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RECIPE
5 INGREDIENTS5 STEPS25MIN

Homemade Gnocchi

5.0
2 Ratings

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Vincenzo's Plate

Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
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Homemade Gnocchi are a favourite for so many pasta lovers and when hand made by Nonna they are even more irresistible! Learn how to make gnocchi from scratch – Calabrese style – with Nonna Maria teaching a few tricks on how to keep homemade gnocchi light and fluffy.
25MIN
Total Time

Vincenzo's Plate

Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
8 2/3 cups
20 3/4 cups
Water
to taste

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Nutrition Per Serving

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CALORIES
1225
FAT
5.9 g
PROTEIN
37.0 g
CARBS
250.0 g

Cooking Instructions

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Step 1
Boil the Potato (10), and peel and squash them through the potato masher and onto a wooden board.
Step 2
Add Egg (3) to the potatoes and mix them through well using your hands. Then, add a sprinkle of Salt (to taste) to the gnocchi and continue to mix through.
Step 3
Get a handful of All-Purpose Flour (1 kilogram), sprinkle it on top and then mix it through by beginning to knead the dough.Once you are happy with the consistency, cut a small portion of the gnocchi dough and using the palms of your hands to just below the tips of your fingers, roll the dough into a long coil. Then, using a sharp knife cut the coil into small pillow-like shapes, on a diagonal.
Step 4
Sprinkle added flour over each of the gnocchi and using a cheese grater, gently press each gnocchi into it until it creates a small gap in the bottom of the gnocchi. This will help them stay nice and soft once they cook through.
Step 5
Once finished, bring Water (5 liter) to boil in a large pot and add the gnocchi in.When the gnocchi have risen to the top, wait a few seconds then gather them up a small portion at a time, using a large hand sieve/strainer.

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Nutrition Per Serving
Calories
1225
% Daily Value*
Fat
5.9 g
8%
Saturated Fat
1.5 g
8%
Trans Fat
0.0 g
--
Cholesterol
136.7 mg
46%
Carbohydrates
250.0 g
91%
Fiber
13.3 g
48%
Sugars
0.8 g
--
Protein
37.0 g
74%
Sodium
296.3 mg
13%
Vitamin D
0.7 µg
3%
Calcium
184.9 mg
14%
Iron
13.4 mg
74%
Potassium
318.2 mg
7%
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