Great gnocchi that can be paired with anything! Italian or not.
Boil, then peel and mash the potatoes. Stir in the flour and egg and blend well. Cut dough in pieces and use the palm of your hand to roll each piece into a long sausage shape. Cut these into 2 1/4 inch cylinders, separating them. Roll each of the gnocchi over the concave part of a grater or the prongs of a fork, pressing down lightly with your thumb, and drop them onto a floured board. Cook the gnocchi, a few at a time, in plenty of boiling salted water, lifting them out with a slotted spoon as soon as they rise to the surface
Make sure you only cook a few at a time. They may stick together or not cook all the way if bunched together in the pot.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1404g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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. |
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