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Gnocchi Di Patate (Potato Dumplings)
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Rating: 5/5 (1 vote cast)

Meal Type: Side Dish
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 94
% Daily Value**
Total Fat 3g
Saturated Fat 1g
Unsaturated Fat 1g
Cholesterol 133mg
Sodium 90mg
Total Carbohydrate 11g
Dietary Fiber 1g
Sugars 1g
Protein 5g
Vitamin A  3%Vitamin C  11%
Calcium  3%Iron  6%
Potassium  9%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Gnocchi Di Patate (Potato Dumplings)

Recipe Tags: Dumpling Recipes

Date Added: October 27, 2019


1 Russet Potato depending on size, up to 6
1 Salt pepper,sugar to taste
1 1/4 All-Purpose Flour Unsifted
2 Eggs (250 g)
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1. Peel potatoes and boil them in salted water over low heat.

2. Use even-sized potatoes, so that they cook evenly.

3. When just tender, drain, and while still hot, mash and put onto a board.

4. Make a well in the middle of the mashed potatoes, and put in the salt and eggs.

5. Pour flour on, and mix well to get a dough that does not stick to your hands.

6. The amount of flour will vary depending on how moist the potatoes are.

7. Knead the dough for some minutes. Cut off a piece of dough and roll into a cylinder on floured board.

8. Cut off 1 inch slices, roll into balls and flour well.

9. Take a fork, and decorate dumplings with holes or ridges, pressing in with your fingers to give a shell shape.

10. Bring a large pan of salted water to a boil, and gently put the gnocchi in all at once.

11. When they come to the surface and float, remove with a slotted spoon, keeping the water boiling, and put in a casserole dish.

12. Pour over hot sauce of your choice, sprinkle with Parmesan cheese, add a second layer of gnocchi etc.

13. Put a lid on the dish, and place over the saucepan of boiling water, to absorb the flavor of the sauce.

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Dietary Notes:
This recipe is very low-sodium with 89.75mg per serving

This recipe is a good source of Vitamin C with 11% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, Potato allergies.
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