• 4servings
  • 15minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C
MineralsNatrium, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound baking potatoes

  2. 1 cup unbleached white flour with

  3. 1/2 to 3/4 cup for flouring your board

  4. 3 large egg yolks

  5. 1/2 teaspoon salt

  6. 1/4 teaspoon garlic powder

  7. Dash paprika

  8. Dash grated nutmeg

  9. 2 tablespoons chopped fresh parsley

  10. optional 1/2 cup freshly grated parmasan cheese

Instructions Jump to Ingredients ↑

  1. Peel the potatoes, cut in quarters, cover with cold water, bring to a boil, reduce heat, cover, and cook until tender. (For a different texture you can also bake your potatoes whole and cool and peel. You will require less flour to make the gnocchi.) Drain and mash. You should have about 2 cups.

  2. In a large mixing bowl, stir together the flour, garlic powder, salt, a few dashes of paprika and nutmeg, and the chopped parsley.

  3. Add the warm potatoes, eggs and turn out onto a floured surface. (if using cheese this is where you would add your cheese)Knead just until dough is well mixed and not sticky. Let rest for 15 minutes.

  4. Roll chunks of dough on floured board into logs about 1 inch thick. Cut into diagonal slices about 3/4 inch thick. Make sure you leave a small indent for the sauce to rest in.

  5. Bring a large pot of water to the boil. Add gnocchi. After they rise to the surface, lower the heat and simmer for 10 minutes, uncovered.

  6. Drain well and cover with your favorite pasta sauce.


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