Gnocchi recipe

"My grandmother used to make these when I was a little boy. When I was old enough she showed me her delicious recipes, she showed me how to make a lot of her wonderful dishes. She never wrote anything down and she rarely used a cookbook. She also didn't measure things the same each time, so sometimes you have to add a little to the recipes."

Preparing Time: 45 minutes
Total Time: 1 hour and 30 minutes
Served Person: 8

vegetarian white meat free tree nut free nut free contains gluten red meat free shellfish free contains pasta contains eggs dairy free pescatarian

1/4 teaspoon pepper
1/4 cup extra virgin olive oil
2 cups all purpose flour
6 large russet potatoes baked,
2 large egg slightly beaten
1/4 teaspoon course salt

Carbohydrate 73.8308435145251 g
Cholesterol 52.875 mg
Fat 4.99436194159786 g
Fiber 4.44485582314584 g
Protein 10.7073812590124 g
Saturated Fat 0.936492374624482 g
Serving Size 1 1 Serving (324g)
Sodium 104.708424850774 mg
Sugar 69.3859876913792 g
Trans Fat 0.460364724613763 g
Calories 378 calories

side dish

1. Bake potatoes 45 minutes till tender but still firm let cool, about 29 minutes, then peel skin leaving the white flush. Season with salt and pepper then mash potatoes with fork, masher, or in ricer. Place in large bowl stir in flour eggs and 1 tablespoon olive oil. Knead in enough flour to make a soft dough. 2. On a floured surface, roll dough into a long rope. Cut the rope into 1/2-inch pieces. With a fork lightly press and roll leaving a light impression on the pasta. 3. Bring a large pot of lightly salted water to a boil. Drop in gnocchi, and cook until they float to the top, about 3 to 5 minutes. Drop into ice water the toss in remaining olive oil, this will keep it from sticking when you store it, or you can use it right away in your favorite sauce.

Gnocchi recipe

Ingredients

Nutrition facts