Italian gnocchi that uses greek yogurt instead of potato

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Name: Italian Gnocchi
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 230 grams Greek Yogurt; 300 grams AP flour; 1 pinch Kosher Salt

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INGREDIENTS

230 grams Greek Yogurt
300 grams AP flour
1 pinch Kosher Salt

Servings

INSTRUCTIONS

Place the flour on a flat surface, make a well in the center -like the crater of a volcano.

Mix the yogurt with the salt and stir with a whisk so that the yogurt will become like a thick cream.

Pour the yogurt into the well and start incorporating the flour.

YOU MIGHT NOT need all the flour, it's ok! You can keep some to dust the gnocchi.

Work the dough until it comes together and it's smooth, about 10 minutes from start.This dough doesn't need a resting time smile emoticon

Jump into action and with a bench scraper, cut a piece of dough and roll it out like a rope. It should be the diameter of your ring finger. Cut little pillows out of it, about 1/2" wide. Now, you have the option of rolling the gnocchi onto a carved gnocchi board or not. If you don't have one, you can use the back of an old fashion cheese grater, NOT a microplane! By rolling the pillows onto the grater,the design will transfer on the gnocchi and it will help the pasta get more "saucy".

Place a large pot of water on high heat and bring to boil. Add enough salt so that it tastes like the ocean.

At once, dump the gnocchi in the boiling water. They need to boil for about 8 minutes. Now you can start on the sauce....

Melt some butter (Use as much as you like, the more the better though) about 5T, and add sage leaves to taste, about 10 medium. As the butter browns, the sage will become crisp.

Strain the gnocchi and saute' them into the melted butter.

Serve them and finish the dish with a dust of Cheese (I use Parmigiano or Grana Padano) and some extra sage leaves.

Enjoy!!

NOTES

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Italian Gnocchi

230 grams Greek Yogurt
300 grams AP flour
1 pinch Kosher Salt

Place the flour on a flat surface, make a well in the center -like the crater of a volcano.
Mix the yogurt with the salt and stir with a whisk so that the yogurt will become like a thick cream.
Pour the yogurt into the well and start incorporating the flour.
YOU MIGHT NOT need all the flour, it's ok! You can keep some to dust the gnocchi.
Work the dough until it comes together and it's smooth, about 10 minutes from start.This dough doesn't need a resting time smile emoticon
Jump into action and with a bench scraper, cut a piece of dough and roll it out like a rope. It should be the diameter of your ring finger. Cut little pillows out of it, about 1/2" wide. Now, you have the option of rolling the gnocchi onto a carved gnocchi board or not. If you don't have one, you can use the back of an old fashion cheese grater, NOT a microplane! By rolling the pillows onto the grater,the design will transfer on the gnocchi and it will help the pasta get more "saucy".
Place a large pot of water on high heat and bring to boil. Add enough salt so that it tastes like the ocean.
At once, dump the gnocchi in the boiling water. They need to boil for about 8 minutes. Now you can start on the sauce....
Melt some butter (Use as much as you like, the more the better though) about 5T, and add sage leaves to taste, about 10 medium. As the butter browns, the sage will become crisp. 
Strain the gnocchi and saute' them into the melted butter.
Serve them and finish the dish with a dust of Cheese (I use Parmigiano or Grana Padano) and some extra sage leaves.
Enjoy!!

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 4 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 38.8mg		1 %
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.