Method of making dried extruded gnocchi

A continuous method of preparing gnocchi containing about 25% to about 55% weight percent dry basis potato solids, said method comprising:

• a) blending flour, potato flakes and water to form a homogenous paste with a water content of about 28 to about 35 weight percent on a total weight basis, wherein the wheat flour has a minimum average protein content between about 12 to about 13.5 weight percent;
• b) extruding the homogenous paste to form gnocchi shaped extrudates;
• and
• c) drying the gnocchi shaped extrudates, whereby a potato pasta is obtained with a moisture content of about 5 to about 13 weight percent on a total weight basis, wherein the drying step comprises:
• (i) drying the gnocchi shaped extrudates in two stages;
• (a) a preliminary stage at a temperature of about 125.degree. F..+-.10.degree. F. and a relative humidity of about 33% for a time sufficient to form a partially-dried gnocchi with a moisture content of no less than about 21 total weight percent and
• (b) a finishing drying step at a temperature of about 170.degree. F..+-.10.degree. and a relative humidity of about 25% and a total drying time to achieve a final moisture content of about 5 to 13% total weight of moisture.
• d) wherein the gnocchi has, after processing and subsequent cooking, good color, texture, integrity, and potato flavor.