You are here

Potato Gnocchi

Ingredients
  Potatoes 2 Pound, peeled and halved (900 Gram)
  Eggs 2
  Ricotta cheese 113 Gram (1/2 Cup)
  Grated parmesan cheese 56 Gram (1/4 Cup)
  Salt To Taste
  White pepper To Taste
  Freshly grated nutmeg 1 Pinch
  Flour 2 1⁄2 Cup (40 tbs) (560 Gram)
  Chicken stock 946 Milliliter (4 Cup)
Directions

Boil potatoes until tender.
Drain thoroughly.
Press through ricer or mash with fork.
Place potatoes on a board and make a well in the center of potatoes.
Add eggs, ricotta cheese, and Parmesan cheese into the well and mix into potatoes.
Add salt, white pepper, and nutmeg and mix.
Continue to mix and knead, adding flour a little at a time, until forming a smooth dough.
Shape into rolls approximately 1" (2.5 cm) diameter.
Cut into 1" (2.5 cm) lengths and pat with fork.
They should resemble little pillows.
Bring chicken stock to a boil, add the gnocchi and boil until they float, about 5 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Everyday, Healthy

Rate It

Your rating: None
4.326665
Average: 4.3 (15 votes)