Potato Gnocchi

Tired of the usual pasta? Try this delicious alternative.

[quicklook-recipe prep_time=”35 min” cook_time=”10 min” serves=”8″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 4 cups mashed potatoes (without added milk and butter)
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 2 eggs
  • 1 egg yolk

[/ingredients-left]
[ingredients-right]

  • 4 teaspoons olive oil
  • 3 quarts water
  • 1 jar (26 ounces) meatless spaghetti sauce, warmed
  • 1/4 cup grated Parmesan cheese

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”45 minutes”]
[step-item number=”1″ image_url=”” title=”” ] 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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]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. [/step-item]

[/step-list-wrapper]

[nutrition-info calories=”283″ calories_fat=”” fat=”5g” sat_fat=”1g” choles=”82mg” sodium=”934mg” carbs=”47g” sugars=”” 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

[/nutrition-info]

Originally Published in Reader's Digest

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