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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (142g) Recipe makes 8 servings |
||
| Calories 402 | ||
| Calories from Fat 154 | (38%) | |
| Amount Per Serving | %DV | |
| Total Fat 17.2g | 26% | |
| Saturated Fat 10.3g | 51% | |
| Monounsaturated Fat 4.8g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 108mg | 36% | |
| Sodium 702mg | 29% | |
| Potassium 195mg | 5% | |
| Total Carbohydrate 41.6g | 13% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 0.7g | ||
| Protein 19.3g | 38% | |
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Homemade Gnocchi
By: Marie
Feb 12, 2003
I have not tried this recipe yet, but I intend to soon. According to the article, that came with the recipe in this morning's local newspaper, these gnocchi are light as a feather. The recipe comes from a former fine dining establishment in our area that we used to go to very often and the food was outstanding! I am guessing at the prep and cook times.
SERVES 8
Ingredients
- 1 large baking potato (1 c mashed)
- 2 eggs
- 1 teaspoon salt
- 1 cup ricotta cheese
- 8 teaspoons butter, clarified
- 1 cup romano cheese, grated
- 3 cups flour
Directions
1
Boil potato and mash.2
Combine potato with eggs and salt and whip until fluffy.3
Add ricotta cheese, butter, Romano cheese and flour.4
Knead until smooth.5
Shape into 1/2" rolls and cut into 1" lengths.6
Make impression with thumb in each piece, then lightly dust with flour.7
Drop into boiling salted water and cook only until they rise to the surface.8
Drain and serve with tomato sauce and grated cheese.9
Note: Before cooking, gnocchi may be flash frozen on a cookie sheet, then place in plastic bag in freezer.
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- Main Ingredient > Pasta, Rice & Grains > Pasta
- Preparation > Time to Make > < 60 mins
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Featured Reviews for This Recipe
From: Chef #616031
On Jul 5, 2008
This is a winner recipe for gnocchi!! I , too, served it with the Olive Garden Gnocchi with spicey tomato and wine sauce!! FABULOUS!!
On Apr 14, 2008
I have always wanted to make homemade gnocchi, but the thought was frightening... my family abosuletly loves gnocchi and I decided to try this recipe after lots of searching on the internet. The preparation time was a lot longer for me than suggested. But the dough was easy to manage once mixed... it felt "right" in your hands. I made a small batch to try first and WOW delicious!!!!!! I can't wait to make it for the family tomorrow. They were light, and well... they melted in my mouth. Very tasty. I split the dough, rolled them into smaller balls, wrapped in plastic wrap put them in a freezer bag and I will finish shaping them tomorrow. Hopefully I will be able to freeze some. Now I need Alice Fazoolis recipe for Gnocchi alla vodka, I had that and it was to die for. I used parmesan cheese instead of romano and I clarified my own butter as in the recipe. This will be a keeper.
From: Juliann
On Jan 26, 2005
Yum! Great texture. I substituted the ricotto with cottage cheese and the romano cheese with parmesan. I topped it with pesto sauce.
From: VeraJ109
On May 11, 2004
Gnocchi made with just baked potato are a little hard, made with just ricotta too soft, but the mixing of the two ..just right.
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