think of gnocchi as very delicate dumplings. they are usually made using potatoes and/or flour. this is a dish that you can use with many sauces that you would normally use on pasta. it's alot easier to make than you might imagine. some sauce ideas include recipe #255532, recipe #255509, and recipe #264811
Ingredients
•idaho potatoes
•gruyere cheese
•salt
•black pepper
•flour
•egg
Nutrition / serving
Calories
331
Total fat
9% DV
Sugar
6% DV
Sodium
27% DV
Protein
25% DV
Sat. fat
15% DV
Carbs
18% DV
Method
1Cook potatoes in boiling water until tender
2Allow the cooked potatoes to cool slightly , then carefully peel while holding potato with a kitchen mitt
3While still hot , puree potatoes through a ricer , food mill , or hand style cheese shredder and shred them into a large mixing bowl and allow to cool completely before proceeding
4You can 'flip' the bowl to toss the potatoes to help them cool
5Meanwhile , bring a large pot of salted water to a rolling boil
6Add the cheese , flour , salt , and pepper and toss again by 'flipping' the bowl
7Add in the egg and mix by hand to form a smooth , slightly sticky dough
8Briefly knead the dough to incorporate the flour , being careful not to overwork
9Cut the dough into 6 equal pieces and return them to the bowl
10Working in close proximity to the stove , lightly flour your hands , and have a fork ready
11Roll each piece into a long rope , about 1 / 2-inch in diameter , flouring your hands lightly only if needed
12Slice the ropes into pieces 1-inch pieces
13Holding one piece at a time , gently press and roll the balls of dough against the back tines of a fork so slight indentations are formed
14Repeat with each piece of dough either keeping the pieces on the counter
15Gently drop the gnocchi into boiling water and wait for them to rise to the top
16Cook for 2 to 3 minutes more then remove the cooked gnocchi with a slotted spoon or skimmer