Potato Gnocchi Recipe

Potato Gnocchi Recipe photo by Taste of Home

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"My Italian mother remembers her mother making these dumplings for special occasions. She still has the bowl Grandma mixed the dough in, which will be passed down to me some day," says Tina Repak of Johnstown, Pennsylvania.

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Potato Gnocchi Recipe

Prep: 30 min. Cook: 10 min./batch

Yield: 6-8 Servings

30 10 40

Ingredients

4 medium potatoes, peeled and quartered
1 egg, lightly beaten
1-1/2 teaspoons salt, divided
1-3/4 to 2 cups all-purpose flour
3 quarts water
Spaghetti sauce, warmed

Directions

Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and mash.
Place 2 cups mashed potatoes in a large bowl (save any remaining mashed potatoes for another use). Stir in egg and 1 teaspoon salt. Gradually beat in flour until blended (dough will be firm and elastic).
Turn onto a lightly floured surface; knead 15 times. Roll into 1/2-in.-wide ropes. Cut ropes into 1-in. pieces. Press down with a lightly floured fork.
In a Dutch oven, bring water and remaining salt to a boil. Add gnocchi in small batches; cook for 8-10 minutes or until gnocchi float to the top and are cooked through. Remove with a slotted spoon. Serve immediately with spaghetti sauce. Yield: 6-8 servings.

Nutritional Facts1 serving (calculated without spaghetti sauce) equals 159 calories, 1 g fat (trace saturated fat), 27 mg cholesterol, 674 mg sodium, 33 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Potato Gnocchi in Taste of Home August/September 2006, p41