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Add a photoServings: 4
Ingredients
- 3 lb Yukon Gold Potatoes
- 400 gm all-purpose flour
- 1 x egg
- 1/2 c. grated parmesan
- 1 x salt and pepper
Directions
- Place whole potatoes in a saucepan with sufficient water to cover. Bring to a boil, reduce to a simmer and cook till potatoes are soft. Remove potatoes from water and while warm peel and throw away skins. Pass flesh through a potato ricer.
- Place riced potatoes on a clean working surface. Make a well in the center of potatoes and sprinkle all over with flour and parmesan. Crack egg into well. Season with a generous amount of salt. Using a fork, stir till egg is fully incorporated. Knead dough till a ball forms. Knead for about 5 min (till dough is dry to the touch.)
- Divide dough into small batches. Roll each batch to 3/4-inch in diameter (ropes). Cut into 1-inch long pcs. Place on a parchment lined baking sheet and freeze till ready to use.
- To cook gnocchi: Boil a large pot of water. Place gnocchi into boiling water and cook till dough starts to float. Transfer gnocchi to an ice water bath and allow to sit for several min.
- Drain gnocchi and transfer to a mixing bowl. Toss with a little oil and store in refrigerator till ready to use.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 469g | |
| Recipe makes 4 servings | |
| Calories 721 | |
| Calories from Fat 63 | 9% |
| Total Fat 7.15g | 9% |
| Saturated Fat 3.62g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 332mg | 14% |
| Potassium 1557mg | 44% |
| Total Carbs 138.47g | 37% |
| Dietary Fiber 7.1g | 24% |
| Sugars 2.61g | 2% |
| Protein 25.64g | 41% |
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