Potato gnocchi
Chef: Richard Fletcher
Ethnic:
Italian
Main Ingredient:
Potato
Categories:
Main
Meal Type:
Dinner
Food Type:
Vegetarian
Level:Easy
Servings:
4
Prep Time:
Cook Time:
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I learned how to make gnocchi in 1979. My friends family was from Northern Italy and I learned how to make it from them.
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6 large russet potatoes
2 cups Wheat flour, white, all-purpose, unenriched
2 cups Wheat flour, white, all-purpose, unenriched
1 large egg
1 dash salt
1/2 cup canola oil
2 cups tomato sauce
1/2 cup freshly grated parmesan cheese
1 dash salt
1/2 cup canola oil
2 cups tomato sauce
1/2 cup freshly grated parmesan cheese
Recipe
Boil the whole potatoes until they are soft about 45 minutes. Take off the skin of the potatoes. With a potato masher mash the potatoes until there are no lumps. Add the oil and mash again.
Bring to a boil 6 quarts of water in a large spaghetti pot.
Make well in center of potatoes and sprinkle all over with flour, using all the flour. Place egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to touch.
On a chopping board dust flour on board. Roll the dough so it’s snakelike long and somewhat skinny. With a knife cut into thin slices and place into boiling water. They will initially sink. When they float to the surface they are done. Take them out and drain them.
Bring to a boil 6 quarts of water in a large spaghetti pot.
Make well in center of potatoes and sprinkle all over with flour, using all the flour. Place egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to touch.
On a chopping board dust flour on board. Roll the dough so it’s snakelike long and somewhat skinny. With a knife cut into thin slices and place into boiling water. They will initially sink. When they float to the surface they are done. Take them out and drain them.
Serve with tomato sauce and freshly grated parmesan cheese
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*ly parmesan cheese not found in USDA database
| Nutrition Facts | |
|---|---|
| Serving Size 1 Potato gnocchi Servings Per Batch 4 | |
| Amount Per Serving | |
| Calories798 | Calories from Fat 3 |
| % Daily Value * | |
| Total Fat 34g | 52% |
| Saturated Fat 4g | 20% |
| Monounsaturated Fat 20g | |
| Polyunsaturated Fat 9g | |
| Trans Fat 0g | |
| Cholesterol 226g | 75% |
| Sodium 201mg | 8% |
| Potassium 2956mg | 84% |
| Total Carbohydrate 105g | 35% |
| Dietary Fiber 12g | 49% |
| Sugars 10g | |
| Protein 21g | 42% |
| Vitamin A | 18% |
| Vitamin C | 76% |
| Calcium | 13% |
| Iron | 7% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |