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Name: Potato Gnocchi
Prep time: 31 min
Total time: 94 min
Yield: 4 servings
Ingredients: 1000 g russet potatoes, scrubbed; 5 g fine sea salt; 0.5 g freshly grated nutmeg; 1 large egg, lightly beaten; 180 g all-purpose flour, plus extra for dusting; 3 L water, for boiling (discard after cooking); 15 g fine sea salt, for the cooking water; 15 ml extra-virgin olive oil; 200 ml prepared tomato sauce, warmed; 20 g Parmesan cheese, finely grated

Potato Gnocchi

Light homemade potato dumplings with a dry bake, a flour-light dough, and a simple tomato coating.

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Created with AI · Nutrition is estimated · Not kitchen-tested

Potato Gnocchi

Light homemade potato dumplings with a dry bake, a flour-light dough, and a simple tomato coating.

Loading recipe…

Created with AI · Nutrition is estimated · Not kitchen-tested

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Nutrition

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