Single Serve Gnocchi by @fitgreenmind

≈ 40 min

1 serving

🥔

200 g

Potato

🌾

60 g

Flour

🧂

0.5 g

Salt

🍅

60 g

Tomato sauce

💧

2 l

Water

  1. Wash
    • potato
    • water

    Wash the potato and place it in a pot with enough water to cover it.

  2. Boil
    • potato
    • water

    Boil the potato until fork-tender, about 12 minutes.

  3. Drain
    • potato

    Drain the potato and mash it until smooth in a mixing bowl.

  4. Add
    • wheat flour
    • salt
    • potato

    Add 60 g wheat flour and a pinch of salt to the mashed potato.

  5. Knead
    • potato
    • wheat flour
    • salt

    Knead the mixture for 3 to 5 minutes until it forms a soft dough.

  6. Roll
    • potato
    • wheat flour
    • salt

    Roll the dough into a long log on a cutting board.

  7. Cut
    • potato
    • wheat flour
    • salt

    Cut the dough log into small bite-size gnocchi pieces.

  8. Boil
    • water
    • salt

    Bring 2 l water with a pinch of salt to a boil in a pot.

  9. Cook
    • potato
    • wheat flour
    • salt

    Cook the gnocchi in the salted boiling water until they float to the surface, about 2 minutes.

  10. Toss
    • tomato sauce
    • potato
    • wheat flour

    Lift out the floating gnocchi and toss them with 60 g tomato sauce before serving.

Single Serve Gnocchi by @fitgreenmind

≈ 40 min

1 serving

🥔

200 g

Potato

🌾

60 g

Flour

🧂

0.5 g

Salt

🍅

60 g

Tomato sauce

💧

2 l

Water

Preparation Steps

  1. Step 1/10

    Wash the potato and place it in a pot with enough water to cover it.

    🥔potato
    💧water
    🥔potato masher

  2. Step 2/10

    Boil the potato until fork-tender, about 12 minutes.

    🥔potato
    💧water
    🍴fork

  3. Step 3/10

    Drain the potato and mash it until smooth in a mixing bowl.

    🥔potato
    🥔potato masher
    🥣mixing bowl

  4. Step 4/10

    Add 60 g wheat flour and a pinch of salt to the mashed potato.

    🌾wheat flour
    🧂salt
    🥔potato
    🥣mixing bowl
    ⚖️measuring scale

  5. Step 5/10

    Knead the mixture for 3 to 5 minutes until it forms a soft dough.

    🥔potato
    🌾wheat flour
    🧂salt
    🥣mixing bowl

  6. Step 6/10

    Roll the dough into a long log on a cutting board.

    🥔potato
    🌾wheat flour
    🧂salt
    🪵cutting board

  7. Step 7/10

    Cut the dough log into small bite-size gnocchi pieces.

    🥔potato
    🌾wheat flour
    🧂salt
    🔪knife
    🪵cutting board

  8. Step 8/10

    Bring 2 l water with a pinch of salt to a boil in a pot.

    💧water
    🧂salt

  9. Step 9/10

    Cook the gnocchi in the salted boiling water until they float to the surface, about 2 minutes.

    🥔potato
    🌾wheat flour
    🧂salt
    💧water
    🥄slotted spoon

  10. Step 10/10

    Lift out the floating gnocchi and toss them with 60 g tomato sauce before serving.

    🍅tomato sauce
    🥔potato
    🌾wheat flour
    🥄slotted spoon
    🥣mixing bowl

Composition

Ingredients

Types

Vegetables, Seasonings, Sauces, Water

Ingredients

Potato, Flour, Salt, Tomato sauce, Water

Notes

Potato (one big potato), Tomato sauce (leftover, amount not given), Water (salted, for cooking the gnocchi)

Allergens

to inform

Dietetics

Dietary regimen

Vegetarian, Egg-Free, Nut-Free, Soy-Free

Calories

400 kcal

Macro nutrients

Protein: 11g, Carbohydrates: 84g, Dietary Fiber: 8g, Fat: 1g, Sugars: 8g

Nutritional Information

Minerals

Potassium: 900mg, Sodium: 450mg, Iron: 2.7mg, Magnesium: 65mg

Vitamins

Vitamin C: 36mg, Vitamin B6: 0.6mg, Folate: 75mcg

Preparation

Time Information

Preparation

25 minutes

Cooking

15 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

fork, potato masher, mixing bowl, knife, cutting board, slotted spoon, measuring scale

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight Meal, Solo Meal

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Soft, Tender, Chewy, Pillowy

Flavors

Mild, Savory, Tomato

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave cooked gnocchi out longer than 2 hours), fridge : 3 days (Store cooled cooked gnocchi in an airtight container,Keep tomato sauce separate when possible,Reheat until steaming hot), freezer : 2 months (Freeze uncooked gnocchi in a single layer first,Transfer frozen gnocchi to an airtight freezer bag,Cook directly from frozen in boiling water)