You are here

Potato Gnocchi

  Flour 250 Milliliter (1 Cup)
  Cooked potatoes 500 Milliliter (2 Cup)
  Butter 60 Milliliter (4 Tablespoon)
  Grated mozzarella cheese 125 Milliliter (0.5 Cup)
  Tomato sauce 375 Milliliter, heated (1.5 Cups)
  Ricotta cheese 125 Milliliter (0.5 Cup)
  Salt To Taste
  White pepper To Taste
  Nutmeg 1 Pinch

Place flour in bowl and form well in center.
Add potatoes, nutmeg and 3 tbsp (45 ml) butter; pinch dough to incorporate.
Season and remove dough from bowl.
Place on counter and knead with the heel of your hand until smooth.
Shape dough into ball and cut into 4 quarters.
Roll each quarter into a cylindrical shape with a diameter of about 1 in (2.5 cm).
Slice into 1/2 in (1.2 cm) pieces.
Cook in salted simmering water for about 5 minutes.
Monitor heat to keep water simmering without breaking into a boil.
When cooked, gnocchi should rise to the surface.
Remove with slotted spoon and set aside to drain on paper towel.
Preheat oven to 375°F (190°C).
With remaining butter grease large baking dish.
Season mozzarella with salt and pepper.
Mix ricotta cheese with tomato sauce over low heat for 1 minute.
Layer gnocchi, mozzarella and sauce in baking dish.
Bake 12 minutes.
Change oven setting to broil and continue cooking 4 minutes.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2487 Calories from Fat 850

% Daily Value*

Total Fat 97 g148.9%

Saturated Fat 58.4 g292.1%

Trans Fat 0 g

Cholesterol 291.5 mg97.2%

Sodium 1399.5 mg58.3%

Total Carbohydrates 317 g105.7%

Dietary Fiber 29.3 g117.1%

Sugars 22.1 g

Protein 87 g174.9%

Vitamin A 97.9% Vitamin C 125.6%

Calcium 122.4% Iron 255.8%

*Based on a 2000 Calorie diet

Potato Gnocchi Recipe