Italian Gnocchi 1992 Italian

Transport your taste buds to the heart of Italy with this classic Italian Gnocchi 1992 recipe, a timeless favorite crafted with fluffy russet potatoes, a touch of velvety egg yolk, and the perfect balance of all-purpose flour and salt. Made entirely by hand, these pillowy dumplings are boiled until tender, then luxuriously coated in nutty browned butter infused with crispy sage leaves for a rich, aromatic finish. Topped with freshly grated Parmesan cheese and a hint of black pepper, this dish is a true celebration of simple, high-quality ingredients. Perfect for a cozy dinner or an elegant gathering, this recipe comes together in just an hour and serves four hearty portions. Say "ciao" to store-bought gnocchi and bring the authentic flavors of Italy to your kitchen with this irresistible homemade masterpiece!

Nutriscore Rating: 71/100

Prep Time:45 mins

Cook Time:15 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 lbs Russet potatoes
• 1.5 cups All-purpose flour
• 1 large Egg yolk
• 1 tsp Salt
• 4 tbsp Unsalted butter
• 8 leaves Fresh sage leaves
• 0.5 cups Parmesan cheese
• 0.25 tsp Black pepper

Directions

Step 1

Boil the potatoes in their skins in a large pot of salted water until they are fork-tender, about 20-25 minutes.

Step 2

Drain the potatoes and when cool enough to handle, peel them and pass them through a potato ricer or mash them until smooth. Spread the mashed potato out on a floured surface and allow them to cool completely.

Step 3

Once the potatoes are cool, create a well in the center and sprinkle the flour and salt evenly on top. Place the egg yolk in the well.

Step 4

Using a fork, gently incorporate the egg yolk into the potatoes and flour. Then knead the dough gently but quickly until it comes together in a soft, slightly sticky ball. Avoid over-kneading to keep the gnocchi tender.

Step 5

Divide the dough into 4 equal portions. Roll each portion into a 1/2-inch-thick rope. Cut the rope into 1-inch pieces to form the gnocchi.

Step 6

Optionally, roll each piece over the back of a fork or a gnocchi board to create ridges that will help sauce cling to the gnocchi.

Step 7

Bring a large pot of salted water to a boil. Cook the gnocchi in batches, dropping them into the boiling water. Cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and transfer to a warm platter.

Step 8

In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter begins to brown lightly and the sage becomes crispy, about 3-4 minutes.

Step 9

Toss the cooked gnocchi in the browned butter and sage sauce, coating them evenly. Season with freshly ground black pepper.

Step 10

Serve the gnocchi immediately with freshly grated Parmesan cheese on top.

Nutrition Facts

Serving size	1220.8 grams (1220.8g)

Amount per serving	% Daily Value*
Calories	2205

Total Fat 69.00g	88%
Saturated Fat 38.90g	194%
Polyunsaturated Fat NaNg
Cholesterol 353mg	118%
Sodium 2828mg	123%
Total Carbohydrate 341.00g	124%
Dietary Fiber 22.00g	79%
Total Sugars 11.40g
Protein 64.40g	129%

Vitamin D 18IU	91%
Calcium 671mg	52%
Iron 20mg	113%
Potassium 5341mg	114%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.7%

Protein: 11.5%

Carbs: 60.8%