Directions:
- Preheat oven to 425 degrees F.
- Prick each potato several times with a fork, then place on baking sheet. Cook for about 1 hour. Remove from oven, let cool for 10-12 minutes until cool enough to handle.
- Bring a large pot of water to a boil. Once the water is boiling add 1 teaspoon salt. Meanwhile cut each potato open lengthwise; scoop out the flesh and place through a ricer, into a bowl.
- Stir in salt, Parmigiano, yolks and 1 cup of flour, just enough to combine to avoid overworking the dough (otherwise gnocchi will become tough).
- Roll out into 12 x 3/4 inch snake-like shape; sprinkle with flour to avoid sticking. Cut the ropes into 3/4 inch pieces. Press each piece lightly with the tines of a fork.
- In three batches, drop the gnocchi in the boiling water and let cook until the pieces all float, about 1 to 2 minutes.
- Remove the gnocchi with a perforated spoon or skimmer and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 139.56 Kcal (584 kJ) | ||
| Calories from fat | 19.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.18g | 3% | |
|---|---|---|---|
| Cholesterol | 62.39mg | 21% | |
| Sodium | 1188.74mg | 50% | |
| Potassium | 56.44mg | 1% | |
| Total Carbs | 23.92g | 8% | |
| Dietary Fiber | 0.94g | 4% | |
| Protein | 5.49g | 11% | |
| Iron | 0.6mg | 4% | |
| Calcium | 83mg | 8% | |
| Amount Per 100 g | |||
| Calories | 20.19 Kcal (85 kJ) | ||
| Calories from fat | 2.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.31g | 3% | |
|---|---|---|---|
| Cholesterol | 9.03mg | 21% | |
| Sodium | 171.95mg | 50% | |
| Potassium | 8.16mg | 1% | |
| Total Carbs | 3.46g | 8% | |
| Dietary Fiber | 0.14g | 4% | |
| Protein | 0.79g | 11% | |
| Iron | 0.1mg | 4% | |
| Calcium | 12mg | 8% | |
* 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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