Show Subscription Form




Potato Gnocchi Recipe

Publisher Photo
"My father was Italian and made this traditional dish when company visited," shares Ruth Fiori Poyner of Boise, Idaho. "The tender, homemade pasta is as tantalizing today as it was when I was a child."
TOTAL TIME: Prep: 35 min. Cook: 10 min.
MAKES:8 servings
TOTAL TIME: Prep: 35 min. Cook: 10 min.
MAKES: 8 servings

Ingredients

  • 4 cups mashed potatoes (without added milk and butter)
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons salt
  • 2 eggs
  • 1 egg yolk
  • 4 teaspoons olive oil
  • 3 quarts water
  • 1 jar (24 ounces) meatless spaghetti sauce
  • 1/4 cup grated Parmesan cheese

Nutritional Facts

3/4 cup gnocchi with 1/3 cup sauce equals 283 calories, 5 g fat (1 g saturated fat), 82 mg cholesterol, 934 mg sodium, 47 g carbohydrate, 5 g fiber, 9 g protein.

Directions

  1. In a large bowl, combine the mashed potatoes, flour and salt. In another bowl, whisk the eggs, yolk and olive oil; add to potato mixture. Turn onto a heavily floured surface; knead for 3-5 minutes or until smooth. Divide into fourths. On a floured surface, roll each portion into a 3/4-in.-thick rope; cut into 1-in. pieces.
  2. In a Dutch oven, bring water to a boil. Cook gnocchi in batches for 45-60 seconds or until they rise to the surface. Remove with a strainer. Serve spaghetti sauce over gnocchi; sprinkle with Parmesan cheese. Yield: 8 servings.
Originally published as Potato Gnocchi in Light & Tasty April/May 2006, p49

Nutritional Facts

3/4 cup gnocchi with 1/3 cup sauce equals 283 calories, 5 g fat (1 g saturated fat), 82 mg cholesterol, 934 mg sodium, 47 g carbohydrate, 5 g fiber, 9 g protein.

Reviews for Potato Gnocchi

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Sep. 25, 2011

Holy gnocchi!!! This made so many. Next time I will make them a bit smaller. I was in a hurry and didn't cut them small enough. As with anything made the first time, there are always improvements that one can make. I did add rosemary, oregano and basil to the recipe because I wanted that herb flavor!!!! Man, it was great. Light and fluffy and yummy. My husband wants them again. Oh, another thing I did was to boil them in a quart of chicken stock and two quarts of water. That helped to infuse flavor as well.

MY REVIEW
Reviewed Feb. 7, 2011

Forgot to rate!!

MY REVIEW
Reviewed Feb. 7, 2011

This is a great recipe, I have been looking for an easy gnocchi recipe, my mother used to make these all the time, the hard way. I made yesterday and couldn't believe how easy and quick. I even froze some. Thanks!!

MY REVIEW
Reviewed Sep. 23, 2010

VERY GOOD! i cooked up a huge batch and had not one left everyone loved it! the next time i made two batches so i could freeze some i froze them after they were cooked and just boiled them in a bag to reewarm and thaw the,m super yummy

MY REVIEW
Reviewed Feb. 5, 2008
Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT