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Gnocchi

10.0/101 rating·1 hrs 40 min·115 Views
Gnocchi

Flora Petrova

349 Recipes

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.

Allergens
Vegetarian
Pescatarian
Halal
Lactose-Free
Gluten-Free
2,008kcal

4 Portions · 2,149 g

Protein
49 g
Carbohydrates
408 g
Fat
15 g
Fiber
22 g
  • German Food Composition Database (BLS) – the German national nutrient database.
  • Swiss Food Composition Database – for ingredients the BLS does not cover.
  • AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

4

g
  • Potato2 kilograms
  • Salt15 grams
  • Eggs3
  • Potato Starch200 grams
  • Nutmeg
  • Pepper

Prepare the potatoes:

  1. 1

    Bake 2 kg potatoes at 180°C for 1h.

    Timer1 h
  2. 2

    Halve the potatoes and scoop out the flesh.

Combine ingredients:

  1. 3

    Rice the potato flesh into a bowl.

Add

  1. 4

    15 g salt

  2. 5

    A pinch of nutmeg

  3. 6

    A pinch of pepper

  4. 7

    3 eggs

  5. 8

    Mix until well combined.

Knead the dough:

  1. 9

    Knead the mixture until smooth.

Shape the gnocchi:

  1. 10

    Roll the dough into a 1 cm thick strand.

  2. 11

    Dust with potato flour.

  3. 12

    Cut into desired shapes.

Cook the gnocchi:

  1. 13

    Boil a pot of water.

  2. 14

    Add the gnocchi and cook for 2–3 min, until they float.

    Timer3 min

Serve:

  1. 15

    Remove with a slotted spoon and serve immediately.

1 Recipe Review

10.0/10

Marcel Aichberger

(edited)

Used firm cooking potatoes and pre-fried in butter for storage. Amazing mealprep for a whole week

10/10

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