On Line Cookbook
Potato Gnocchi
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Source:
Lilann

Serves/Makes:4 servings

Ingredients
  • 2 lbs (.9 kg). large baking potatoes
  • 1 cup (225 ml) whole wheat pastry flour
  • 1/2 tsp (2 ml) salt
  • 2 cups (475 ml) pasta sauce, your choice
Preparation
  • Steam the potatoes in their skins until tender.
  • When they are cool enough to handle, peel and mash.
  • Immediately add the flour and salt.
  • Knead on a lightly floured board until smooth. (sprinkle a little more flour if the dough sticks to your hands.)
  • Form into ropes the thickness of your thumbs.
  • Cut into 3/4 inch pieces and press down lightly with fork.
  • Bring a large pot of water to a boil.
  • Add the gnocchi and boil until they rise to the top, about 5 minutes.
  • As all pasta, gnocchi should not be crowded in the pot so cook them in several batches.
  • Coat them with some of the sauce to keep them from sticking.
Comments
I have never tried this but my recipe says that you can substitute the same amount of sweet potatoes for a different kind of gnocchi.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2024 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.