Instant Pot Potato Gnocchi
There’s something undeniably comforting about making food from scratch, especially when it’s a dish as warm and inviting as potato gnocchi. This recipe is perfect for those days when you crave a hearty, home-cooked meal but don’t want to spend hours in the kitchen. With the help of your Instant Pot, you can whip up this delightful Instant Pot Potato Gnocchi dish in just under an hour. Whether you’re using freshly cooked potatoes or leftovers, this gnocchi recipe is sure to become a favorite in your home.
What You Need:
- 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:
Begin by washing, peeling, and dicing your potatoes into bite-sized chunks. The smaller the pieces, the quicker they’ll cook, so try to keep them uniform. Place the diced potatoes into your Instant Pot, ensuring they’re evenly spread out, then pour in just enough water to fully cover them. This step is essential for even cooking.
Let your Instant Pot to high pressure and let the magic happen. In just four minutes, your potatoes will be perfectly tender. As soon as the timer beeps, carefully perform a quick release to let out the steam—watch out, it’s hot!
Once the pressure has released, drain the water from the pot, leaving behind perfectly cooked potatoes. Now, it’s time to mash. Use a potato masher or fork to mash the potatoes until they’re smooth and creamy. No lumps allowed! Spread the mashed potatoes out on a plate or bowl and allow them to cool completely. This step is key to achieving the ideal gnocchi texture from your Instant Pot Potatoes.
Next, prepare your work surface by sprinkling 1 cup of flour onto your kitchen counter or a large cutting board. Place the cooled mashed potatoes on top of the flour, then gently shape them into a mound with a small well in the center. This well will be the perfect spot to crack your egg, which will help bind the dough together.
Once the egg is nestled in the well, sprinkle 1 teaspoon of kosher salt over the top. Now, using your hands, gently mix everything until the dough begins to come together. The goal is to create a soft, smooth dough that isn’t too sticky. If it’s sticking to your hands, gradually add a bit more flour until it’s easier to work with.
With your dough ready, divide it into six equal portions. Working with one portion at a time, roll the dough into a long, thin log about ¾ inch wide. Imagine rolling out a snake with Play-Doh—this is the same idea! Once you have your log, use a knife to cut it into small, ½-inch pieces.
To give your Instant pot potato gnocchi that classic, rustic look, lightly flour the back of a fork. Then, take each small piece of dough and gently roll it over the fork’s tines, pressing just enough to create ridges. These ridges will help your gnocchi hold onto sauce later, making every bite extra delicious.
After you’ve shaped all your gnocchi, place them on a tray and pop them in the refrigerator for about 10 minutes. This quick chill helps firm them up, so they hold their shape when cooked.
Meanwhile, bring a large pot of salted water to a rolling boil. When the water is bubbling away, carefully drop in your gnocchi in small batches. They’ll sink to the bottom at first, but as they cook, they’ll rise to the surface, usually after about 4-5 minutes. This is your signal that they’re ready!
While the potato gnocchi are boiling, melt 1 tablespoon of butter in a skillet over medium heat. As soon as the gnocchi float to the top of the boiling water, use a slotted spoon to transfer them directly into the skillet. Sauté the gnocchi for 2-3 minutes on each side, allowing them to develop a beautiful golden-brown crust. The contrast between the crispy exterior and soft interior is simply irresistible.
Finally, transfer your golden potato gnocchi to a serving dish. Sprinkle them generously with freshly grated Parmesan cheese, a pinch of salt, and a dash of black pepper. For a touch of color and freshness, garnish with a few torn basil leaves. My mouth is watering just thinking of this Instant Pot Potato Gnocchi!
Serve these tender, buttery gnocchi just as they are, or pair them with your favorite sauce. Either way, you’re in for a truly heartwarming meal that’s sure to become a favorite in your kitchen. Enjoy this Instant Pot Potato Gnocchi! Looking for another yummy instant pot recipe? Click here
FAQ’S
Can I use store-bought gnocchi instead of making it from scratch?
Yes! Store-bought gnocchi works well in the Instant Pot, and it saves time. Just adjust the cooking time slightly since pre-made gnocchi cooks faster than homemade.
Do I need to boil the potatoes before making gnocchi?
No, you don’t need to boil the potatoes separately. The Instant Pot allows you to cook the potatoes perfectly for gnocchi dough, either by steaming or pressure cooking them.
How do I prevent my gnocchi from becoming mushy?
Be careful not to overcook the gnocchi. For homemade gnocchi, 1-2 minutes of pressure cooking is usually enough. Quick-release the pressure to avoid overcooking. Also, avoid overcrowding the pot.
Can I freeze the gnocchi dough?
Yes, you can freeze uncooked gnocchi. After forming the gnocchi, freeze them on a baking sheet, then transfer to a freezer-safe bag. Cook directly from frozen when ready, just add an extra minute or two to the cooking time.
What sauce pairs well with gnocchi?
Gnocchi is versatile and pairs well with tomato-based sauces, creamy sauces like Alfredo, or even a simple butter and sage sauce. Try experimenting with your favorite flavors!
Can I make gluten-free gnocchi in the Instant Pot?
Yes, you can make gluten-free gnocchi by substituting gluten-free flour in the dough. The Instant Pot cooking method remains the same, but you may need to adjust the dough’s texture with extra flour to achieve the right consistency.
Instant Pot Potato Gnocchi Recipe
Quick and easy weeknight meal for instant pot lovers.
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. Diced 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 to the center of your mask potatoes in the world your egg. 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 you’re down 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 tuna overcrowds. 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
