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Ingredientes
- 6 lrg baking potato
- 2 x egg
- 2 1/2 c. all purpose flour
- 9 quart water
- 3 Tbsp. kosher salt
- 2 Tbsp. butter grated parmesan cheese
Direcciones
- (See also: Tomato-Porcini Sauce.) Bake potatoes till tender. While warm, cut in half and scoop out pulp. Work pulp through ricer into large bowl (or possibly mash using up-and-down motion only). Using fork, stir in Large eggs. Blend in 1/2 c. flour. Turn dough out onto work surface. Gradually knead in 2 c. flour.
- Continue kneading till smooth and elastic, about 10 min. Shape dough into 6x4-inch loaf. Cut loaf into 1-inch strips. Roll strips into cylinders 1/2 inch in diameter. Cut cylinders into 1 1/4-inch pcs. Boil 1 piece 2 to 3 min. If piece falls apart, add in more flour to dough 1/4 c. at a time till pcs hold together when boiled. Using floured fork, press tines downward into each piece so it curls around fork. Arrange in single layer without touching on generously floured towel. Let gnocchi stand 3 to 4 hrs at room temperature to dry.
- Bring water and salt to boil. Add in gnocchi. Stir gently with wooden spoon. When gnocchi come to surface let cook 2 min. Drain well. Place on platter.
- Spoon Tomato-Porcini Sauce over. Dot with butter. Sprinkle with Parmesan.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1778g | |
| Recipe makes 6 servings | |
| Calories 458 | |
| Calories from Fat 53 | 12% |
| Total Fat 6.06g | 8% |
| Saturated Fat 3.05g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 3610mg | 150% |
| Potassium 1242mg | 35% |
| Total Carbs 88.21g | 24% |
| Dietary Fiber 7.5g | 25% |
| Sugars 2.42g | 2% |
| Protein 12.86g | 21% |
