nutritional information

Per Serving (about 16 gnocchi):

  • Calories: 207
  • Protein: 4 g
  • Total Fat: <1 g
  • Saturated Fat: <1 g
  • Carbohydrates: 47 g
  • Cholesterol: 31 mg
  • Sodium: 213 mg
  • Fiber: 2 g
  • Sugar: 3 g
Gluten-Free

Potato Gnocchi

Potato Gnocchi

Serves 6 (makes about 100 gnocchi)

The secret to fluffy, tender gnocchi is to make the dough while the mashed potatoes are hot, add just enough liquid to hold it together, and work it as little as possible. To freeze: place cooked gnocchi on a parchment-lined baking sheet in the freezer, freeze until gnocchi are hard, and transfer to resealable plastic bags. To reheat: add frozen gnocchi to boiling water, and cook 2 to 3 minutes, or until heated through. Serve with your favorite pasta sauce and cheese.
  • 2 ½ lb. russet or Idaho potatoes
  • ½ tsp. salt
  • 1 large egg, lightly beaten
  • ¾ cup potato starch

1. Preheat oven to 350°F. Prick potatoes all over with fork, and bake 45 minutes to 1 hour, or until soft to touch. Slice open, and let cool 10 minutes.

2. Scoop out potato flesh (it will still be hot); reserve skins for another use. Mash potato flesh in bowl or put through potato ricer. Stir in salt, then egg with fork. Stir in potato starch until dough comes together and no longer sticks to fork or your hands.

3. Scoop out 1/2 cup dough, and roll into 3/4-inch-thick rope on work surface dusted with potato starch. Cut rope into 3/4-inch pieces. Set back of fork atop 1 gnocchi, and use fork to roll gnocchi toward you, making light indentations with fork tines. Transfer to parchment-lined baking sheet.

4. Bring pot of salted water to a boil. Add gnocchi, and cook 2 minutes, or until gnocchi float to top. Drain, and serve.

January/February 2013 p.38

you might also like



comments

Can I use sweet potatoes?

kate pentz - 2014-10-04 23:52:47

i was looking for a vegan recipe any substitutes for egg and butter

brooke - 2014-02-20 15:29:37

Gnocchi

diane - 2014-01-06 16:59:09

Can I make this with sweet potatoes? Could I use another starch instead of potato starch? I love gnocci, but my partner is allergic to potatoes.

Sue - 2014-01-06 16:46:30

I have not made this recipe but I have noticed that many recipe sites use the terms "potato starch" and "potato flour" interchangeably. They are very different products and I suspect that the use of potato flour would yield unindesirable results.

DD - 2013-09-01 21:28:39

This didn't work for me at all. I followed the recipe completely, but my dough fell apart! I tried kneading it and that helped a little, but when it came time to roll the gnocchi they fell apart again. I wouldn't try this recipe again.

Emily - 2013-06-28 21:02:07

These worked out really well had zero problem cooking and tasted delicious. Thanks!

Robin - 2013-06-19 17:26:18

These gnocchi were fun and easy to make but they disintegrated while cooking. All I had left was potato water. What a waste of time.

Mary - 2013-04-09 22:57:03