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Potato Gnocchi with Cheddar Cheese Sauce

3 min read time Apr 06, 2022


This gnocchi (potato dumplings) recipe is absolutely delicious!

You will love using our instant potato flakes for this recipe  – the real secret to making light and airy gnocchi (not to mention the no mess clean up, the time saved peeling potatoes and the effort you’ll save using our potato flakes!) 

By using our Instant potato flakes, you’ll be able to easily achieve a potato mixture with the perfect consistency while reducing the amount of flour you need to achieve amazing, super tasty results. 

If you aren’t already using them, our Instant potato flakes are a great staple to keep in your pantry because they are so versatile and can be added to virtually anything you can imagine – including soups, stews, baked goods, pancakes and even bread. 

Combined with White cheddar cheese powder and you will have an instant hit!

White Cheddar Cheese Powder is also very convenient to have on hand for when you want to make a quick and cheesy sauce or you just need to sprinkle it on your favorite food for a salty cheesy flavor. 

In this delicious recipe, we are using this cheese powder to make a creamy and rich cheese sauce that pairs perfectly with the gnocchi. Of course there is no need to run to the grocery store when you have these convenient foods safely stored in your pantry.

Another key ingredient in this recipe is butter, if you love butter, you’ll need to try our salted butter powder, it’s shelf-stable so it’s another great addition to keep on hand in your pantry. Our butter powder is great to add to your favorite recipes for a rich buttery flavor and you can also prepare it to spread onto your favorite cheese or crackers. 

For this recipe, the butter powder added a delicious flavor and smooth texture to our gnocchi cheese sauce.

So, let's get started. Here’s what you need and how to make your own delicious gnocchi.


For Gnocchi:

  1. 2 tbsp salted butter powder
  2. 1 cup instant potato flakes
  3. 1 cup boiling water
  4. 1 cup all purpose flour 
  5. 1 egg
  6. Himalayan salt (fine grain) - to taste
  7. ½ tsp organic garlic powder
  8. ¼ cup chopped fresh parsley (or any other fresh or dry herb of choice)

For Cheddar Cheese Sauce:

  1. ½ cup white cheddar cheese powder
  2. 1 cup whole milk
  3. 2 tbsp salted butter powder
  4. 2 tbsp fresh chopped parsley 
  5. ½ tsp organic garlic powder
  6. Himalayan salt (fine grain) - to taste
  7. Organic black pepper powder - to taste
  8. ½ tsp dried oregano 


  1. In a medium bowl, stir potato flakes and boiling water until well incorporated. Let cool for 2 minutes, stir in egg, salt, butter powder, garlic powder, chopped parsley or choice of herbs in. Slowly add in the flour incorporating a third at a time, the dough will become thick and won’t stick to the bowl anymore.
  2. Place the dough on a floured surface, divide it into four portions, and roll each portion into ½ inch thick ropes, cut into ¾ inch pieces. Press and roll each piece with a lightly floured fork to give the pasta a nice shape with ridges.
  3. In a medium pot, bring salted water to a boil. Add gnocchi once water is boiling and make sure to not overcrowd the pot. Once the gnocchi are ready, they will float, continue to cook for 2 minutes after they float. Remove with a slotted spoon and reserve 1 cup pasta water for the cheddar cheese sauce.
  4. Add 1 cup of milk to a large skillet, and once it starts boiling add ½ cup of the white cheddar powder, 2 tbsp butter powder and stir constantly for 2 to 3 minutes on medium high heat.
  5. Add the gnocchi and stir in pasta water until the sauce is the right consistency, make sure to keep the sauce a little thin since it will thicken as it cools.
  6. Turn off the heat and add garlic powder, dried oregano, fresh chopped parsley, black pepper, and salt to taste. The sauce might not need more salt due to the saltiness of the butter, pasta water, and cheese powder.
  7. Serve hot, and enjoy!

For Bulk inquiries and custom formulations click here: https://www.znaturalfoods.com/pages/bulk

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