Gnocchi Oct 92
Yield
4 servingsPrep
15 minCook
25 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
potatoes
|
|
| 1 ½ | cups |
all-purpose flour
approximately |
|
| 1 | teaspoon |
butter
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
nutmeg
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
potatoes
|
|
| 355 | ml |
all-purpose flour
approximately |
|
| 5 | ml |
butter
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
nutmeg
to taste |
*
|
Directions
Cook potatoes in their skins.
Peel as soon as they are cool enough to handle.
Dry potatoes in oven 5 minutes.
Put potatoes through a ricer, add butter and mash with a spoon.
Season.
Let cool .
Add flour stirring.
Make rolls with dough and cut at ½ inch intervals.
Shape them into gnocchis with the back of a fork.
Cook in plenty of boiling water until they rise to the surface.
Serve with your favorite sauce.
