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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 108.7
  • Total Fat: 0.7 g
  • Cholesterol: 21.3 mg
  • Sodium: 12.5 mg
  • Total Carbs: 22.6 g
  • Dietary Fiber: 2.4 g
  • Protein: 3.3 g

View full nutritional breakdown of Gnocchi potato dumplings calories by ingredient
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Gnocchi potato dumplings

Submitted by: JACWO2

Introduction

dumplings to use in pasta dishes, or even in place of flour dumplings **half of the prep time comes from boiling the potatoes** dumplings to use in pasta dishes, or even in place of flour dumplings **half of the prep time comes from boiling the potatoes**
Number of Servings: 10

Ingredients

    2 lbs whole potatoes (about 6 small)
    1/2 cup flour
    1/4 cup flour
    1 large egg

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Directions

*makes about 10 servings of 10 pieces per serving*

-Take 2 lbs of whole potatoes (about 6 small potatoes) and boil for 40-50 minutes.
-Remove potatoes from water and allow to cool enough that you can handle them, but they're still warm.
-While potatoes are cooling, put 1/2 cup flour in a large mixing bowl. Set out the other 1/4 cup flour to powder your hands and prepare a surface to roll dough (sprinkling flour on tin foil works well). Lastly, put a pot of water on the stove to boil.
-Peel potatoes.
-Take each potato and scrape it w/a fork to crumble into the mixing bowl w/flour. You can also use potato ricer or masher if you have one.
-Use your hands to thoroughly mix the potato and flour together into a dough.
-Add the raw egg to the dough and mix thoroughly again. This will help hold your dough together. If you're experienced w/dough, you can use 1/2 the egg or leave it out entirely.
-Separate the dough into 8 roughly equal balls.
-Take each ball and roll it out into a long cylinder about 1/2 inch thick.
-Cut this into 1 inch pieces.
-Using your knuckle, push a small dimple into each piece (to help hold sauce).
-Repeat w/each dough ball.
-Take your pieces and drop them into the boiling water in batches of 15-20.
-Within 2 or less minutes they should start to float. Once all dumplings have floated to the top and puffed up, remove them from the water w/a slotted spoon. Put in your serving dish or storage container.
-Repeat w/more batches of dumplings untill they're all cooked.

You can use these as dumplings, or you can add your favorite sauce and eat like pasta.

Number of Servings: 10

Recipe submitted by SparkPeople user JACWO2.






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Member Ratings For This Recipe

  • Wonderful and filling, with light tomato and basil sauce and a sprinkle of grated cheese on top! - 2/7/11

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  • I am going to make these TODAY! - 12/29/08

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  • This is VERY similar to the recipe my mom & I would make every year for my birthday. She use to make them like this when she was growing up in Italy, it takes all day but SO well worth it! DOn't forget to put a little reduced sodium salt in the water when you cook them, & use some homemade sauce! - 12/5/08

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  • You can also roll the dough around the prongs of a fork instead of your knuckle to get true italina gnocchi. - 12/3/08

    Reply from JACWO2 (12/6/08)
    after spending so much time w/the dough, I couldn't bring myself to spend even more time w/the fork detailing, haha. ^_~


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  • i added a low fat cheese sauce - 11/30/08

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  • This recipe may be hard work, but it is so worth it! Just think of the calories burned to make it! The ultimate comfort food, and it works well with any pasta sauce. - 11/25/08

    Reply from JACWO2 (11/26/08)
    I'm so glad you enjoyed it! I make these on a weekend when I have more time, and then reheat them during the week for a quick, hearty meal.


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