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    You are in: Home / Recipes / Veronica's Homemade Gnocchi (Italian potato dumplings) Recipe
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    Veronica's Homemade Gnocchi (Italian potato dumplings)

    Veronica's Homemade Gnocchi (Italian potato dumplings). Photo by Food.com *

    1/1 Photo of Veronica's Homemade Gnocchi (Italian potato dumplings)

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 15 mins

    6 hrs

    15 mins

    Trixyinaz's Note:

    These are truly the BEST gnocchi's ever. Every birthday we get to choose what we want for dinner and every year my mom would make these for me. They are very time consuming, but well worth the long prep time. Make them on a weekend and freeze them for later use. (Cook time includes the time it takes for the water to boil)

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      IN LARGE KETTLE, bring the water and oil to a boil.
    2. 2
      Remove from burner and add the 2 boxes of instant potatoes (make it like you are making mashed potatoes).
    3. 3
      Let it cool for about 4 hours.
    4. 4
      In a large bowl combine the flour and grated cheese (mix well).
    5. 5
      Add the slightly beaten egg yolks and cold mashed potato mixture.
    6. 6
      Mix and knead and knead and knead& then knead some more (It will seem like it will never come together, but do not add anything else- just keep kneadin until it becomes nice and smooth) When nice and smooth, cut the dough into sections (don't make the pieces too big or too small) Roll out each piece into a rope (about 1" thick) (do not use any flour when you are making the ropes).
    7. 7
      Cut the rope into 1" pieces or smaller.
    8. 8
      Sprinkle flour over the little pieces.
    9. 9
      Using a cheese grater that has been floured real good, roll each 1" inch piece with your finger to form your gnocchi.
    10. 10
      (HINT: USE THE SMALL HOLE SIDE AND ROLL LIGHTLY WITH FINGER TO GET THE SHAPE. IF YOU PRESS DOWN TOO HARD, YOU WILL END UP POKING A HOLE THROUGH THE DOUGH. IF THAT HAPPENS, MUSH THE PIECE BACK TOGETHER AND ROLL AGAIN).
    11. 11
      They will sorta look like a crocheted hat without a rim when you are done rolling them.
    12. 12
      Flour your cookie trays and only put one layer of gnocchi's per tray.
    13. 13
      You can freeze them at this point and when they are frozen, throw them all into a plastic bag and keep in the freezer until ready to use.
    14. 14
      When ready to cook them, place them in boiling water.
    15. 15
      When they float to the top of the pan, they are done.
    16. 16
      Drain and put in big pasta bowl.
    17. 17
      Pour your sauce (tomato or pesto) over the top and mix and serve.
    18. 18
      This recipe will serve about 10 to 12 people.
    19. 19
      You might want to cut it in half.

    Ratings & Reviews:

    • on March 27, 2003

      55

      hi veronica, my husband is drago and well since we made it together i thought i should rate it too. this is just like i remembered it my first husband was italian and his grandmother made this alot for him trust me its worth the work of making it and our 2 year old ate them up

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 24, 2003

      55

      This is great. Loved it so much. Had to feed my little boy as I made each batch. He ate so much thought he would not eat at dinner time. Well he did,to tell the truth I was at it as much as he was.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 14, 2007

      55

      We loved these! I even forgot to add the oil when cooking the potatoes and they still turned out wonderful!!!

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

    Read All Reviews (7)

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    Nutritional Facts for Veronica's Homemade Gnocchi (Italian potato dumplings)

    Serving Size: 1 (315 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 751.9
     
    Calories from Fat 184
    24%
    Total Fat 20.4 g
    31%
    Saturated Fat 4.1 g
    20%
    Cholesterol 136.4 mg
    45%
    Sodium 127.1 mg
    5%
    Total Carbohydrate 123.2 g
    41%
    Dietary Fiber 6.4 g
    25%
    Sugars 2.2 g
    8%
    Protein 18.1 g
    36%

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