Veronica's Homemade Gnocchi (Italian potato dumplings) Recipe

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Veronica's Homemade Gnocchi (Italian potato dumplings)
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Ingredients
6
Count
Nutrition
815
Calories
Total time
375
Minutes
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Ingredients:

  • 8 cups water
  • 2/3 cup oil
  • 2 (10 oz) packages instant mashed potatoes
  • 8 cups flour
  • 1/2 cup grated cheese

Directions:

  1. IN LARGE KETTLE, bring the water and oil to a boil.
  2. Remove from burner and add the 2 boxes of instant potatoes (make it like you are making mashed potatoes).
  3. Let it cool for about 4 hours.
  4. In a large bowl combine the flour and grated cheese (mix well).
  5. Add the slightly beaten egg yolks and cold mashed potato mixture.
  6. Mix and knead and knead and knead& then knead some more (It will seem like it will never come together, but do not add anything else- just keep kneadin until it becomes nice and smooth) When nice and smooth, cut the dough into sections (don't make the pieces too big or too small) Roll out each piece into a rope (about 1 thick) (do not use any flour when you are making the ropes).
  7. Cut the rope into 1 pieces or smaller.
  8. Sprinkle flour over the little pieces.
  9. Using a cheese grater that has been floured real good, roll each 1 inch piece with your finger to form your gnocchi.
  10. (HINT: USE THE SMALL HOLE SIDE AND ROLL LIGHTLY WITH FINGER TO GET THE SHAPE. IF YOU PRESS DOWN TOO HARD, YOU WILL END UP POKING A HOLE THROUGH THE DOUGH. IF THAT HAPPENS, MUSH THE PIECE BACK TOGETHER AND ROLL AGAIN).
  11. They will sorta look like a crocheted hat without a rim when you are done rolling them.
  12. Flour your cookie trays and only put one layer of gnocchi's per tray.
  13. You can freeze them at this point and when they are frozen, throw them all into a plastic bag and keep in the freezer until ready to use.
  14. When ready to cook them, place them in boiling water.
  15. When they float to the top of the pan, they are done.
  16. Drain and put in big pasta bowl.
  17. Pour your sauce (tomato or pesto) over the top and mix and serve.
  18. This recipe will serve about 10 to 12 people.
  19. You might want to cut it in half.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 814.64 Kcal (3411 kJ)
Calories from fat 332.64 Kcal
% Daily Value*
Total Fat 36.96g 57%
Cholesterol 113.35mg 38%
Sodium 2445.96mg 102%
Potassium 300.25mg 6%
Total Carbs 103.42g 34%
Sugars 0.51g 2%
Dietary Fiber 11.42g 46%
Protein 18.44g 37%
Vitamin C 0.8mg 1%
Iron 7mg 39%
Calcium 381.5mg 38%
Amount Per 100 g
Calories 222.5 Kcal (932 kJ)
Calories from fat 90.85 Kcal
% Daily Value*
Total Fat 10.09g 57%
Cholesterol 30.96mg 38%
Sodium 668.06mg 102%
Potassium 82.01mg 6%
Total Carbs 28.25g 34%
Sugars 0.14g 2%
Dietary Fiber 3.12g 46%
Protein 5.04g 37%
Vitamin C 0.2mg 1%
Iron 1.9mg 39%
Calcium 104.2mg 38%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.6
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free,
  • good source of fiber

Bad Points

  • High in Sodium

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