• 4servings

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose

Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Baking potatoes, like russets

  2. 2/3 cup 41g / 1.4oz All-purpose flour

  3. 1 tablespoon 15ml Sugar

  4. 1/2 teaspoon 2 1/2ml Cinnamon

  5. 1/4 cup 49g / 1.7oz Unsalted butter - melted

  6. Parmigiano-Reggiano - for grating

Instructions Jump to Ingredients ↑

  1. Place the whole potatoes in a saucepan with water to cover. Bring to a boil and cook at a low boil until they are soft, about 45 minutes. While still warm, peel the potatoes and pass them through a vegetable mill onto a clean pasta board.

  2. Make a well in the center of the potatoes and sprinkle all over with the flour, sugar, and cinnamon. Bring the ingredients together to form a homogenous dough. Knead for 4 minutes, until the ball is dry to the touch.

  3. Divide the dough into 6 large balls. Roll each ball into 3/4-inch-diameter ropes and cut the ropes into 1-inch-long pieces. Flick the pieces off of a fork or along the concave side of a cheese grater, to score the sides.

  4. Drop the dough pieces into the boiling water and cook until they float to the surface, about 1 minute. Drain the gnocchi and transfer to a mixing bowl. Toss with the melted butter, grate Parmigiano-Reggiano over, and serve immediately.

  5. This recipe yields 4 servings.


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