Italian Gnocchi Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse

Ingredients

 Potatoes6
 Egg1
 Flour1⁄4 Cup (4 tbs) (As Needed)
 Salt1⁄2 Teaspoon
 Pepper1 Dash
 Milk2 Tablespoon
 Butter1⁄2 Cup (8 tbs)
 Rosemary1 Teaspoon
 Garlic1 Clove (5 gm)
 Grated parmesan cheese1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2013 Calories from Fat 908

% Daily Value*

Total Fat 103 g158.8%

Saturated Fat 63 g315%

Trans Fat 0 g

Cholesterol 469.6 mg

Sodium 1370.2 mg57.1%

Total Carbohydrates 250 g83.4%

Dietary Fiber 28.1 g112.3%

Sugars 11.7 g

Protein 42 g83.9%

Vitamin A 66.5% Vitamin C 398.5%

Calcium 42.8% Iron 68.4%

*Based on a 2000 Calorie diet

Directions

Boil and mash potatoes with a small amount of milk the day before; cover and refrigerate for 24 hours.
Remove mashed potatoes; add egg, salt and pepper.
Add flour as needed to make a dough.
Knead dough for 5 minutes.
Roll pieces of dough on floured surface into % inch strips; cut strips into 1/2 inch pieces.
Continue until the dough is finished; place small pieces 1 inch apart on a floured surface.
Boil large pan of salted water.
When fully boiling, add gnocchi, a few at a time.
When they rise to the top, remove with a slotted spoon and place on platter.
Continue to do so with all gnocchi.
To make sauce, melt butter, rosemary and garlic in a small saucepan; strain onto gnocchi.
Add parmesan cheese and serve.
Also can be served with meat sauce.
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