Simple Gnocchi
- Number of Servings: 8
Ingredients
2 pounds of starchy potatoes (about 2 large russets)1 egg, lightly beaten1 cup of all-purpose flourtable sea salt
Fill a large pot with cold water. Salt the water, then cut potatoes in half and place them in the pot. Bring the water to a boil and cook the potatoes until tender throughout, this takes roughly 40-50 minutes.
Remove the potatoes from the water one at a time with a slotted spoon. Place each potato piece on a large cutting board and peel it before moving on to the next potato.
Deconstruct each potato with a fork or ricer while still hot. Don't over-mash, just make an even consistency with no noticeable clumps.
To cool spread out across the cutting board - ten or fifteen minutes. Long enough that the egg won't cook when it is added into the potatoes.Pull the potatoes into a mound - drizzle with the beaten egg and sprinkle 3/4 cup of the flour across the top. Use a metal spatula to incorporate the flour and eggs into the potatoes. Scrape and fold until the mixture is a light crumble. Very gently knead the dough. Add more flour (a few pinches at a time) if the dough is too tacky. The dough should be moist but not sticky. Cut it into 8 pieces and roll each 1/8th of dough into a snake-shaped log, roughly the thickness of your thumb. Use a knife to cut pieces every 3/4-inch.
Press each piece in and down the tines of a fork to make the gnocchi shape and set aside. Reheat your potato water and bring to a boil. Cook the gnocchi in batches of twenty or so by dropping them into the boiling water. When they are ready they will float. Take them out of the water a few at a time with a slotted spoon ten seconds or so after they've surfaced. Have a large platter ready with sauce. Place the gnocchi on the platter. Continue cooking in batches until all the gnocchi are done.
Toss with more sauce and serve immediately.
Serving Size: Four Generous Servings
Number of Servings: 8
Recipe submitted by SparkPeople user BROKENKITTEN.
Remove the potatoes from the water one at a time with a slotted spoon. Place each potato piece on a large cutting board and peel it before moving on to the next potato.
Deconstruct each potato with a fork or ricer while still hot. Don't over-mash, just make an even consistency with no noticeable clumps.
To cool spread out across the cutting board - ten or fifteen minutes. Long enough that the egg won't cook when it is added into the potatoes.Pull the potatoes into a mound - drizzle with the beaten egg and sprinkle 3/4 cup of the flour across the top. Use a metal spatula to incorporate the flour and eggs into the potatoes. Scrape and fold until the mixture is a light crumble. Very gently knead the dough. Add more flour (a few pinches at a time) if the dough is too tacky. The dough should be moist but not sticky. Cut it into 8 pieces and roll each 1/8th of dough into a snake-shaped log, roughly the thickness of your thumb. Use a knife to cut pieces every 3/4-inch.
Press each piece in and down the tines of a fork to make the gnocchi shape and set aside. Reheat your potato water and bring to a boil. Cook the gnocchi in batches of twenty or so by dropping them into the boiling water. When they are ready they will float. Take them out of the water a few at a time with a slotted spoon ten seconds or so after they've surfaced. Have a large platter ready with sauce. Place the gnocchi on the platter. Continue cooking in batches until all the gnocchi are done.
Toss with more sauce and serve immediately.
Serving Size: Four Generous Servings
Number of Servings: 8
Recipe submitted by SparkPeople user BROKENKITTEN.
Nutritional Info Amount Per Serving
- Calories: 158.1
- Total Fat: 1.3 g
- Cholesterol: 23.2 mg
- Sodium: 87.5 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 0.7 g
- Protein: 2.9 g
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