Home Made Gnocchi

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Prep Time: 30 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 217kcal

Ingredients

  • 1 medium Potato peeled and cut into small chunks
  • 1 Egg
  • 1 tsp Fresh rosemary
  • 3/4 cup All-purpose flour plus more if needed
  • 1 tsp Extra-virgin olive oil
  • 2 tbsp Butter
  • 3 tbsp Shallot
  • 2 tbsp Fresh tarragon
US Customary - Metric

Instructions

  • Bring a pot of salted water to a boil on medium high heat. Add the potatoes and cook until tender, a fork should easily slide in and out. Remove the potatoes with a slotted spoon or spider and drain well. Turn the pot of water down to a simmer.
  • In a bowl mash the potatoes well with a fork. Season with salt and pepper. Mix in the egg, rosemary, and flour until a soft dough forms. Flour the surface of your counter and flour your knife as needed.
  • Quarter the dough ball. Using your hands roll each quarter into even sized ropes, roughly as thick as your thumb. Using your floured knife cut about thumbnail sized pieces out of the ropes. Lightly flour the pieces.
  • Bring the simmering pot of water back to a boil. Add the gnocchi into the water (in batches if needed) until they start to float. Remove with a slotted spoon and drain well, then set aside.
  • Heat a nonstick pan over medium heat. Once hot, add the oil and butter. Saute the shallots until golden brown, add in the gnocchi and saute to get some golden brown coloring.
  • Remove from the heat and toss with taragon. Season with salt if needed. Serve immediately.

Nutrition

Calories: 217kcal | Carbohydrates: 30g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 72mg | Potassium: 397mg | Fiber: 2g | Sugar: 1g | Vitamin A: 383IU | Vitamin C: 13mg | Calcium: 60mg | Iron: 3mg

Home Made Gnocchi

No ratings yet
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 217 kcal

Ingredients
 
 

  • 1 medium Potato peeled and cut into small chunks
  • 1 Egg
  • 1 tsp Fresh rosemary
  • 3/4 cup All-purpose flour plus more if needed
  • 1 tsp Extra-virgin olive oil
  • 2 tbsp Butter
  • 3 tbsp Shallot
  • 2 tbsp Fresh tarragon

Instructions
 

  • Bring a pot of salted water to a boil on medium high heat. Add the potatoes and cook until tender, a fork should easily slide in and out. Remove the potatoes with a slotted spoon or spider and drain well. Turn the pot of water down to a simmer.
  • In a bowl mash the potatoes well with a fork. Season with salt and pepper. Mix in the egg, rosemary, and flour until a soft dough forms. Flour the surface of your counter and flour your knife as needed.
  • Quarter the dough ball. Using your hands roll each quarter into even sized ropes, roughly as thick as your thumb. Using your floured knife cut about thumbnail sized pieces out of the ropes. Lightly flour the pieces.
  • Bring the simmering pot of water back to a boil. Add the gnocchi into the water (in batches if needed) until they start to float. Remove with a slotted spoon and drain well, then set aside.
  • Heat a nonstick pan over medium heat. Once hot, add the oil and butter. Saute the shallots until golden brown, add in the gnocchi and saute to get some golden brown coloring.
  • Remove from the heat and toss with taragon. Season with salt if needed. Serve immediately.

Nutrition

Calories: 217kcalCarbohydrates: 30gProtein: 6gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 56mgSodium: 72mgPotassium: 397mgFiber: 2gSugar: 1gVitamin A: 383IUVitamin C: 13mgCalcium: 60mgIron: 3mg
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