70minutes, 25 of them waiting
547Calories
16gProtein
2servings
The rule for good gnocchi: as little flour as possible. For that the potatoes have to be floury and still hot when they go through the ricer. The rest is rolling and cutting.
Ingredients
Forservings
- 500 gPotatoes, floury
- 120 gPlain flour
- 30 gEgg yolk (1 piece)
- 20 gButter
- 20 gParmesan, grated
- Salt, nutmeg, sage
How to make it
- Boil the potatoes in their skins for 25 minutes until soft, peel them hot and push them through a potato ricer.
- Spread them on the worktop and let them steam for two minutes.
- Flour, egg yolk, salt and nutmeg on top, bring it together quickly and without pressure. Do not knead.
- Divide the dough, roll it into finger-thick ropes and cut into two-centimetre pieces.
- Roll each piece over the tines of a fork to give it ridges.
- Cook in simmering salted water until they float, lift them out and toss in butter with sage, Parmesan over the top.
One tip
The longer you knead, the more flour the dough needs and the heavier the gnocchi get.
Nutrition per serving
| Calories | 547 |
|---|---|
| Protein | 16 g |
| Fat | 13 g |
| Carbs | 91 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
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2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
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