Potato Gnocchi
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 185.0
- Total Fat: 0.7 g
- Cholesterol: 1.3 mg
- Sodium: 424.2 mg
- Total Carbs: 39.7 g
- Dietary Fiber: 2.3 g
- Protein: 5.1 g
View full nutritional breakdown of Potato Gnocchi calories by ingredient
Introduction
I was very intimidated by the concept of making homeade gnocchi; but it was very simple and turned out wonderfully! Pair with your sauce of choice, I used a simple sauce of olive oil, garlic, chili peppers, and diced tomatos. Yum! I was very intimidated by the concept of making homeade gnocchi; but it was very simple and turned out wonderfully! Pair with your sauce of choice, I used a simple sauce of olive oil, garlic, chili peppers, and diced tomatos. Yum!Number of Servings: 10
Ingredients
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8-10 medium potatoes, mashed (reserve potato water)
3 cups flour (estimate, see note below)
tsp. salt
Sauce of your choice (not included in nutritionals) I prefer a marinara sauce.
Directions
1. Boil peeled and diced potatoes until fork-tender. Drain and reserve potato water.
2. Mash potatoes throuroughly and place on flour dusted surface.
3. Add the equivilant amount of flour to the amount of mashed potatoes; my recipe yielded 3 cups of mashed potatoes so I used 3 cups of flour. Add salt and potato water as needed to moisten dough.
4. Knead dough for 5-8 minutes until combined.
5. Seperate dough into 8 equal parts. Roll sections between hands to the size of your thumb.
6. Cut 1/2 - 1 inch sections and press with fork, pinch ends closed and lay on flour dusted surface until all are complete.
8. Drop one by one into boiling salted water 20 at a time until they rise to the surface, then remove with slotted spoon and serve with sauce.
Number of Servings: 10
Recipe submitted by SparkPeople user SARAGALE.
2. Mash potatoes throuroughly and place on flour dusted surface.
3. Add the equivilant amount of flour to the amount of mashed potatoes; my recipe yielded 3 cups of mashed potatoes so I used 3 cups of flour. Add salt and potato water as needed to moisten dough.
4. Knead dough for 5-8 minutes until combined.
5. Seperate dough into 8 equal parts. Roll sections between hands to the size of your thumb.
6. Cut 1/2 - 1 inch sections and press with fork, pinch ends closed and lay on flour dusted surface until all are complete.
8. Drop one by one into boiling salted water 20 at a time until they rise to the surface, then remove with slotted spoon and serve with sauce.
Number of Servings: 10
Recipe submitted by SparkPeople user SARAGALE.
Member Ratings For This Recipe
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TIFFANYYOUNG1
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KDKOSMO
Super easy! Your hands will get sticky & flour will be all over your counter. But it's 2 ingreds (+ water). Rolling them was also easy, think silly putty. Someone said they taste like glue. You have to put a sauce on them. Eating them plain would be like eating pasta plain. Used WW flour & it worked - 7/29/12
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CD12001639
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ACOURIE
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ROOTIHAUSMAN