Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Gnocchi (America's Test Kitchen) Recipe
    Lost? Site Map

    Gnocchi (America's Test Kitchen)

    Gnocchi (America's Test Kitchen). Photo by Jostlori

    1/1 Photo of Gnocchi (America's Test Kitchen)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    1 hrs 30 mins

    0 mins

    Busy Student's Note:

    Easy pasta from potatoes presented on ATK. Can't wait to try this!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bake potatoes in the microwave for 10 minutes followed by 15-20 minutes in 450 F oven until tender.
    2. 2
      Peel potatoes while still hot and rice. Allow to cool for 10 minutes.
    3. 3
      Once cooled, add 1 beaten egg to potatoes.
    4. 4
      Add 4 ounces of flour and salt. Mix with fork.
    5. 5
      Pat the dough together to form a smooth, loose dough.
    6. 6
      Knead for 1 minute.
    7. 7
      Divide in to 8 parts and roll out each part in long ropes.
    8. 8
      Cut gnocchi into 3/4 inch long pieces. Roll cut side on back of fork gently.
    9. 9
      Cook in boiling water for seasoned with salt for 90 seconds or onto gnocchi floats for 30 seconds.

    Ratings & Reviews:

    • on October 24, 2013

      35

      I have a feeling it takes lots of practice to make good-looking gnocchi! This recipe is good as far as the ingredients go. Unfortunately, the dough turned out a bit too loose and after boiling, the gnocchi was a bit waterlogged. After cooking all the gnocchi, I searched the internet for the original recipe and found where it all went wrong. The original recipe calls for kneading on a floured surface, as well as rolling on a floured surface. Then, floured hands, if necessary, when forming. The original ATK recipe states the dough should be slightly sticky, not loose. I will definitely make these again, but use flour in the steps indicated.

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

    Advertisement

    Nutritional Facts for Gnocchi (America's Test Kitchen)

    Serving Size: 1 (134 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 295.8
     
    Calories from Fat 15
    79%
    Total Fat 1.6 g
    2%
    Saturated Fat 0.4 g
    2%
    Cholesterol 46.5 mg
    15%
    Sodium 613.3 mg
    25%
    Total Carbohydrate 61.3 g
    20%
    Dietary Fiber 5.7 g
    23%
    Sugars 1.8 g
    7%
    Protein 9.0 g
    18%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites