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Ингредиенты
- 8 med Potatoes
- 1 x Egg Yolk
- 1 Tbsp. Salt
- 2 c. All-Purpose Flour, Up To 2-1/2 C.
- 1 Tbsp. Vegetable Oil
- 1/4 c. Butter
- 1/2 c. Grated Parmesan Cheese
Инструкции
- Puncture potatoes in several places with a fork. Bake 1 hour in a 350F oven or possibly till tender. Remove and throw away skins. Mash potatoes through a ricer or possibly food mill into a large bowl, and let cold a little. Add in egg yolk, salt, and 2 c. flour. Mix well. Knead dough on work surface or possibly board into a ball. It should be soft and a little sticky. If it's too sticky, add in a little flour. Lightly flour surface and hands. Break dough into egg-size pcs. Roll till thickness of thumb. Cut roll into 1-inch pcs. Push each Gnocchi against the back of a fork to imprint a pattern.
- This helps them absorb more sauce (and makes them a little prettier).
- Arrange them on a floured tray. Fill a large saucepan 2/3 full with salted water. Bring to a boil. Add in oil and dumplings. Stir, to make sure they do not stick t bottom. When they come to surface, let them cook 10-12 seconds more. Remove with a slotted spoon as they are done. They get soggy if overcooked (they absorb more moisture than regular pasta). Serve with butter and Parmesan cheese or possibly your favorite sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 208g | |
| Recipe makes 8 servings | |
| Calories 330 | |
| Calories from Fat 85 | 26% |
| Total Fat 9.69g | 12% |
| Saturated Fat 4.95g | 20% |
| Trans Fat 0.04g | |
| Cholesterol 21mg | 7% |
| Sodium 1019mg | 42% |
| Potassium 716mg | 20% |
| Total Carbs 52.01g | 14% |
| Dietary Fiber 4.4g | 15% |
| Sugars 1.39g | 1% |
| Protein 8.92g | 14% |
