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Homemade Potato Gnocchi
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. —Tina Mirilovich, Johnstown, Pennsylvania
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
- Spaghetti sauce, warmed
- Optional: Grated Parmesan cheese, crushed red pepper flakes, and fresh herbs, such as basil, oregano or parsley
Directions
- 1. 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.
- 2. 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).
- 3. Turn onto a lightly floured surface; knead 15 times. Roll into 1/2-in.-wide ropes. Cut ropes into 1-in. pieces. Press down on each piece with a lightly floured fork.
- 4. In a Dutch oven, bring 3 qt. water and remaining salt to a boil. Add gnocchi in small batches; cook for 8-10 minutes or until gnocchi float to top and are cooked through. Remove with a slotted spoon. Serve immediately with spaghetti sauce. Add toppings as desired.
Nutrition Facts
1 each: 159 calories, 1g fat (0 saturated fat), 27mg cholesterol, 674mg sodium, 33g carbohydrate (1g sugars, 2g fiber), 5g protein.
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