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.
"Not presume to dictate, but broiled fowl and mushrooms - capital thing!"
-Charles Dickens, Author
Gnocchi makes such a fantastic meal and this recipe enhanced with the wild mushroom flavor is great. The light pillows of potato are the perfect vehicle for almost any sauce. Itís great for you too having 5 grams of fiber and is a great recipe to get the kids involved in making because itís so much fun to roll out the gnocchi.
Size does matter. For the most part the eggs that you buy in the store come in 3 different sizes Ė medium, large and extra-large. Most recipes, including the ones on this site, are written using large eggs. Just as important, the nutrition information is based on large eggs and using an extra large egg has about 20% more nutrients (including calories, fat and cholesterol).
With baking or making desserts this is key because these recipes are basically chemistry and success depends on exact amounts of ingredients. If you are out of large eggs and need to use another size, here's a rule of thumb for substitution: 5 large eggs = 4 extra-large eggs = 6 medium eggs.
1 large egg = 75 calories, 5g fat, 1.5g sat fat, 2g mono fat, 6g protein, 0g carbohydrates, 63mg sodium, 212mg cholesterol
Servings = 2 | Serving size =10 gnocchi
Cooking Time = 45 Minutes
This recipe can be multiplied by 2.
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|
|3 Tbsp||all purpose white flour|
|4 Tbsp||porcini dust|
|2 Tbsp||whole wheat flour|
|1/8 tsp||ground black pepper|
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 donít 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 2 tablespoons of the all purpose flour and the porcini dust 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 the 2 tablespoons of whole wheat 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 the all purpose 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 263||Calories from Fat 27|
|% Daily Value|
|Total Fat 3g||5%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 51g||18%|
|Dietary Fiber 5g||21%|
|Vitamin A 3%||Vitamin C 18%|
|Calcium 3%||Iron 11%|
|Vitamin K 3 mcg||Potassium 749 mg|
|Magnesium 62 mg|