Gnocchi Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Homemade potato gnocchi that's silky and better than store-bought, served with your choice of toppings like bacon and sour cream, pesto, or marinara. Freezer-friendly and versatile for any craving.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 lbs russet potatoes (4 large)
- 1 large egg (beaten)
- 1 1/2 cups all-purpose flour ((add more if potatoes were boiled and more moist) plus 1/2 cup more to dust)
- 1 tsp salt (plus more to boil gnocchi)
- 1/4 tsp black pepper
- 1/4 cup Ricotta cheese (drained if liquid is present)
- Bacon and sour cream
- Warm Marinara Sauce (garnished with Parmesan)
- Pesto sauce
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 5m
- Sodium
- 593mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 744mg
- Calcium
- 87mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 593MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.