Potato gnocchi (recipe)
| Potato gnocchi (recipe) | |
|---|---|
| Name | Potato gnocchi |
| Ingredients | Mashed potatoes • Ricotta cheese • Unbleached all-purpose flour • Salt • Olive oil • Red onion • Garlic cloves • Red pepper flakes • Whole tomatoes • Ricotta cheese • Heavy cream • Parmesan cheese |
| Cooktime (in hours) | 0.666666667 |
| Preptime (in hours) | 0.5 |
| Totaltime (in hours) | 1.166666667 |
| Keto friendliness | Keto friendly |
| Calories | 22.3 |
| Fat | 1.1 |
| Protein | 0.8 |
| Carbohydrate | 2.5 |
| Fiber | 0.2 |
| Net carbohydrates | 2.3 |
| Sugar | 0.4 |
| Saturated fat | 0.5 |
| Cholesterol (mg) | 5 |
| Sodium | 38.7 |
| Yield | 80 gnocchi |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Potato gnocchi (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.
Potato gnocchi (recipe) details
Potato gnocchi (recipe) image(external)
Recipe instructions
- Line a plate with paper towels and spread ricotta cheese evenly. Place another paper towel on top and pat down to absorb excess moisture. Remove the paper and scrape cheese into a bowl; set aside. In a large bowl, pour can of tomatoes and using hand, crush them; set aside.
- In a large bowl, combine mashed, yolk, ricotta, salt and O cup flour; stir to combine before adding the remain flour and mix again. On a very well-floured work surface, dump potato mixture. Add more flour and knead until no longer sticky (add as much as flour as needed). Shape into a ball and divide by 4. Roll a at a time into a long tube of 1-inch, doing a back and forth motion by putting a little pressure on the middle and working way out. Flour cutting tool and cut dough into 1-inch. With the back of a fork, press down or use a finger/thumb. Place gnocchi on a large baking sheet lined with silpat and transfer to the fridge for 30 minutes.
- In a large deep saucepan over medium, heat oil. Add onions and sautv for 2 minutes. Add garlic and sautv for 1 minute. Add red pepper flakes and quickly sautv for 30 seconds. Pour crushed tomatoes and bring it to a boil. Add Italian seasoning, reduce heat to medium-low and simmer gently for 10 minutes.
- Add ricotta cheese to sauce and stir until very well incorporated; simmer for 10 minutes. Add heavy cream, stir and simmer for another 10 minutes. Keep sauce warm until ready to serve.
- Bring a large pot with salty water to a boil. Drop gnocchi in and as soon as they rise, they re ready. Remove from the water and transfer them in the sauce. Stir until gnocchi are well coated. Spoon into a plate and sprinkle Parmesan cheese on top. Makes 80 gnocchi
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Food tags
European, Weeknight,, Easy
Potato gnocchi (recipe) details
Time:
Prep Time in Hours and Mins:1H10M
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Contributors: Prab R. Tumpati, MD
