Potato Gnocchi

Tired of the usual pasta? Try this delicious alternative.

from Light & Tasty | April/May 2006

Quick look

  • prep 35 min    cook 10 min
  • serves 8

Ingredients

  • 4 cups mashed potatoes (without added milk and butter)
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 2 eggs
  • 1 egg yolk
  • 4 teaspoons olive oil
  • 3 quarts water
  • 1 jar (26 ounces) meatless spaghetti sauce, warmed
  • 1/4 cup grated Parmesan cheese

    How to make it  45 minutes


  • 1

    In a large bowl, combine the mashed potatoes, flour and salt. In another bowl, whisk the eggs, yolk and olive oil; add to potato mixture. Turn onto a heavily floured surface; knead for 3-5 minutes or until smooth. Divide into fourths. On a floured surface, roll each portion into 3/4-in.-thick ropes; cut into 1-in. pieces.

  • 2

    In a Dutch oven, bring water to a boil. Cook gnocchi in batches for 45-60 seconds or until they rise to the surface. Remove with a strainer. Serve spaghetti sauce over gnocchi; sprinkle with Parmesan cheese.

Nutritional Information(per serving)

  • Calories: 283
  • Fat: 5g
  • Saturated Fat: 1g
  • Cholesterol: 82mg
  • Sodium: 934mg
  • Carbs: 47g
  • Protein: 9g
  • Fiber: 5g

Serving size: 3/4 cup gnocchi with 1/3 cup sauce

Diabetic exchanges: 2 1/2 starch, 1 vegetable, 1 fat