Try this Potato Gnocchi recipe, or contribute your own.
Suggest a better descriptioncombine potatoes unpeeled and salted water to cover by 1 inch in a saucepan. Cover, bring the water to a boil over high heat, and boil until a knife slides easily in and to of the potatoes- about 25-10 minutes.
Remove the pan from the heat and transfer the potatoes to a cutting board. Immediately peel off and discard the skins. Wear gloves if the potatoes feel to hot to handle. Coarsely chop the potatoes and then pass them through a potato ricer fitted with the fine die onto a large, lightly floured cutting board or smooth work surface, covering the board with the potatoes. (Spreading the potatoes out helps to evaporate excess moisture.)
Let the potatoes stand for 5 minutes and then sprinkle 1/4 cup of the parmesan and the nutmeg evenly over the top. Season the potatoes with salt and pepper and then use a bench scraper to cut up all the seasonings in the potatoes, repeatedly scraping and mixing the ingredients until well blended. Taste the mixture, adding more salt and pepper until it tastes good to you. Use the bench scraper to stir in the egg. Finally, gently stir in the flour just until the dough comes together.
Gently knead the dough until it has a uniform consistency, about 1 minute. Be careful to not overwork the dough or will be tough. Flour the bench scraper or a knife and cut the dough into 4 pieces.
Roll each piece on the floured surface into a long rope crosswise into a 1/2 inch pieces. You can cook the pillows as they are or you can press your thumb into each piece.
Transfer them to a generously floured rimmed baking sheet and shake the baking sheet to dust the gnocchi with the flour. you should have about 200 small gnocchi.
Cover the gnocchi loosely and refrigerate them for up to 8 hours or freeze them in a single layer and transfer them to a zipper lock bag and freeze up to 2 weeks.
Bring a pot of salted water to a boil. Drop in batches and cover to return to a low boil quickly. Simmer gently and cook until springy and tender throughout- about 3-5 minutes. Squeeze- should have some bounce back. If flattens not done.
Strain and drop them in ice water to stop cooking. Transfer to dry kitchen towel and pat dry.
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Serving Size: 1 Serving (716g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 87 | ||
Calories from Fat: 53 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 2.9g | 15 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 104.1mg | 32 % | |
Sodium 373.2mg | 13 % | |
Potassium 49.4mg | 1 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 0.9g | ||
Protein 7.6g | 11 % | |
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: 87
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