Easy way to make this Italian classic.
Boil potatoes with skin on. Peel potatoes. Mash potatoes preferably using a ricer. Add 2 egg yolks, flour, salt, and pepper. Mix dough until the consistency is such that it does not stick to your hands. Separate in small, manageable fists and roll out (over a dust of flour) into 1 in flutes. Cut into 1x1 in squares. Boil water. When water is boiling, add gnocci pieces and boil for about 2-3 mingnocci pieces will float when ready.
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|Serving Size: 1 Serving (135g)|
|Recipe Makes: 4|
|Calories from Fat: 23 (13%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||3 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 104.9mg||32 %|
|Sodium 11.5mg||0 %|
|Potassium 495.2mg||13 %|
|Total Carbohydrate 34.1g||10 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 30.9g|
|Protein 5.6g||8 %|
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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: 181
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