• 30minutes
  • 545calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B12
MineralsNatrium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 1/2 cups mashed potatoes

  2. 3/4 cup flour

  3. 5 egg yolks

  4. 1/8 teaspoon nutmeg

  5. 1 teaspoon salt

  6. pepper

  7. 1/3 cup olive oil

Instructions Jump to Ingredients ↑

  1. Beat the egg yolks and then combine with the mashed potatoes, mix well.

  2. Add nutmeg, salt, pepper& apprx 1/2 cup flour.

  3. Knead to gether and add remainder of flour (hold back a bit you can add it later) Knead until you have a slightly sticky consistency if too sticky add remainder flour.

  4. Lightly dust your work surface with flour.

  5. Form the dough into sausage like rolls about 3/4" thick, cut into 1" pieces Use a fork to flatten the gnocchi leaving an imprint from the tines.

  6. Keep the fork rinsed clean so it doesn't stick.

  7. Meanwhile fill a 3 quart pot with water and bring to a boil.

  8. Drop about 18 gnocchis in at a time, they will sink to the bottom and when cooked float to the top When they are floating remove with a slotted sppon, sprinkle with a little olive oil, keep warm When ready to serve sprinkle with parmesan cheese.


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