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Ingredients
- 1 lb baking potatoes, like russets
- 2/3 c. all-purpose flour
- 1 Tbsp. sugar
- 1/2 tsp cinnamon
- 1/4 c. unsalted butter melted
- Â Â Parmigiano-Reggiano for grating
Directions
- Place the whole potatoes in a saucepan with water to cover. Bring to a boil and cook at a low boil till they are soft, about 45 min. While still hot, peel the potatoes and pass them through a vegetable mill onto a clean pasta board.
- Make a well in the center of the potatoes and sprinkle all over with the flour, sugar, and cinnamon. Bring the ingredients together to create a homogenous dough. Knead for 4 min, till the ball is dry to the touch.
- Divide the dough into 6 large balls. Roll each ball into 3/4-inch-diameter ropes and cut the ropes into 1-inch-long pcs. Flick the pcs off of a fork or possibly along the concave side of a cheese grater, to score the sides.
- Drop the dough pcs into the boiling water and cook till they float to the surface, about 1 minute. Drain the gnocchi and transfer to a mixing bowl. Toss with the melted butter, grate Parmigiano-Reggiano over, and serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 4 servings | |
| Calories 261 | |
| Calories from Fat 106 | 41% |
| Total Fat 12.12g | 15% |
| Saturated Fat 7.55g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 27mg | 1% |
| Potassium 386mg | 11% |
| Total Carbs 34.22g | 9% |
| Dietary Fiber 2.6g | 9% |
| Sugars 3.89g | 3% |
| Protein 4.45g | 7% |
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