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Name: Potato Gnocchi
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Polish
Ingredients: 1 1/2 pounds russet potatoes peeled and cut into; 1 1/2-inch chunks; 2/3 cup flour plus more to dust; 1/4 cup Parmesan cheese grated Parmesan cheese grated; 1 egg egg; 1 teaspoon salt salt; 1 teaspoon olive oil olive oil; pinch of grated from nutmeg pinch of grated from nutmeg

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INGREDIENTS

1 1/2 pounds russet potatoes ; peeled and cut into
1 1/2-inch chunks
2/3 cup flour ; plus more to dust
1/4 cup Parmesan cheese grated ; Parmesan cheese grated
1 egg ; egg
1 teaspoon salt ; salt
1 teaspoon olive oil ; olive oil
pinch of grated from nutmeg ; pinch of grated from nutmeg

INSTRUCTIONS

1. Preheat oven 350, line a baking sheet with parchment paper.

2. Cook potatoes in simmering water until fork-tender, 15-20 minutes. Drain, spread on the prepared baking sheet, and dry them in the oven untilthey're white and chalky-looking, about 8 minutes.

3. Push hot potatoes through a mesh colander onto a clean work surface. Cool to room temperature.

4. Knead remaining ingredients into potatoes to make a soft dough, beingcareful not to overwork it.

5. Cut dough into 5 equal pieces and roll each piece into a log, dustingwith flour as necessary. Cut logs into 1/2" squares, then shape each squareon a gnocchi board or fork.

6. Boil gnocchi in batches until they float, about 2 minutes. Shock them inice water and drain, then toss with olive oil to coat. Spread gnocchi in asingle layer on a baking sheet lined with parchment paper. Cover withplastic and cill up to 48 hours or freeze.

Nutrition (calculated from recipe ingredients)---------------------------------------------- Calories: 879 Calories From Fat: 155 Total Fat: 17.5g Cholesterol: 233.5mg Sodium: 2873.1mg Potassium: 3841mg Carbohydrates: 147.3g Fiber: 15.7g Sugar: 8g Protein: 33.8g

Comments: Cuisine at Home February 06 pg 17

Author Note: See magazine for recipes.

NOTES

Alert editor

Potato Gnocchi

1 1/2 pounds russet potatoes peeled and cut into
 1 1/2-inch chunks
2/3 cup flour plus more to dust
1/4 cup Parmesan cheese grated Parmesan cheese grated
1 egg egg
1 teaspoon salt salt
1 teaspoon olive oil olive oil
 pinch of grated from nutmeg pinch of grated from nutmeg

1. Preheat oven 350, line a baking sheet with parchment paper.

2. Cook potatoes in simmering water until fork-tender, 15-20 minutes. Drain, spread on the prepared baking sheet, and dry them in the oven untilthey're white and chalky-looking, about 8 minutes.

3. Push hot potatoes through a mesh colander onto a clean work surface. Cool to room temperature.

4. Knead remaining ingredients into potatoes to make a soft dough, beingcareful not to overwork it.

5. Cut dough into 5 equal pieces and roll each piece into a log, dustingwith flour as necessary.  Cut logs into 1/2" squares, then shape each squareon a gnocchi board or fork.

6. Boil gnocchi in batches until they float, about 2 minutes. Shock them inice water and drain, then toss with olive oil to coat.  Spread gnocchi in asingle layer on a baking sheet lined with parchment paper.  Cover withplastic and cill up to 48 hours or freeze.

Comments: Cuisine at Home February 06 pg 17

Author Note: See magazine for recipes.

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Nutrition

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Serving Size: 1 Serving (-846g)
Recipe Makes: -1 Servings

Calories: -1084
Calories from Fat: -1084 (100%)

Amt Per Serving		% DV

	Total Fat -11.8g	-16 %
	Saturated Fat -5.1g	-26 %
	Monounsaturated Fat -4.2g
	Polyunsanturated Fat -1.2g
Cholesterol -203.7mg		-63 %
Sodium -401.5mg		-14 %
Potassium -2924mg		-77 %
Total Carbohydrate -224.1g		-66 %
	Dietary Fiber -8.9g	-35 %
	Sugars, other -215.3g
Protein -27.8g		-40 %
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.