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    Tills-Hart Recipes

    Homemade Gnocchi

    Dinner
    Pasta
    ​

    4 servings

    portions

    1 hour

    temps actif

    1 hour 10 minutes

    temps total
    Commencer à Cuisiner

    Ingrédients

    4 russet potatoes (2 1/2 lbs)

    2 1/2 cups flour + 1/2 cup extra for work surfaces as needed (we use DeLallo Tipo 00 flour)

    1 cup ricotta cheese

    1 egg

    1 heaping teaspoon salt

    Instructions

    Cook Potatoes

    Add potatoes to a pot. Cover with water and bring to a boil. Cook for about 20 minutes. Remove from water and let cool on towels to absorb excess moisture.

    Peel and Grate Potatoes:

    Remove the peels. Grate potatoes finely using a box grater (or, ideally, a potato ricer).

    Mix Dough

    Mound potatoes on a clean work surface. Add flour, then ricotta, then egg, then salt. Whisk with a fork, starting in the center and working your way out. It will get crumbly.

    Knead Dough

    Use your hands to gently bring the mixture together into a smooth dough. Don’t overmix it and don’t overflour it!

    Gnocchify:

    Form into a loaf. Cut the loaf into slices. Roll each slice into a rope. Cut rope into small pieces.

    Boil:

    Dust the small pieces with flour to prevent sticking. Working in batches, add the gnocchi to a pot of boiling water. When they rise to the top, remove with a slotted spoon. I usually put em in a bowl and toss with a little olive oil to prevent sticking.

    Serve with sauce!

    Nutrition

    Taille de Portion

    -

    Calories

    386

    Lipides Totaux

    6.8 g

    Lipides Saturés

    3.8 g

    Lipides Insaturés

    -

    Acides Gras Trans

    0 g

    Cholestérol

    52.1 mg

    Sodium

    442.3 mg

    Glucides Totaux

    66.7 g

    Fibres Diététiques

    3.3 g

    Sucres Totaux

    1.2 g

    Protéines

    14.1 g

    4 servings

    portions

    1 hour

    temps actif

    1 hour 10 minutes

    temps total
    Commencer à Cuisiner

    Prêt à commencer à cuisiner ?

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    Ingrédients

    4 russet potatoes (2 1/2 lbs)

    2 1/2 cups flour + 1/2 cup extra for work surfaces as needed (we use DeLallo Tipo 00 flour)

    1 cup ricotta cheese

    1 egg

    1 heaping teaspoon salt

    Instructions

    1

    Cook Potatoes

    2

    Add potatoes to a pot. Cover with water and bring to a boil. Cook for about 20 minutes. Remove from water and let cool on towels to absorb excess moisture.

    3

    Peel and Grate Potatoes:

    4

    Remove the peels. Grate potatoes finely using a box grater (or, ideally, a potato ricer).

    5

    Mix Dough

    6

    Mound potatoes on a clean work surface. Add flour, then ricotta, then egg, then salt. Whisk with a fork, starting in the center and working your way out. It will get crumbly.

    7

    Knead Dough

    8

    Use your hands to gently bring the mixture together into a smooth dough. Don’t overmix it and don’t overflour it!

    9

    Gnocchify:

    10

    Form into a loaf. Cut the loaf into slices. Roll each slice into a rope. Cut rope into small pieces.

    11

    Boil:

    12

    Dust the small pieces with flour to prevent sticking. Working in batches, add the gnocchi to a pot of boiling water. When they rise to the top, remove with a slotted spoon. I usually put em in a bowl and toss with a little olive oil to prevent sticking.

    13

    Serve with sauce!