Directions:
- Poke potatoes all over with a fork. Bake in preheated 400°F oven for 1 hour or until very tender (err on the side of overcooking). Beat together egg, egg yolk and salt; add nutmeg and/or parmesan, if using.
- Once potatoes are cool enough to hold (but still very warm), remove the skin and pass through a potato ricer or a food mill fitted with a small-hole disc. Spread potatoes on a clean work surface which has been lightly floured.
- Drizzle beaten egg over potatoes and sprinkle with about 3/4 cup flour. Using a bench scraper, lift and turn the potatoes over on themselves, mixing in eggs and flour. Continue to scrape and turn until it forms a soft mass. Add more flour as needed until it becomes a soft but workable dough and stops being sticky. Use the smallest amount of flour necessary to make a smooth, cohesive mass.
- Shape the dough into a thick log. Scrape clean your work surface. Remove a quarter of the log, keeping the remainder covered with a damp towel. Lightly flour the work surface, and roll the small piece into a rope 1/2-3/4 thick. Roll from the center out to the edges; do not stretch or tear the dough.
- Cut the rope into 1 pieces. Optionally, roll each piece over the back of a fork to form ridges. Transfer to a cookie sheet and cover with a damp towel while working with the remaining dough. Cut off 1/3 of the remaining dough and repeat last 2 steps, then cut remaining mass in half and repeat twice more.
- Gnocchi can be frozen at this point - freeze on cookie sheet; when solid, transfer to airtight storage for up to three months.
- Uncooked gnocchi can be held in refrigerator up to 2 hours; any longer and they will get mushy.
- Cook gnocchi in heavily salted boiling water; if cooking the entire amount, divide into two batches. Cook 1-2 minutes, until they float. Serve immediately with a simple sauce, or shock in ice water, then toss with a little olive oil and refrigerate until needed. Reheat in boiling water, or saute until browned and a little crispy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 222.97 Kcal (934 kJ) | ||
| Calories from fat | 17.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.98g | 3% | |
|---|---|---|---|
| Cholesterol | 55.29mg | 18% | |
| Sodium | 387.39mg | 16% | |
| Potassium | 680.09mg | 14% | |
| Total Carbs | 44.84g | 15% | |
| Sugars | 1.18g | 5% | |
| Dietary Fiber | 2.64g | 11% | |
| Protein | 7.64g | 15% | |
| Vitamin C | 27.5mg | 46% | |
| Iron | 31.9mg | 177% | |
| Calcium | 41.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 116.66 Kcal (488 kJ) | ||
| Calories from fat | 9.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.03g | 3% | |
|---|---|---|---|
| Cholesterol | 28.93mg | 18% | |
| Sodium | 202.69mg | 16% | |
| Potassium | 355.84mg | 14% | |
| Total Carbs | 23.46g | 15% | |
| Sugars | 0.62g | 5% | |
| Dietary Fiber | 1.38g | 11% | |
| Protein | 4g | 15% | |
| Vitamin C | 14.4mg | 46% | |
| Iron | 16.7mg | 177% | |
| Calcium | 21.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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