Stuffed Gnocchi
Yield
4 servingsPrep
20 minCook
30 minReady
50 minLow Cholesterol, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
potatoes
|
|
| 1 ½ | pounds |
all-purpose flour
or more |
|
| 1 | x |
salt
pepper and nutmeg, to taste |
*
|
| Fillings | |||
| ½ | cup |
ricotta cheese
or farmers cheese |
|
| 8 | each |
basil
|
*
|
| ½ | cup |
mozzarella cheese
grated |
*
|
| ¼ | cup |
walnuts
chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ½ | cup |
ricotta cheese
|
|
| 1 | cup |
ham
or |
*
|
| 1 | tablespoon |
Parmesan cheese
grated |
|
| ½ | teaspoon |
oregano
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | teaspoon |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
potatoes
|
|
| 680.4 | g |
all-purpose flour
or more |
|
| 1 | x |
salt
pepper and nutmeg, to taste |
*
|
| Fillings | |||
| 118 | ml |
ricotta cheese
or farmers cheese |
|
| 8 | each |
basil
|
*
|
| 118 | ml |
mozzarella cheese
grated |
*
|
| 59 | ml |
walnuts
chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 118 | ml |
ricotta cheese
|
|
| 237 | ml |
ham
or |
*
|
| 15 | ml |
Parmesan cheese
grated |
|
| 2.5 | ml |
oregano
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 5 | ml |
parsley leaves
chopped |
|
Directions
Gnocchi: Cook potatoes in their skins.
Peel them as soon as they are cool enough to handle and mash them.
Season with salt pepper and nutmeg.
Add flour to combine until you have a somewhat firm dough .
With floured hands, make walnut size balls .
Flatten each ball and place a little of the filling of your choice in the center.
Shape it back into a ball making sure the filling is covered by the potato dough.
Cook in plenty of boiling water until they rise to the surface.
Drain.
Serve with tomato sauce and parmesan.
Ricotta Filling.
Combine all the ingredients.
Ham Filling: Combine all the ingredients.
