Potato Gnocchi Recipe

By dette

My Italian mother remembers her mother making these dumplings for special occasions. She still has the bowl Grandma mixed the dough in, which will be passed down to me some day," says Tina Repak of Johnstown, Pennsylvania.

Ingredients

• Ingredients
• 4 medium potatoes, peeled and quartered
• 1 egg, lightly beaten
• 1-1/2 teaspoons salt, divided
• 1-3/4 to 2 cups all-purpose flour
• 3 quarts water
• Spaghetti sauce, warmed

Details

Servings 6
Preparation time 30mins
Cooking time 40mins
Adapted from tasteofhome.com

Preparation

Step 1

Directions
Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and mash.
Place 2 cups mashed potatoes in a large bowl (save any remaining mashed potatoes for another use). Stir in egg and 1 teaspoon salt. Gradually beat in flour until blended (dough will be firm and elastic).
Turn onto a lightly floured surface; knead 15 times. Roll into 1/2-in.-wide ropes. Cut ropes into 1-in. pieces. Press down with a lightly floured fork.
In a Dutch oven, bring water and remaining salt to a boil. Add gnocchi in small batches; cook for 8-10 minutes or until gnocchi float to the top and are cooked through. Remove with a slotted spoon. Serve immediately with spaghetti sauce. Yield: 6-8 servings.

Nutritional Facts
1 serving (calculated without spaghetti sauce) equals 159 calories, 1 g fat (trace saturated fat), 27 mg cholesterol, 674 mg sodium, 33 g carbohydrate, 2 g fiber, 5 g protein.