Potato And Parmesan Gnocchi – a delicious recipe with baking potatoes, egg yolk, egg, salt, nutmeg, white pepper. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Peel and dice potatoes placing in a pot of cold water. Bring water to a boil and cook potatoes until fork tender.
2
Drain potatoes and return to pot and burner that is turned off but still hot to evaporate any excess water.
3
Mash potatoes with a masher or hand-held mixer.
4
Add all remaining ingredietns except for flour and blend.
5
Slowly add flour until you get a nice smooth dough.
6
Pull off pieces of dough and roll into logs/snakes. Cut into 1/2 inch pieces.
7
Shape dough with a fork if you like. I keep it simple and leave them how I cut them.
8
Add gnocchi to boiling, salted water and cook until they all are floating at the top. This takes about 3-4 minutes typically, depending on the size of your dumplings. You may need to do this in several batches to not overcrowd the pot.
9
Serve with your favorite sauce and lots of cheese!
366
kcal
Calories
9
g
Fat
52
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 5 medium baking potatoes, 1 egg yolk, 1 whole egg, 1/4 teaspoon salt, and more.
Yes, Potato And Parmesan Gnocchi falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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