Equipment
- Ricer
Ingredients
- 1 medium Potato peeled and cut into small chunks (substitue store bought gnocchi if desired)
- 1 Egg yolk
- 1/2 tsp Fresh rosemary
- 1/4 cup All-purpose flour plus more if needed
- 1 tsp Extra-virgin olive oil
- 1 tbsp Butter
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 low simmer to keep the water warm.
- In a bowl mash the potatoes well with a fork or potato ricer. Place in the refrigerator or freezer to cool down completely before moving on to the next step.
- Season with salt and pepper. Mix in the egg yolk, 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 to a baking sheet so they can be spread out.
- Heat a nonstick pan over medium heat. Once hot, add the oil and butter. Saute the gnocchi until golden brown.
- Season with salt if needed. Serve immediately.
Nutrition
Calories: 176kcal | Carbohydrates: 27g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 44mg | Potassium: 265mg | Fiber: 2g | Sugar: 1g | Vitamin A: 149IU | Vitamin C: 10mg | Calcium: 17mg | Iron: 2mg
Rosemary Gnocchi
Equipment
- Ricer
Ingredients
- 1 medium Potato peeled and cut into small chunks (substitue store bought gnocchi if desired)
- 1 Egg yolk
- 1/2 tsp Fresh rosemary
- 1/4 cup All-purpose flour plus more if needed
- 1 tsp Extra-virgin olive oil
- 1 tbsp Butter
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 low simmer to keep the water warm.
- In a bowl mash the potatoes well with a fork or potato ricer. Place in the refrigerator or freezer to cool down completely before moving on to the next step.
- Season with salt and pepper. Mix in the egg yolk, 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 to a baking sheet so they can be spread out.
- Heat a nonstick pan over medium heat. Once hot, add the oil and butter. Saute the gnocchi until golden brown.
- Season with salt if needed. Serve immediately.
Nutrition
Calories: 176kcalCarbohydrates: 27gProtein: 5gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 48mgSodium: 44mgPotassium: 265mgFiber: 2gSugar: 1gVitamin A: 149IUVitamin C: 10mgCalcium: 17mgIron: 2mg
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