My grandmother used to make three different kinds of gnocchi (potato, spinach and ricotta). If you are not familiar with "gnocchi", they are a type of home made pasta (similar to cavatelli), usually made with a potato or cheese based dough.
My Private Note
Units: US | Metric
- 1Boil potatoes until well done.
- 2Cool just enough to handle, peel and mash thoroughly.
- 3Place mashed potatoes on a floured board and mix well with flour.
- 4Knead dough well.
- 5Roll dough into a"finger thin" roll, and cut into pieces 1-2 inches long.
- 6Flatten each piece gently with thumb and bring long sides together to form a hollow tube or shell shape.
- 7Arrange the gnocchi on a lightly floured sheet or board, dust them lightly with flour.
- 8After shaping all the dough, place about 20 gnocchi into a large pot of boiling, salted water.
- 9When they rise to the surface, remove them from the pot with a strainer.
- 10Place in a heated bowl.
- 11Keep water at a hard, rolling boil and continue cooking the gnocchi (20 at a time) until all are cooked.
- 12Add heated sauce, sprinkle with grated Parmesan cheese and serve.
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Nutritional Facts for Nana's Potato Gnocchi
Serving Size: 1 (2070 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 686.0
- Calories from Fat 22
- Total Fat 2.5 g
- Saturated Fat 1.1 g
- Cholesterol 4.4 mg
- Sodium 5372.5 mg
- Total Carbohydrate 147.0 g
- Dietary Fiber 14.1 g
- Sugars 4.6 g
- Protein 19.8 g
The following items or measurements are not included:
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