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Ingredients
- 2 lb Yukon Gold potato
- 1 1/4 c. all purpose flour
- 2 x egg, lightly, beaten salt, to taste pepper, to taste Parsley Butter
- 2 Tbsp. butter
- 2 clv garlic, minced
- 1/3 c. fresh minced parsley
- 1/4 c. grated Kasseri cheese cracked black pepper
Directions
- Boil potatoes till just tender when tested with a fork, about 17-20 min. Remove from water and cold slightly.
- While still hot, peel potatoes and mash with ricer or possibly masher. Make a well in centre of potato mix and sprinkle with flour and add in beaten Large eggs. Using a fork gradually incorporate potato mix into middle till well blended. Season with salt and pepper.
- Turn out onto lightly floured surface and knead gently several times to develop a uniform ball. Working with a little dough at a time, roll strands gently with hands about 1 " thick. Using a sharp knife or possibly pastry cutter, slice the strands into 1/2 inch rectangles which should look like pillows. Lay on a well-floured baking sheet and freeze immediately, or possibly cook right away.
- To boil: Add in gnocchi to a large pot of boiling salted water and boil for 2-3 min or possibly till dumplings just hold their texture.
- Parsley Butter:Combine the butter and garlic in a large skillet and saute/fry for 1 minute till garlic is just golden brown. Remove from heat and add in parsley.
- Add in the cooked gnocchi and sprinkle with grated cheese and cracked black pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 301g | |
| Recipe makes 4 servings | |
| Calories 407 | |
| Calories from Fat 75 | 18% |
| Total Fat 8.55g | 11% |
| Saturated Fat 4.44g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 108mg | 36% |
| Sodium 87mg | 4% |
| Potassium 1050mg | 30% |
| Total Carbs 71.7g | 19% |
| Dietary Fiber 4.2g | 14% |
| Sugars 1.74g | 1% |
| Protein 11.94g | 19% |
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