Pierre Franey Potato Gnocchi
Published November 12, 1985
- Total Time
- 35 minutes
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Ingredients
3 large potatoes, preferably Idaho variety, about 1 ¾ pounds
2 egg yolks
1 ¾ cup flour, plus ¼ cup for rolling the dough
Salt to taste
Nutritional analysis per serving (6 servings)
64 grams carbs; 48 milligrams cholesterol; 308 calories; 1 gram monosaturated fat; 1 gram saturated fat; 2 grams fat; 5 grams fiber; 536 milligrams sodium; 9 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Boil potatoes in lightly salted water until soft. Drain and run them through sieve, or mash well, and let dry on top of stove in warm oven.
- Step 2
To the potatoes add egg yolks and blend well. Add only enough flour to make a firm, yet delicate dough. If too much flour is added the dumplings become tough when cooked.
- Step 3
On lightly floured surface roll dough into strips measuring 1 by 8 inches. Dust them with flour. Lower strips, one at a time, into the top chute of gnocchi machine while cranking handle slowly. Gnocchi will roll out the bottom chute. Cover them with a towel until ready to cook.
- Step 4
Cook gnocchi in large pot of boiling salted water. When they rise to the surface they are done. Serve with sauce of choice.
The gnocchi maker is $34.50 at Hammacher Schlemmer, 147 East 57th Street. It is not available through the store's mail-order catalogue.
Private Notes