Gnocchi II

Gnocchi II

MIRELLA CINA 1

"Melted butter adds a subtle difference to these potato dumplings."
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Ingredients

1 h servings 612 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 612 kcal
  • 31%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 124.9g
  • 40%
  • Protein:
  • 13.7 g
  • 27%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 57 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. 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.
  2. 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.
  3. 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.

Reviews

58
  1. 71 Ratings

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Most helpful positive review

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. ...

Most helpful critical review

Where's the egg in this recipe? I followed this recipe exactly and ended up with a big mess! They didn't hold together in the boiling water and ended up looking like porridge. What a waste!

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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. ...

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 d...

Where's the egg in this recipe? I followed this recipe exactly and ended up with a big mess! They didn't hold together in the boiling water and ended up looking like porridge. What a waste!

This recipe was great! Mine came out nice and firm, although it might have beed a good idea to let it sit for a bit before boiling. . .I just added a bit of parmesan/ romano to the potatoes, bu...

The finish product is very good! Just note, the dough in the end was enough for 10-12 people. I ended up adding 2 cups of flour more to the dough. I did read the reviews prior to cooking and ...

This is my Northern Italian Grandmother's family recipe - to the letter! The only thing our family does differently is to roll them in flour with our INDEX FINGER. Perhaps those that had troub...

I found this recipe better than the Gnocci I on this site. Maybe it is the lack of egg....maybe I used more flour this time around without thinking or maybe it was because I used leftover mashe...

These are real italian gnocchi like my grandmother or my aunt make them. I gave the recipe to one of my friends who's half italian like me and he said it's been the best gnocchi he's ever eaten....

There is nothing wrong with this recipe in principle. It is basic gnocchi. But, my problem was the proportions. As it does not specify the type of potato nor size, I had to guess at what type...

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