This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is NOT safe for those who are sensitive to gluten.
"I think they should just throw a bag of gnocchi up in the air; it would fill up the hole.
-Jennifer Boyer, "my solution to ozone depletion"
There are hundreds, maybe thousands, of gnocchi recipes. Most of the basic recipes, much like pasta, are mostly carbohydrates and are low in fat. There are recipes that contain all different ingredients – from mushrooms to cheese to pesto. Choose the ingredients that might add more calories carefully, but do choose them. Making gnocchi is great fun and, with a bit of practice, you can create light fluffy pillows to swim in your sauces.
Any grain that has been finely ground is technically a flour.
The most popular flour is all-purpose wheat flour, also known as white flour. It is manufactured by crushing wheat berries between large steel rollers. Most white flour is mass produced in industrial quantities with the production process taking place at high temperatures, which both destroys the wheat germ and removes the outer bran layer. All that is left is the endosperm. The result is the loss of many vitamins and nutrients. Wheat Flours »
Servings = 2 | Serving size =10 gnocchi
Cooking Time = 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5.
Leftovers are fair at best. I have kept the gnocchi refrigerated overnight but they are not as good as when fresh.
|10 ounces||Yukon Gold potatoes|
|6 Tbsp||all purpose white flour|
|1/8 tsp||ground nutmeg|
|1/8 tsp||ground black pepper|
Peel the potatoes, rinse and cut into 1-inch cubes.
Place a steamer basket in a large sauce pan. Add about 1 1/2 cups water and set the pan over high heat. Steam the cubed potatoes until very tender (about 20 minutes). Remove the steamer basket and allow the potatoes to cool until they are no more than warm to the touch.
Force all of the steamed potatoes through a potato ricer into a large mixing bowl. (If you don’t have a potato ricer, the potatoes must be chopped until there are no lumps. Do not over mash them or the gnocchi will be pasty.)
Add 3 tablespoons of the flour to the potatoes with the egg, salt, nutmeg and black pepper. Mix together using a fork. The mixture will take on a crumbly consistency. Add 2 tablespoons of the remaining flour and blend well.
Knead the dough gently until all the flour is blended in. Stop kneading when the flour is incorporated.
After the dough is smooth, cut it into 2 equal pieces. Place one tablespoon of flour on a cutting board and roll each piece of dough into a rope about as big around as your thumb.
Cut the ropes in 1/2 inch pieces (about ten per roll) and then roll the dumpling over the tines of a fork to shape the ridges of the gnocchi.
Boil at least 4 quarts of water and add the gnocchi no more than 2 servings at a time (20 gnocchi).
As they float to the top of the water, they are done. Remove them and add to prepared sauce.
Serving size = 10 gnocchi
Servings = 2
Amount Per Serving
|Calories 239||Calories from Fat 26|
|% Daily Value|
|Total Fat 3g||4%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 45g||15%|
|Dietary Fiber 3g||13%|
|Vitamin A 3%||Vitamin C 17%|
|Calcium 3%||Iron 11%|
|Vitamin K 3 mcg||Potassium 517 mg|
|Magnesium 36 mg|