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Kleiner
Normaal
Groter
Garlic and Herb Potato Gnocchi
Soft and billowy garlic and herb gnocchi, perfect for kids to make and adults to enjoy! Serve with your favorite sauce.
Portions:
4
Preparation Time:
1
uur
uur
30
minuten
min
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Equipment
mixing bowl
Fork
baking sheet
pot
knife
Ingrediënten
▢
1
pound
455 g red potatoes
▢
2
tablespoons
30 ml extra-virgin olive oil
▢
1
cup
125 g all-purpose flour, plus more for dusting
▢
½
teaspoon
dried basil or 1 tablespoon
3 g finely chopped fresh basil
▢
1
teaspoon
garlic powder
▢
1
teaspoon
onion powder
▢
Salt
to taste
▢
Pepper
to taste
Instructies
Preheat the oven to 400°F (200°C, or gas mark 6).
Prick a few holes in the potatoes with a fork and bake uncovered for 1 hour.
Remove the potatoes from the oven and let them cool completely.
Scoop out the potato flesh and place it in a mixing bowl, discarding the skins.
Add olive oil to the potatoes and mash until smooth with minimal lumps.
Add flour, basil, garlic powder, onion powder, salt, and pepper to the bowl.
Knead the mixture into a soft dough, adjusting flour as needed.
Turn the dough onto a floured surface and divide it into 4 equal pieces.
Roll each piece into an 8-inch (20 cm) rope.
Cut each rope into 12 equal pieces.
For storage, freeze gnocchi on a baking sheet, then transfer to an airtight container.
To cook fresh, bring a pot of water to a boil.
Add the gnocchi in batches and boil until they float to the surface.
Serve immediately with sauce or sauté in olive oil with salt and pepper.
Notes / Tips / Wine Advice:
Wine Advice:
Pair with a light white wine such as Pinot Grigio or a dry rosé.
Nutritional Information
Calories:
230
kcal
|
Carbohydrates:
40
g
|
Protein:
5
g
|
Fat:
6
g
|
Sugar:
1
g
|
Salt:
0.4
g
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Recipe Category
Basic recipe
/
Main Dish
/
Snacks
/
Vegetables
Country
Italian
Holliday:
Easter
/
Mothersday
/
Picnic
Diets
Vegetarian