1. Wash, pare & cook quartered potatoes in boiling, salted water to cover. Cook about 20 minutes, or until tender when pierced with a fork. Drain. To dry potatoes, shake pan over low heat.
2. Scald ih boiling water, potato masher, food Mill or ricer. Mash or rice potatoes. Keep hot.
3. Measure into a bowl: sifted flour. Make a well in center of flour. Add mashed potatoes. (The mashed potatoes should be added when they are very hot.) Mix well to make a soft, elastic dough. Turn dough onto a lightly floured surface & knead. Knead dough several minutes, kneading in flour as necessary until a soft dough is formed. Divide dough into 4 pieces. Dust work surface again, if needed, with flour. With your palms, roll dough into 3/4 inch thick ropes; then cut into 1 inch pieces.
4. In a large pot of boiling salted water, cook one-quarter of the gnocchi at a time. When gnocchi rise to surface of water, remove with a slotted spoon to a warm serving bowl. Toss with melted butter, Parmesan cheese, and black pepper, or serve gnocchi with bolognese or marinara sauce, or pesto.
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|Serving Size: 1 Serving (262g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 5.2mg||0 %|
|Total Carbohydrate 262.4g||77 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 262.4g|
|Protein 0g||0 %|
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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: 1016
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