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  Potatoes 2 Pound (pared)
  Egg 2 , beaten
  Salt 1 Teaspoon
  All purpose flour 3 Cup (48 tbs), sifted
  Chicken broth 1 Can (10 oz) (condensed)
  Water 8 Cup (128 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs), melted (1 stick)
  Parmesan cheese 1 Cup (16 tbs), grated

1. Cook potatoes in boiling salted water until tender in a large saucepan; drain and toss over very low heat 2 minutes to dry potatoes.
2. Mash potatoes until smooth in a large bowl; beat in eggs and salt. Blend in the flour to make a soft dough. Cover the bowl and chill at least 1 hour.
3. Bring chicken broth and water to boiling in a large kettle. Drop dough by teaspoonfuls, a few at a time, into boiling liquid and simmer for 5 minutes, or until slightly puffed. Remove with slotted spoon to a shallow baking dish.
4. Drizzle with the melted butter or margarine and sprinkle with the cheese.
5. Bake in hot oven (400°) 15 minutes, or until puffy and golden.

Recipe Summary

Main Dish

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Average: 4.4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3418 Calories from Fat 1156

% Daily Value*

Total Fat 132 g202.3%

Saturated Fat 78.1 g390.6%

Trans Fat 0 g

Cholesterol 732.9 mg244.3%

Sodium 4466.9 mg186.1%

Total Carbohydrates 459 g152.9%

Dietary Fiber 30.1 g120.3%

Sugars 11 g

Protein 108 g215.2%

Vitamin A 74.3% Vitamin C 297.9%

Calcium 143% Iron 150.9%

*Based on a 2000 Calorie diet

Potato Gnocchi Recipe