are cooling, bring salt water to a boil.
- Add your gnocchi in batches, careful to avoid overcrowding.
- Allow them to boil for about 4 to 5 minutes.
- When they are done, they should float to the top. Transfer to a plate, or cookie sheet with a paper towel.
- Once they have all been boiled, transfer them to a medium temperature skillet that has 1 tablespoon melted butter.
- Allow your gnocchi to cook for 2-3 Per side or until golden brown.
- Transfer them to your serving dish.
- Sprinkle with Parmesan and salt and pepper to taste.
- Optional garnish: freshly sliced basil
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