How to make Potato Gnocchi -
Italian potato dish served with cream-cheese sauce
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Potatoes (आलू), Refined flour (maida) (मैदा)
Cuisine : Italian
Course : Noodles and Pastas
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For more recipes related to Potato Gnocchi checkout Layered Vegetables ala Lasagne, Sweet Potato Gnocchi with Creamy Jalapeno Sauce-Co. You can also find more Noodles and Pastas recipes like Noodles And Vegetables In Coconut Sauce Stuffed Pasta With Vodka Tomato Sauce Spinach Gnocchi with Tomatoes Egg nuddles
Potato Gnocchi Recipe Card
Hindi: Aloo
Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Potato Gnocchi Recipe
Potatoes roasted, peeled and mashed 4 large
Refined flour (maida) 1/4 cup
Onion 1
Garlic 3 cloves
Extra virgin olive oil 3 tablespoons
Fresh tomato puree 2 cups
Egg 1
Salt to taste
Cream 1/4 cup
Spinach puree 1 cup
Crushed black peppercorns 1/2 teaspoon
Dried oregano 1/2 teaspoon
Basil leaves a few
Parmesan cheese grated 2 tablespoon
Parmesan cheese a few sprigs
Method
Step 1
Chop onion and garlic finely. Heat 2 tbsps extra virgin olive oil in a non-stick pan, add garlic and sauté for 1 minute. And onion and continue to sauté.
Step 2
Add tomato puree, stir and let it cook. Meanwhile place sufficient water to boil in a deep non-stick pan. Place potatoes in a dough maker. Add egg, salt and process for 1 minute. Add flour and process for 2 minutes.
Step 3
Add spinach puree and process for 1 minute. Add 1 tbsp extra virgin olive oil and process. Grease your palms, take a small portion of the dough in your palms and roll into cylinders. Cut into small pieces, shape into small cylinders or any other shape of your choice.
Step 4
Put them into the boiling water. As they cook they will rise up to the surface. Add salt, crushed black peppercorns and dried oregano to sauce and mix well. Tear a few basil leaves and add.
Step 5
Add cream and Parmesan cheese and mix. Drain gnocchi and place in a plate. Drizzle sauce over. Garnish with Parmesan shavings and basil leaves. Serve hot.
Nutrition Info
Calories : 441 Kcal
Carbohydrates : 56.2 gm
Protein : 12.7 gm
Fat : 18.7 gm
Other : 3.5
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
