Potato Gnocchi

Simple Gnocchi

Potato gnocchi has always been something that I thought was really difficult to make, and just assumed that it must be high in calories.

I was wrong about both!

It's super easy and literally goes with anything.

Nutrition Facts

Servings 2


Amount Per Serving
Calories 365
% Daily Value *
Total Fat 2.2g4%
Total Carbohydrate 74.1g25%
Dietary Fiber 5.9g24%
Protein 11.6g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Yields2 ServingsCategoryDinner

 1 large potato
 120 g plain flour
 0.50 egg

1

Bring a large pot of water to the boil and peal your potato.

Boil the potato until it's softened but is still slightly firm, about 15 minutes.

2

Drain the potato, cool and mash well - no lumps!

3

Once cooled, add the flour and egg to the mashed potato and mix together to form a dough.

Knead for 5 minutes until smooth.

4

Divide the dough into quarters.

Working with one piece at a time, roll the dough into a sausage shape (about 1/2 inch thick). Using a shape knife, cut the dough into 1/2 inch pieces and set aside.

Repeat this with the remaining dough.

5

To give the gnocchi their singulative look, roll each piece of dough against a fork to make light ridges.

6

Bring a large pot of salted water to the boil and add the gnocchi.

You know the gnocchi is cooked when they rise to the top. Using a slotted spoon, remove from the water as they rise.

Mix into your favourite sauce and enjoy!

For this recipe I used a spicy tomato and mushroom sauce with spinach!

Ingredients

 1 large potato
 120 g plain flour
 0.50 egg

Directions

1

Bring a large pot of water to the boil and peal your potato.

Boil the potato until it's softened but is still slightly firm, about 15 minutes.

2

Drain the potato, cool and mash well - no lumps!

3

Once cooled, add the flour and egg to the mashed potato and mix together to form a dough.

Knead for 5 minutes until smooth.

4

Divide the dough into quarters.

Working with one piece at a time, roll the dough into a sausage shape (about 1/2 inch thick). Using a shape knife, cut the dough into 1/2 inch pieces and set aside.

Repeat this with the remaining dough.

5

To give the gnocchi their singulative look, roll each piece of dough against a fork to make light ridges.

6

Bring a large pot of salted water to the boil and add the gnocchi.

You know the gnocchi is cooked when they rise to the top. Using a slotted spoon, remove from the water as they rise.

Mix into your favourite sauce and enjoy!

For this recipe I used a spicy tomato and mushroom sauce with spinach!

Potato Gnocchi

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