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Matt Gelsinger Gnocchi

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Recipe

Made by for Test Your Tastebuds (10/13/2011)

 

Yield

4 servings

Prep

20 min

Cook

20 min

Ready

40 min

Ingredients

Amount Measure Ingredient Features
2 potatoes
baking
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1 large eggs
lightly beaten
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1 teaspoon salt
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½ teaspoon black pepper
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¾ cup all-purpose flour
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Ingredients

Amount Measure Ingredient Features
2 potatoes
baking
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1 large eggs
lightly beaten
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5 ml salt
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2.5 ml black pepper
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177 ml all-purpose flour
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Directions

Pierce the potatoes all over and bake at 350℉ (180℃) for 50 minutes. While the potatoes are still warm, cut them in half and scoop the flesh into a large bowl. Discard the skin. Using a fork, mash the potatoes well. Stir in the egg, salt and pepper. Sift the flour over the potato mixture and stir until just blended.

Scoop out a large spoonful of gnocchi dough. Roll each scoop on the work surface into about a ½ inch diameter rope. Cut the dough into 1-inch pieces. Roll each piece of dough over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough. Set formed gnocchi on a baking sheet while you form the rest of the dough.

Working in two batches, cook the gnocchi in a large pot of boiling water until they have all risen to the surface, about 3 minutes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 38g (1.3 oz)
Amount per Serving
Calories 10313% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 607mg 25%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 3%
Sugars g
Protein 8g
Vitamin A 1% Vitamin C 0%
Calcium 1% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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