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Nutrition Facts
Serving Size 151 g
(Approx. 6 Servings)
Amount Per Serving
Calories 250 Calories From Fat 25
% Daily Value*
Total Fat 3 g 5%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 95 mg 32%
Sodium 520 mg 22%
Total Carbohydrate 46 g 15%
Dietary Fiber 3 g 12%
Sugars 1 g
Protein 9 g
Vitamin A 2% Iron 15%
Vitamin C 15% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Homemade Potato Gnocchi Dough
Prep Time
25 minutes
Cook Time
15 minutes
Total Time
40 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

2 large Idaho baking potatoes, peeled
2 cup(s) Anna Napoletana Unbleached "00", plus more as needed for dusting surfaces
3 large eggs, 2 whole eggs and 1 egg yolk
2 Tbsp extra virgin olive oil
1 1/2 Tsp kosher salt, plus more as needed to taste
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Instructions

1
Bring a large pot of water to a boil, add potatoes and cook until just soft. Don't overcook as they can become mealy.
2
Drain water. Using a ricer or cheese grater, grate potatoes while still relatively hot onto a clean work surface dusted with flour.
3
Add eggs and yolk, olive oil and salt. Mix by hand to just incorporate eggs and olive oil. Add flour 1/2 cup at a time working each addition in by hand to keep dough from drying out.
4
Once all flour is incorporated, continue to knead until dough comes together in a tight ball, approximately 5 to 6 minutes.
5
For rolling and cutting gnocchi, cut gnocchi dough into 3 to 4 smaller doughs. Roll out each dough into a longer tubular snake-like shape, approximately 12 to 16 inches long. Dough thickness may vary depending on how small or large you prefer your gnocchi.
6
To cut gnocchi, use a dough cutter or knife and cut them into 3/4 inch to 1 inch pieces. Dust gnocchi pieces in flour to keep them from sticking and place them on a sheet pan lined with parchment paper.
7
Cook immediately in boiling salted water or freeze for later use. Gnocchi are done cooking when they float to top of water.

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