"My grandmother used to make these when I was a little boy. When I was old enough she showed me her delicious recipes, she showed me how to make a lot of her wonderful dishes. She never wrote anything down and she rarely used a cookbook. She also didn't measure things the same each time, so sometimes you have to add a little to the recipes."
1. Bake potatoes 45 minutes till tender but still firm let cool, about 29 minutes, then peel skin leaving the white flush. Season with salt and pepper then mash potatoes with fork, masher, or in ricer. Place in large bowl stir in flour eggs and 1 tablespoon olive oil. Knead in enough flour to make a soft dough.
2. On a floured surface, roll dough into a long rope. Cut the rope into 1/2-inch pieces. With a fork lightly press and roll leaving a light impression on the pasta.
3. Bring a large pot of lightly salted water to a boil. Drop in gnocchi, and cook until they float to the top, about 3 to 5 minutes. Drop into ice water the toss in remaining olive oil, this will keep it from sticking when you store it, or you can use it right away in your favorite sauce.
Serve with pasta sauce or a brown butter sauce or even soups and stews.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (324g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 45 (12%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 52.9mg||16 %|
|Sodium 104.7mg||4 %|
|Potassium 1204.5mg||32 %|
|Total Carbohydrate 73.8g||22 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 69.4g|
|Protein 10.7g||15 %|
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: 378
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