This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT 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
This recipe is a little richer than some of the other gnocchi recipes on the Dr. Gourmet website. The parmesan adds a smooth and creamy flavor that goes well with almost any sauce. The flavorís so rich and sweet that they almost donít need any sauce, but they are perfect with a fresh tomato sauce.
Parmesan is most famous in the USA in the green shaker box. None of the recipes on this site use that type of cheese.
All of the recipes that use parmesan call for Parmigiano-Reggiano. This is a hard granular cheese that originates in Parma Italy. Those made in the area of Parma and Reggio Emilia are the real deal. Whenever possible I use the Italian cheese (Parmigiano-Reggiano) rather than domestic or imports from South America. This costs more but the flavor difference is worth it.
Parmesans have about 9 grams of fat per ounce. This is moderate for cheese. Good parmesans have such a fine flavor you donít need much.
1 ounce cheese = 141 calories, 9g fat, 6g sat fat, 0 mono fat, 11g protein, 0g carbohydrates, 198mg sodium, 28mg cholesterol
Servings = 2 | Serving size =10-15 gnocchi
Cooking Time = 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
Leftovers are fair at best. I have kept the uncooked gnocchi refrigerated overnight but they are not as good as when fresh.
|10 ounces||Yukon Gold potatoes|
|2 Tbsp||all purpose white flour|
|3 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 the all purpose flour and the parmesan cheese to the potatoes with the egg, salt and black pepper. Mix together using a fork. The mixture will take on a crumbly consistency. Add 1 tablespoon 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 two tablespoons of the whole wheat 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 = 10-15 gnocchi
Servings = 2
Amount Per Serving
|Calories 279||Calories from Fat 58|
|% Daily Value|
|Total Fat 7g||10%|
|Saturated Fat 3g||16%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 43g||14%|
|Dietary Fiber 4g||17%|
|Vitamin A 4%||Vitamin C 17%|
|Calcium 20%||Iron 10%|
|Vitamin K 4 mcg||Potassium 551 mg|
|Magnesium 65 mg|