POTATO GNOCCHI WITH PARSLEY SAUCE
Antonio Cecconi - Betty Crocker's Italian Cooking ---------- I made this without parmesan to make it dairy-free, but it can definitely benefit from a stronger flavor... So I'd recommend either parmesan, or using a bit of lemon zest and juice.
Provided by Miss Emma
Categories European
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the potatoes and enough water to cover to boiling. Cover and boil about 30 minutes or until tender; drain and cool slightly. Peel potatoes and mash in large bowl until smooth. Cool.
- Stir 1 teaspoon of salt, the eggs and enough of the flour into mashed potatoes to make a stiff dough. Shape into 1-inch oval balls.
- Place remaining ingredients except water and 1 tablespoon salt in blender. Cover and blend on medium-speed until smooth.
- Heat 4 quarts water and 1 tablespoon slat to boiling in a large Dutch oven or stockpot. Add about one-fourth of the gnocchi. After gnocchi rise to surface, boil uncovered 4 minutes. Remove with slotted spoon; drain. Repeat with remaining gnocchi.
- Gently toss gnocchi and parsley sauce until gnocchi is coated. Serve as 6 side servings, or 3 main course servings.
Nutrition Facts : Calories 418.6, Fat 22.6, SaturatedFat 4.5, Cholesterol 77.8, Sodium 1810.3, Carbohydrate 42.9, Fiber 2.6, Sugar 0.9, Protein 11.1
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