We were able to shape our instant potato gnocchi in a more traditional manner.
Instant Potato Gnocchi
360 grams milk
175 grams butter
6 grams salt
1 gram garlic powder
0.75 grams nutmeg
0.75 grams black pepper
140 grams flour
110 grams toasted potato flakes, ground into flour
165 grams grated cheese
324 grams (6 whole eggs)
Put the liquid, butter, spices, and salt in a pot. Bring to a simmer. Add the flours and stir until the dough forms a ball and pulls away from the edges. Put the dough into a mixer with the blade attachment and add the cheese. Paddle the dough for five minutes to cool, then start adding the eggs one at a time, allowing each one to be incorporated into the dough. Let the dough cool and either put into a piping bag and extrude the dough into simmering water to poach, or shape into balls while cold and then roll on a gnocchi board, then poach and chill.
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