Potato Gnocchi Recipe

35m
Prep Time

8m
Cook Time

43m
Ready In

Recipe: #200

September 18, 2011

Categories: Potatoes, Italian, Game/Sports Day, Sunday Dinner, Low Cholesterol, Low Fat, Vegetarian, Flour, Vegetarian Dinner, Italian Dinner, more

recipe by:
KittenCal

"Step-by-step instructions to create the perfect gnocchi, use only russet potatoes or you will have a “gluey glob” or mashed potatoes Gnocchi may be frozen, place gnocchi on a baking sheet, freeze until firm then toss into a freezer bag, drop gnocchi into boiling water from frozen state"

Original is 8 servings

Metric US

I've Tried It

Ingredients

Add to Shopping List

4 medium russet potatoes, peeled and quartered
1 large egg, lightly beaten
3 teaspoons salt, divided

1 3/4 to 2 cups all-purpose flour
3 quarts water (or as needed)
Pasta sauce or alfredo sauce

Nutritional

Serving Size: 1 (154.2 g)
Calories 193.7
Total Fat - 1 g
Saturated Fat - 0.3 g
Cholesterol - 26 mg
Sodium - 888.3 mg
Total Carbohydrate - 40.2 g
Dietary Fiber - 2.1 g
Sugars - 0.8 g
Protein - 6 g
Calcium - 22.7 mg
Iron - 1.4 mg
Vitamin C - 6.1 mg
Thiamin - 0.1 mg

Step 1

Place potatoes in a saucepan and cover with water. Bring to a boil, reduce heat, cover and cook for 15-20 minutes or until just fork-tender.

Step 2

Transfer potatoes to a bowl, then mash until very smooth (I use my Kitchen Aid stand mixer for mixing the potatoes).

Step 3

Measure out 2 cups mashed potatoes then place into a large bowl (save any remaining mashed potatoes for another use) cool the mashed potatoes slightly

Step 4

Stir in egg and 1 teaspoon salt.

Step 5

Using a wooden spoon gradually beat in 1-1/2 cups flour until blended (dough should be firm and elastic, keep adding in more flour a small amount at a time if needed until you achieve that texture).

Step 6

Turn onto a lightly floured surface; knead gently about 15 times.

Step 7

Roll into about 1/2-inch wide ropes.

Step 8

Cut ropes into 1-inch pieces.

Step 9

Press down with a lightly floured fork.

Step 10

In a large saucepan bring about 3 quarts of water and remaining 2 teaspoons salt to a boil.

Step 11

Add gnocchi in small batches; cook for 8-10 minutes or until gnocchi floats to the top and are cooked through.

Step 12

Remove with a slotted spoon.

Step 13

Serve immediately with pasta sauce or alfredo sauce and Parmesan cheese (if not using right away toss the gnocchi generously with oil and refrigerate until ready to use, just heat in the microwave before serving).