Fast Potato 'Gnocchi'

Name: Fast Potato 'Gnocchi'
Total time: 30 min
Yield: 4 servings
Cuisine: italian
Ingredients: Salt and pepper to taste; 1 pound potatoes, peeled; 1 cup flour; 3 eggs; 1/4 cup olive oil; 1 clove garlic, peeled and lightly crushed; 1 28-ounce can chopped tomatoes; Freshly grated Parmesan cheese, optional

By Mark Bittman

Updated Aug. 12, 2024

Total Time: 30 minutes
Rating: 3(40)
Comments: Read comments

Featured in: THE MINIMALIST; Fresh Pasta At Ferrari Speed

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Ingredients

Yield:4 servings

Salt and pepper to taste
1pound potatoes, peeled
1cup flour
3eggs
¼cup olive oil
1clove garlic, peeled and lightly crushed
128-ounce can chopped tomatoes
Freshly grated Parmesan cheese, optional

Ingredient Substitution Guide

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Preparation

Step 1
Set a large pot of water to boil, and salt it. Grate or shred potatoes by hand or in a food processor. Combine with ½ cup flour and salt, pepper and eggs. Stir, adding enough flour to make a dough that will barely hold together when shaped with your hands.
Step 2
Adjust heat so water simmers steadily. Make walnut-size dumplings with a spoon or your hand, and add to water. Cook for about 3 minutes after they float to surface, then taste one and make sure potato is cooked. Remove with a slotted spoon. (You can wrap or tightly cover and refrigerate these for up to a day at this point.)
Step 3
Put olive oil in a large skillet over medium-low heat and add garlic. When garlic sizzles and becomes aromatic, about 3 minutes, add tomatoes and raise heat to medium-high. Cook, stirring occasionally, until mixture looks like a sauce, about 10 minutes. Gently add dumplings, and heat through, another 10 minutes or so. Serve hot, topped with cheese if you like.