Italian Potato Dumplings (Gnocchi di patate)

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 489.7
  • Total Fat: 3.3 g
  • Cholesterol: 56.2 mg
  • Sodium: 758.8 mg
  • Total Carbs: 103.5 g
  • Dietary Fiber: 7.1 g
  • Protein: 13.6 g

View full nutritional breakdown of Italian Potato Dumplings (Gnocchi di patate) calories by ingredient
Submitted by:


Serve in tomato sauce Serve in tomato sauce
Number of Servings: 4


    300 Gr. Wheat Flour or 2.5 cups
    1 kg white Potatoes 2.2 pounds
    1 Egg yolk
    Salt to taste


Wash the potatoes and without peeling, put them in a pot of salty water and boil.
When they are cooked, you can test it with a fork, drain, peel and crush them through a vegetable mill.
Sprinkle a pastry board with flour and put crushed potatoes on it, add salt and the flour.
Mix all these ingredients till to get a firm and smooth dough. Add the egg and mix again till the dough is soft, pliable, and just a little bit sticky.
Divide the dough into 5 or 8 equal pieces. Flour hands lightly and using both, roll each piece into a roll about 3/4 inch diameter and 8 to 10 inches long. Cut each roll into 1 inch thick pieces.
Hold a fork with its tines against the board, curved part of fork facing away from you. Starting from outside of bottom curve, press each piece of dough with index finger firmly upward along the length of the tines. Let the gnocchi fall back onto the surface.
Place gnocchi on lightly floured plate or baking sheet. They can be cooked immediately, or refrigerated (uncovered) several hours or overnight.
Put dumplings into a large pan with boiling salty water and cook, uncovered, over high heat, until gnocchi rise to surface, about 1-2 minutes.
Drain and dress them with the sauce, you prefer.

Four servings

Number of Servings: 4

Recipe submitted by SparkPeople user THESLIMMERME1.

Rate This Recipe