Gnocchi

Prep

40 min

Cook

30 min

Serves

6

Skill

Vegetarian

Gnocchi

Prep

40 min

Cook

30 min

Serves

6

Skill

Dairy and Lactose Free Mains Entertaining Low in Sugar Low in Sodium

This simple recipe is a great start to a healthy dinner. A fun recipe to try with the kids.

Ingredients

1kg desiree or pontiac potatoes, peeled and cut
2 eggs, lightly beaten
¼ tsp salt
¼ cup plain flour

Nutrition per serving

Weight, measurement and temperature conversions

732 kJ

energy kj

7 g

protein

0.4 g

saturated fat

3.6 g

dietary fibre

30 g

carbohydrate

3 g

sugars

122 mg

sodium

Method

Cook whole potatoes in boiling water until tender. Peel hot potatoes and put through a sieve. Stir through eggs and salt. Add enough flour to form a loose dough, adding more flour as you go if needed. Transfer to a lightly floured surface and knead lightly.
Divide into 6 equal portions, working with one portion at a time. Roll out on floured surface to make a rope about 1.5cm thick. Cut into 1.5cm lengths. Press with fork to make indentation. Continue with remaining dough. Arrange on a floured tray.
Cook gnocchi in a large saucepan of boiling water in batches of 20 at a time. Cook 1-2 minutes or until gnocchi have risen to the surface. Remove with slotted spoon. Serve with pasta sauce and parmesan cheese.

1kg desiree or pontiac potatoes, peeled and cut
2 eggs, lightly beaten
¼ tsp salt
¼ cup plain flour

Nutrition per serving

Weight, measurement and temperature conversions

732 kJ

energy kj

7 g

protein

0.4 g

saturated fat

3.6 g

dietary fibre

30 g

carbohydrate

3 g

sugars

122 mg

sodium