Gnocchi II54 Reviews
- Prep: 55 min
- Cook: 5 min
- Ready In: 1 hr
“Melted butter adds a subtle difference to these potato dumplings.” - by MIRELLA CINA
Original recipe yields 4 servings
- Bring a large pot of salted water to a boil. Drop in potatoes and cook until tender but still firm, about 15 minutes. Drain, cool slightly, and peel. Mash potatoes with fork, masher or in ricer. Place in large bowl and make a well in the center. Put butter in well and allow to melt. When mashed potatoes have cooled, knead in enough of the flour to make a soft dough.
- Divide dough into fist-sized portions. On a floured surface, roll each portion into a long rope. Cut the ropes into one-inch pieces. Roll each piece with a fork for a distinctive texture.
- Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until they float to the top; drain and serve with tomato sauce.
Amount Per Serving (4 total)
- 612 cal
- 6.8 g
- 124.9 g
Based on a 2,000 calorie diet
Reviews (54)Rate This Recipe
"Mirella: Your other reviewer must not be familiar with gnochhi or they would understand that the texture is what the cook is shooting for here. The sauce is where the real flavor comes from. Your g..." See morenocchi recipe was just like my grandmother, Italia, used to make. Thanks."
"This recipe was easy and tasty! I was happy to find an egg-free version of this dish. Since this was my first time making pasta, I kneaded the flour into the potato 1/4 cup at a time until the dough w..." See moreas not sticky and easy to work with, so I did not run into any handling or cooking problems. I also modified the recipe to include 1 tsp. of sea salt, 1 tsp. of fresh ground pepper and 3 cloves of crushed garlic (mashed in with the potato). Delicious!"
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