Bake 2 kg potatoes at 180°C for 1h.
Halve the potatoes and scoop out the flesh.
Gnocchi
Flora
292 Recipes
None
Easy
1 hrs 40 min
Spiciness
None
Difficulty
Easy
Time
1 hrs 40 min
Preparation
30 min
Cooking
1 hrs 10 min
73 Views
1 year ago
Translated
This recipe creates light and fluffy gnocchi from baked potatoes, seasoned with nutmeg, salt, and pepper. The dough is gently kneaded and shaped before being boiled until tender, resulting in a simple yet satisfying dish.
None
Easy
1 hrs 40 min
Spiciness
None
Difficulty
Easy
Time
1 hrs 40 min
Preparation
30 min
Cooking
1 hrs 10 min
Allergens
Vegetarian
Pescatarian
Halal
Lactose-Free
Gluten-Free
- Potato
2 kilograms
- Salt
15 grams
- Eggs
3
- Potato Starch
200 grams
- Nutmeg
- Pepper
Rice the potato flesh into a bowl.
15 g salt
A pinch of nutmeg
A pinch of pepper
3 eggs
Mix until well combined.
Knead the mixture until smooth.
Roll the dough into a 1 cm thick strand.
Dust with potato flour.
Cut into desired shapes.
Boil a pot of water.
Add the gnocchi and cook for 2–3 min, until they float.
Remove with a slotted spoon and serve immediately.
Flora
292 Recipes
None
Easy
1 hrs 40 min
Spiciness
None
Difficulty
Easy
Time
1 hrs 40 min
Preparation
30 min
Cooking
1 hrs 10 min
Allergens
Vegetarian
Pescatarian
Halal
Lactose-Free
Gluten-Free
- Potato
2 kilograms
- Salt
15 grams
- Eggs
3
- Potato Starch
200 grams
- Nutmeg
- Pepper
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