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Suggest a better description*NOTE: The original recipe called for using the nutmeg...I omitted it and used basil. **NOTE: The directions said to add more flour as needed. The dough will not extrude if it doesnt have enough flour and the potatoes kept absorbing flour so we kept adding and adding to a total of 2 additional cups. Put potatoes, pepper, salt, basil and flour in mixing bin and mix for one minute. Slowly add butter. Add additional flour 1 T at a time to keep the dough extruding. Cut into 1 inch pieces. Because this is a thicker pasta (dumplings), it will take longer to cook. Cook i n6 qts of boiling water. Test for firmness (about 5 minutes). Using instant potatoes: 1 Cup flour 1 Cup Instant Mashed potatoes 1 Tbsp salt 1 Egg 2 Tbsp melted butter or oil Mix dry ingredients in machine. Add egg, butter and hot water or hot milk to fill batch line to dry ingredients. May need to add more hot liquid 1 tsp at a time depending on humidity. If necessary, return the first few inches extruded back into the mixing bin until the pasta is coing our fairly smooth. It turned out quite good especially with the addition of the basil. Entered into MasterCook and tested for you by Reggie Dwork
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Serving Size: 1 Serving (197g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 328 | ||
Calories from Fat: 59 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.5g | 9 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 43.1mg | 1 % | |
Potassium 107.7mg | 3 % | |
Total Carbohydrate 58.4g | 17 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 55.8g | ||
Protein 8g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 328
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