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    You are in: Home / Recipes / Easy Potato Gnocchi Recipe
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    Easy Potato Gnocchi

    Easy Potato Gnocchi. Photo by 2Bleu

    1/8 Photos of Easy Potato Gnocchi

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    10 mins

    5 mins

    2Bleu's Note:

    Think of gnocchi as very delicate dumplings. They are usually made using potatoes and/or flour. This is a dish that you can use with many sauces that you would normally use on pasta. It's alot easier to make than you might imagine. Some sauce ideas include Brandied Tomato Sauce (Flambe'), Gnocchi With Mornay Cheese Sauce, and Olive Garden Gnocchi With Spicy Tomato and Wine Sauce

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook potatoes (with their skin on) in boiling water until tender. Allow the cooked potatoes to cool slightly, then carefully peel while holding potato with a kitchen mitt.
    2. 2
      While still hot, puree potatoes through a ricer, food mill, or hand style cheese shredder and shred them into a large mixing bowl and allow to cool completely before proceeding. You can 'flip' the bowl to toss the potatoes to help them cool. Meanwhile, bring a large pot of salted water to a rolling boil.
    3. 3
      Add the cheese, flour, salt, and pepper and toss again by 'flipping' the bowl (similar to sauteeing a pan over a flame).
    4. 4
      Add in the egg and mix by hand to form a smooth, slightly sticky dough. Briefly knead the dough to incorporate the flour, being careful not to overwork. Cut the dough into 6 equal pieces and return them to the bowl.
    5. 5
      Working in close proximity to the stove, lightly flour your hands, and have a fork ready. Roll each piece (one at a time) into a long rope, about 1/2-inch in diameter, flouring your hands lightly only if needed. Slice the ropes into pieces 1-inch pieces.
    6. 6
      Holding one piece at a time, gently press and roll the balls of dough against the back tines of a fork so slight indentations are formed (dip the back of the fork tines in flour as needed). Repeat with each piece of dough either keeping the pieces on the counter (or you can drop them right off the fork into the boiling water as you make them).
    7. 7
      Gently drop the gnocchi into boiling water and wait for them to rise to the top. Cook for 2 to 3 minutes more then remove the cooked gnocchi with a slotted spoon or skimmer. Pour sauce over top and serve.

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    Ratings & Reviews:

    • on November 30, 2010

      35

      i found this fairly arduous and tasteless, i'm afraid. i used cheddar since that's what i had and added a bit or garlic powder and basil and it still tasted like unseasoned mashed potato balls. if i do this again it will be with leftover mashed potatoes and a whole lot more flavorings. my second round of boiling them did work better then the first, i think because the dough had rested for some 15 min and i turned the heat down so they were simmering instead of at a rolling boil.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 18, 2014

      45

      I made this to go with the Olive Garden Style Chicken Gnocchi soup and it turned out wonderfully. Thank you for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 08, 2014

      55

      Lovely little pillows of deliciousness. I baked my spuds and used the Parmesan suggestion. :)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Easy Potato Gnocchi

    Serving Size: 1 (243 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 330.6
     
    Calories from Fat 54
    16%
    Total Fat 6.0 g
    9%
    Saturated Fat 3.0 g
    15%
    Cholesterol 67.7 mg
    22%
    Sodium 656.0 mg
    27%
    Total Carbohydrate 56.3 g
    18%
    Dietary Fiber 4.9 g
    19%
    Sugars 1.6 g
    6%
    Protein 12.5 g
    25%

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