Wayne Gisslen

Potato Gnocchi with Tomato Sauce

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Preparation info
  • Portions:

    16

    , Portion Size: 4½ oz 135 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Wash the potatoes, but do not peel. Boil until tender.
  2. Peel the potatoes while they are still hot, and force them though a food mill.
  3. Add about three-fourths of the flour to the potatoes and knead to make a soft, sticky mixture. Continue to work in more flour to form a soft, smooth dough. It should still be somewhat sticky. You may not need all the fl

Per serving: Calories, 380; Protein, 10 g; Fat, 17 g (40% cal.); Cholesterol, 5 mg; Carbohydrates, 47 g; Fiber, 4 g; Sodium, 680 mg.