Potato Gnocchi

Name: Potato Gnocchi
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 907 grams whole baking potatoes; 2 beaten egg yolks; 355 milliliters flour; 1 pinch Pinch of salt; 1 serving Your favorite pasta sauce (for example, this basic, delicious tomato sauce)

Potato Gnocchi requires around 2 hours and 10 minutes from start to finish. For 40 cents per serving, you get a hor d'oeuvre that serves 6. One serving contains 257 calories, 8g of protein, and 2g of fat. Head to the store and pick up baking potatoes, pasta sauce, flour, and a few other things to make it today. Many people really liked this Mediterranean dish. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. Lamb Ragu with Potato Gnocchi: Pasticcio di Agnello con Gnocchi di Patate, Potato Gnocchi, and Potato Gnocchi are very similar to this recipe.

Instructions

Bake the potatoes: Preheat oven to 350°F. Spear the potatoes with fork tines in several places around each potato to vent moisture as the potatoes cook.

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Potato

Equipment you will use

Oven

Bake the potatoes in their skins until tender, about an hour.

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Potato

Equipment you will use

Oven

Let cool on a rack, cutting them open to help cool and let more moisture escape.

Mash and fluff potatoes: Scoop out the potatoes from their skins. Mash the potatoes and fluff them up with a fork into a large bowl.

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Potato

Equipment you will use

Bowl

(It works great to pass the potatoes through a potato ricer if you have one.) It is best to work with the potatoes when they are still warm.

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Potato

Equipment you will use

Potato Ricer

Add the flour, egg and a pinch of salt.

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All Purpose Flour

Salt

Egg

Mix by hand until you have a nice pliable ball of dough. Do not over-mix.

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Dough

Roll pieces of dough into long cylinders: Prepare a work area and dust it with flour. Take the dough, a piece at a time, and roll it out gently with your hands until you have rolls about 3/4 inch in diameter.

Ingredients you will need

Dough

All Purpose Flour

Roll

It is very important to keep a light touch while you are rolling the dough! Gently roll the dough with your fingertips while while exerting the lightest pressure outwards, not down, to draw the dough out.

Ingredients you will need

Dough

Roll

Cut into pieces, and form indentations:

Cut the tubes of dough into pieces about one inch long. Using either the tines of a fork or your fingertip, press against a piece of the dough and roll it slightly to form an indentation (good for catching the sauce).

Ingredients you will need

Dough

Sauce

Roll

As the gnocchi are made, place them on flat baking pan, lightly dusted with flour or lined with wax paper.

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Gnocchi

All Purpose Flour

Equipment you will use

Baking Pan

Wax Paper

At this point you can freeze the gnocchi ahead of time. Freeze them first on a floured or lined tray, then once frozen you can put them into a freezer bag for more easy storage. To cook, just put the frozen gnocchi into the simmering water for the next step.

Ingredients you will need

Gnocchi

Water

Drop gnocchi into simmering water: Bring at least 6 quarts of salted water to a boil in a shallow saucepan. Gently drop the gnocchi, a few at a time, into the water. As soon as they rise to the surface, remove them with a slotted spoon, draining well. Arrange on a warm serving dish. Continue cooking the gnocchi in the same manner.

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Gnocchi

Water

Equipment you will use

Slotted Spoon

Sauce Pan

Serve with sauce: As soon as all the gnocchi are ready, pour heated pasta sauce over them and sprinkle with the parsley.

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Pasta Sauce

Gnocchi

Parsley

Sauce

Serve immediately.

Equipment

Ingredients

Servings:

907grams

whole baking potatoes 2

beaten egg yolks 355milliliters

flour 1pinch

Pinch of salt 1serving

Your favorite pasta sauce (for example, this basic, delicious tomato sauce)

Recommended wine: Chianti, Trebbiano, Verdicchio

Gnocchi can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Spalletti Chianti Reserve Poggio Reale. It has 5 out of 5 stars and a bottle costs about 23 dollars.