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Oct 15, 2009 12:58 PM

Please don't crucify me!!!! Gnocci question...

I've been reading gnocchi recipes and am looking forward to spending a cold saturday afternoon trying my hand at making it. HOWEVER, I was driving back from my lunch break and thought.."Wait! Can potato flakes be used to make an EASY gnocchi??" I realize that I should and will make the real thing, but has anyone every tried this? I was thinking Potato Buds brand with a little water, flour, and egg. Please no lectures on why I should just attempt the real recipe...because I have enough integrity that I will make the attempt until it works out. It's just an innocent question.

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  1. my memory of potato buds is from summer camp and no amount of butter and salt made them taste even edible. why use a foul-tasting product as your foundation? gnocchi require so few ingredients.

    technically i am quite sure it's "possible", but i can't see the texture coming true or the flavor being desirable.

    1. potato flakes are also notorious for becoming incredibly gluey and dense. You'd probably have more problems getting a good result than working from scratch.....but you'd get there faster!

      1. If you google it, there are quite a few recipes for it. I'd say, if you like potato flakes, give it a try. I don't know if you'd ever get the fluffiness of using real potatoes.

        1. No lecture, but a question. If it's your first time at making Gnocci, why would you want to try an alternative ingredient? What would you have as a prior experience to compare them to? I don't see why you couldn't use potato buds to prepare Gnocci but I've never tried it.

          1 Reply
          1. re: todao

            It was a thought...not an action. Sometimes I just think about things/ideas without wanting to put them into action. I'm sure that I am not the only person that does this.

          2. If you do end up trying this, please let us know how it goes.

            I've never made instant potatoes, but one advantage I do see to using them for gnocci is that the moisture level would be predictable (i.e. with fresh potatoes, you never really know until you've cooked and tasted them, and the addition of flour is never the exact same each time). Gluey and foul-tasting does not bode well though... hm.