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Ingredientes
- 2 pounds whole Russet potatoes (peeled and quartered)
- 2 cups all-purpose flour (have some extra for dusting)
- Kosher salt (for boiling water)
Direcciones
- Fill a large pot with cold water with salt.
- Cut the potatoes in half and place them in the pot.
- Let the water boil, cook the potatoes until tender (you can steam the potatoes as well)
- Once cooked, romove them from the water with a slotted spoon and let it cool enough for you to peel them.
- You can push the potatoes through a ricer or mash them with fork without noticable lumps.
- Mix the potato mix into the flour and mix them together, adding half the flour into it and kneading until you get a sticky mass. Add the rest of the flour gradually while kneading until you get a smooth dough to your liking.
- Cut the dough into smaller parts and roll each piece into a long cylinder about ½ inch in diameter; then cut each cylinder into individual pieces about ¾ inch in length.
- Shape each gnocchi by pressing each piece between your thumb and the lines of a fork, using a slight rolling motion. One side of the gnocchi should have the imprint of the fork and the other side a small indentation from your thumb.
- As water comes to a boil, drop the gnocchi into the water one at a time. In about two minutes, the gnocchi will float to the surface, let them cook about fifteen seconds more and then skim them out with a slotted spoon.
- Drain each gnocchi well and serve immediately topped with your basic tomato sauce and grated Parmesan cheese, or with any of your choice pasta sauces.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1157g | |
| Calories 1627 | |
| Calories from Fat 27 | 2% |
| Total Fat 3.18g | 4% |
| Saturated Fat 0.58g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 50mg | 2% |
| Potassium 4050mg | 116% |
| Total Carbs 354.7g | 95% |
| Dietary Fiber 18.5g | 62% |
| Sugars 6.3g | 4% |
| Protein 45.24g | 72% |
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