Gnocchi Recipe


Nutrition

Cal/Serving: 1,951
Daily Value: 98%

High-Fiber, Low-Fat
Vegetarian, Dairy-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat8g12%
Saturated2g11%
Trans0g0%
Carbs418g139%
Fiber24g97%
Sugars10g0%
Protein57g115%
Cholesterol186mg62%
Sodium299mg12%
Calcium248mg25%
Magnesium387mg97%
Potassium6425mg184%
Iron16mg88%
Zinc6mg42%
Vitamin A285IU6%
Vitamin C84mg140%
Thiamin (B1)1mg95%
Riboflavin (B2)1mg44%
Niacin (B3)18mg88%
Vitamin B65mg259%
Folic Acid (B9)279µg70%
Vitamin B120µg7%
Vitamin D1µg0%
Vitamin E1mg4%
Vitamin K27µg34%
Fatty acids, total monounsaturated2g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

“Cheesy” Kale Chips
Instead of grabbing a bag of potato chips, make a batch of healthy kale chips from Paulding &...
Mongolian Skirt Steak
Executive Chef Kevin Long (from the kitchens of Red Lantern Restaurant and Lounge in Boston’s...
Carrot Muffins Recipe
A healthy take on carrot cake. Utilize Greek yogurt and canola oil to produce moist, flavorful...

More Recipes By Jim Burke


Shutterstock

 

As chef Jim Burke describes, this decadent dish is "immensely satisfying" to make. It’s simple and straightforward, but so creamy and indulgent that you may find yourself getting lost in the meal (and hopefully forgetting what day it is altogether).

INGREDIENTS

  • 4 large russet potatoes
  • 1 egg
  • 1 1/2 cups flour
  • 1 tablespoon cornstarch
  • Pinch of salt
  • Alfredo sauce, for serving
  • Freshly grated Parmesan cheese, for serving

DIRECTIONS

Preheat the oven to 350 degrees. 

Wash the potatoes well and poke holes all over them. Season them generously with salt and bake for approximately 1 ½ hours, until very soft. Split them down the middle and open them slightly. Leave them in the oven with the door ajar for an additional 10 minutes to dry them out. Once you take them out of the oven, you must work quickly. 

Scoop out the cooked potato and put through the food mill/potato ricer one time (be sure not to overload at any given time or it will work the potato too much, just do 1 potato at a time). Add the egg, flour, cornstarch, and a big pinch of salt. While still very warm, work all of the ingredients together into a homogenous dough. Be sure to stop the moment the dough comes together, as working the dough too much will develop the gluten and make the gnocchi very dense and heavy. 

Cut the dough into pieces the size of your fist and roll them out to even ½-inch thick cylinders. Once they’re all rolled, line them up, generously flour them, and cut into ¾-inch lengths. Once they are all cut, the last move is to roll them over a fork to give them their characteristic shape. Place the piece of gnocchi, 1 at a time, on the back of a fork. With your thumb, press down gently to create a dimple in the gnocchi and ridges on the opposite side. Then roll the gnocchi over itself and down the fork. 

At this point the gnocchi can be used right away or frozen. These gnocchi would go wonderfully with your favorite pasta sauce. At the restaurant, we toss them with a black truffle, Alfredo sauce, and Parmesan cheese and brown them under a broiler until golden brown.

Recipe Details

Servings: 1

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human