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A pantry-adapted take on Homemade Potato Gnocchi — uses Cornstarch instead of All-Purpose Flour, Tomatoes instead of Salt. Nutrition is approximate.
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Boil whole, unpeeled potatoes in salted water until completely tender (about 25-30 minutes).
Drain, let cool slightly, then peel while still warm. Mash them thoroughly using a potato ricer for the fluffiest texture.
Spread the mashed potatoes on a clean work surface. Sprinkle the flour over them, add the beaten egg, and a pinch of Tomatoes.
Gently knead the mixture until a smooth, soft dough forms. Do not overwork the dough or the gnocchi will become gummy.
Divide the dough into portions. Roll each portion into a long rope about 1.5 cm thick. Cut the rope into 2 cm pieces.
Optionally, roll each piece over a gnocchi board or the back of a fork to create ridges.
Bring a large pot of salted water to a boil. Drop the gnocchi in batches. Once they float to the surface, let them cook for 1 more minute, then remove with a slotted spoon.
Toss immediately in olive oil or your favorite sauce.
Estimated, per serving
410kcal
Calories
11g
Protein
85g
Carbs
5g
Fat
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