GNOCCHI DI PATATE
Make and share this Gnocchi di Patate recipe from Food.com.
Provided by GinnyP
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Boil the potatoes with the skin in salted water.
- When they are cooked, let them cool, then peel them and smash them.
- Mix the smashed potatoes with the flour and the salt and continue to work the dough with hands.
- Spread some gf flour on a surface; take a piece of dough and make a ball out of it.
- Then give it the shape of a snake by rolling it on the surface.
- When the"snake" is ready (about 1 centimeter in diameter), cut it into many pieces about 3 centimeters long each.
- Do the same with the rest of the dough.
- The gnocchi cook very fast; 1 or 2 minutes in boiling salted water.
- They are ready when they float on the surface of the water.
- Take them out immediately and serve them with tomato sauce and parmesan.
- Note: You can make a lot of gnocchi and freeze them.
- You can also cook them in water while they are frozen, just remember to separate them from each other before you throw them into the water.
Nutrition Facts : Calories 96.2, Fat 0.1, Sodium 7.5, Carbohydrate 21.8, Fiber 2.8, Sugar 1, Protein 2.5
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Nandani Ajara
[email protected]These gnocchi are also great for freezing. Just cook them according to the recipe, then freeze them in a single layer on a baking sheet. Once they're frozen, transfer them to a freezer bag.
Mirza Muzamal
[email protected]I love making these gnocchi with a simple tomato sauce. It's a classic combination that never gets old.
Idreesali Umar
[email protected]These gnocchi are a great vegetarian option for a main course or side dish.
Ohaegbu Ebuka
[email protected]I'm gluten-free, so I used a gluten-free flour blend to make these gnocchi. They turned out great!
Scotch Nompetsheni
[email protected]These gnocchi are a great way to use up leftover mashed potatoes.
Stacy66_bread Duran
[email protected]I love how versatile this recipe is. You can use different types of flour, cheese, and herbs to create different flavors of gnocchi.
Ahsanaullah Khan
[email protected]These gnocchi were a lot of work to make, but they were worth it. They were so delicious!
Rebecca Patience
[email protected]I followed the recipe exactly, but my gnocchi turned out too dense. I'm not sure what I did wrong.
Mekh Parajuli
[email protected]These gnocchi were a little bland for my taste, but they were still good. I think I'll try adding some more herbs and spices next time.
Supa Nova
[email protected]I've never made gnocchi before, but this recipe made it so easy. The gnocchi turned out great!
Zen Zeno
[email protected]These gnocchi were so easy to make and they turned out perfect! I love how light and fluffy they are.
Carmen Segundo
[email protected]I made these gnocchi for a dinner party last night and they were a huge success! Everyone raved about how delicious they were.
Luluwa Gibbs
[email protected]These were a hit with my family! Even my picky kids loved them. The gnocchi were soft and fluffy, and the sauce was creamy and flavorful.
Oduro Kenneth
[email protected]I've made gnocchi a few times before, but this recipe was by far the easiest to follow. The instructions were clear and concise, and the end result was amazing. The gnocchi turned out perfectly cooked and flavorful.
Joseph Gachura
[email protected]These gnocchi were absolutely delicious! The texture was perfect - light and fluffy on the inside, with a slight crisp on the outside. The flavor was also spot-on - they had a great balance of potato and cheese. I will definitely be making these agai