Traditional Potato Gnocchi...and How to Ease Back into Cooking After Surgery
 
Prep time
Cook time
Total time
 
Makes alot of gnocchi so freeze extras!
Recipe type: Pasta
Serves: 12-16
Ingredients
  • 3½ pounds potatoes, whole
  • 3 cups all-purpose flour
  • 2 large eggs, lightly beaten
  • Grated whole nutmeg, to taste
  • 2 heaping tablespoons grated Parmigiano cheese
Instructions
  1. Microwave the potatoes until tender. Cool until you can handle them, then peel and discard the skin. Rice potatoes (or mash) and then combine with flour, eggs, nutmeg and cheese. Roll out dough into long ropes about 1 inch around and cut into ½ inch pieces. Press and roll down the tines of a fork to shape the gnocchi. To cook, boil in salted water until gnocchi float to the top. Drain and serve with any pasta sauce (marinara, pesto, alfredo, etc.).
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2012/07/traditional-potato-gnocchi-and-easing-back-into-cooking-after-surgery/