-
-
My review
Gnocchi I
Anna
"This simple potato, flour, and egg recipe is one my family has used for generations."
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 329 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.
- Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces.
- Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 329 calories; 2 g fat; 67 g carbohydrates; 9.7 g protein; 53 mg cholesterol; 22 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 363476 Ratings
-
-
-
-
-
Most helpful positive review
2/20/2006
A great, basic gnocchi recipe. I like this served with a simple garlic butter sauce and some oregano, basil, and black pepper. I might have an idea about why reviewers have disagreed on how ...
Most helpful critical review
1/9/2002
help! what did i do wrong? i followed the directions exactly and the dough was very mealy and dry and i finally threw it out. has anyone had this problem?
Most helpful
Most positive
Least positive
Newest
2/20/2006
A great, basic gnocchi recipe. I like this served with a simple garlic butter sauce and some oregano, basil, and black pepper. I might have an idea about why reviewers have disagreed on how ...
11/28/2005
Great recipe - a few gnocchi tips: Work with pounds of potatoes since the sizes can vary so much. I boil the potatoes whole in salted water and them peel after cooling slightly to limit water in...
10/24/2002
I have a tip for anyone who thinks the recipe takes too long - after I knead the dough, I put it in an icing bag, squeeze it straight into the boiling water, cutting it into 1-inch pieces as I s...
9/20/2006
Okay, I've never eaten a gnocchi before in my life, but from what I understand, the potatoes should be really finely mashed (by using a ricer or whatnot), and I have a suggestion to anyone wishi...
1/9/2002
help! what did i do wrong? i followed the directions exactly and the dough was very mealy and dry and i finally threw it out. has anyone had this problem?
3/12/2001
Excellent fresh recipe - it may be noted that it's best not to knead the ingredients like you would bread. If you pull the ingredients together quickly and then roll in a "snake" it will give yo...
12/21/2000
The recipe says to boil the potatoes until they are tender but still firm and I think that may be a little misleading for us first-timers. I thought my potatoes were like that, but they did...
2/11/2011
12 years ago, I turned frozen gnocchi into a pot of gooey mush. So I was a little skeered to try this recipe. Turns out that was unnecessary - this was crazy easy! Based on the reviews, I ste...