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 and then poach and chill.
